Macarons glacÚs

Alain Chartier

INGREDIENTS

Violet macaron paste
110 g of ground almonds
225 g of glazing sugar with starch
120 g of egg whites
50 g of sugar
2.5 g of violet essence
purple colorant

Blackcurrant-violet macaron with blueberry vinegar
664 g of whole milk
97 g of 0% powdered milk
184 g of sugar
80 g of atomised glucose
332 g of inverted sugar
332 g of UHT cream
55 g of blackcurrant flesh
60 g of blueberry vinegar
2 g of violet infusion
7 g of combined stabiliser

Fig and spice bread macaron paste
110 g of ground almonds
225 g of glazing sugar with starch
120 g of egg whites
50 g of sugar
2.5 g of spice bread spices
red beetroot organic colorant

Fig and spice bread macaron
Fig pulp
Hot water
Sugar
Atomised glucose
Inverted sugar
Yellow lemon juice
Stabiliser

Cappuccino-Tanariva macaron paste
110 g of ground almonds
225 g of glazing sugar with starch
120 g of egg whites
50 g of sugar
2.5 g of sparkling gold scales

Crème glacée Tanariva cappuccino glacée crème
1,224 g of whole milk
66 g of powdered milk
167 g of sugar
120 g of atomised glucose
40 g of inverted sugar
217 g of UHT cream
60 g of coffee beans
160 g of Tanariva Vahlrona
6 g of combined stabiliser


 

METHOD

Violet macaron paste
Mix and sieve the ground almonds and sugar with starch. Clarify and whisk the egg whites. Add the egg whites to the sugar. Pour the mixture on the ground almonds and once only on the egg whites.
Use a spatula to fold in the ground almonds, raising the spatula gently. Mix more vigorously until the paste is smooth and glossy, ideal for macarons. Make 3 cm balls on a baking sheet with the aid of a number 6 nozzle. Leave to "crisp" for 15 to 30 minutes. Bake at 145°C for 15 to 20 minutes. Take out of the oven and leave to cool.

Blackcurrant-violet macaron with blueberry vinegar
Weigh the ingredients. Heat the milk and milk powder and add the sugar at 25°C. At 35°C add the cream. At 45, add the stabiliser with part of the sugar. Heat the mixture to 85°C. Cool. At 4°C add the fruit pulp and vinegar. “Turn” and fill the two halves of the macaron.

Fig and spice bread macaron paste
Mix and sieve the ground almonds and sugar with starch. Clarify and whisk the egg whites. Add the egg whites to the sugar. Pour the mixture on the ground almonds and once only on the egg whites.
Use a spatula to fold in the ground almonds, raising the spatula gently. Mix more vigorously until the paste is smooth and glossy, ideal for macarons. Make 3 cm balls on a baking sheet with the aid of a number 6 nozzle. Bake at 145°C for 15 to 20 minutes. Take out of the oven and leave to cool. Leave the parts to “crisp” until the paste reaches the thickness of a finger.

Fig and spice bread macaron
Weigh the ingredients. Heat the water and lemon juice and add sugar at 25°C. At 45°C add the stabiliser with part of the sugar. Heat the mixture to 85°C. Cool. At 4°C add the fruit pulp and adjust the refractometer to 33°Brix. “Turn” and fill the two halves of the macaron.

Cappuccino-Tanariva macaron paste
Mix and sieve the ground almonds and sugar with starch. Clarify and whisk the egg whites. Add the egg whites to the sugar. Pour the mixture on the ground almonds and once only on the egg whites.
Use a spatula to fold in the ground almonds, raising the spatula gently. Mix more vigorously until the paste is smooth and glossy, ideal for macarons. Make 3 cm balls on a baking sheet with the aid of a number 6 nozzle. Sprinkle the gold scales, previously vitrified, to the IDI bronze powder. Leave to "crisp" for 15 to 30 minutes. Bake at 145°C for 15 to 20 minutes. Take out of the oven and leave to cool.

Crème glacée Tanariva cappuccino glacée crème
Weigh the ingredients. Heat the milk and milk powder. Infuse and roast the coffee beans lightly in the oven at 160°C. Add the sugar at 25°C. At 35°C add the cream and the Tanariva coating. At 45°C add the stabiliser to the mixture. Heat the mixture to 85°C. Cool. Leave to rest for at least 24 hours. “Turn” and fill the two halves of the macaron.

 

 

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