Heat up the heavy cream (1) with the glucose until 40-45°C.
Melt the white chocolate in the microwave set to 40-45°C.
Combine the heavy cream and the glucose ( step 1) with the melted chocolate and blend everything together to a smooth emulsion.
Check the temperature. It has to be 40-45°C.
Heavy cream (2) has to be cold.
Incorporate the heavy cream (2) into the chocolate emulsion - in three doses, by blending well each time.
Spread it in a thin layer and cover it with plastic wrap or pour into the pastry bag. The layer's height should be 1,5- 2 cm.
Send it to the fridge for about 4-8 hours.
Get it out and start mixing on a low speed. Don't overmix!
During this process, make sure to stop the mixer a few times and check the consistency.
Use immediately.
Leave the all set macarons into the fridge for 12 hours in order for the ganache to stabilize
Strawberry center:
Put together the strawberry puree, glucose syrup and sugar (1) in a saucepan.
Combine the pectin with the sugar (2) in a bowl and slowly add it to the saucepan while constantly mixing. The fruit mix in the saucepan should be around 30°C.
On medium heat, bring to the boiling point and while constantly mixing.
In the end, add the citric acid. Put it into the pastry bag and let it cool down.
2.Cherry confit
Ingredients:
Cherry ( seedless) - 200 g
Sugar - 50 g
Agar Agar - 2 tsp. (leveled)
For 1 kg of cherries you need:
Sugar - 250 g
Agar Agar - 15 g
Inventory:
Silicone spatula
Saucepan with thick bottom
Mold
Blender
Plastic wrap
COOKING INSTRUCTIONS:
Defrost the cherries. Blend them until they become puree - you can leave some small pieces. Put it on medium heat.
Combine the sugar with agar agar.
Heat the puree up to 40°C, then slowly add the sugar with agar agar and mix well together. Bring to the boiling point.
Let it boil for 1-2 minutes.
Remove from the stove and pour into the molds covered in plastic wrap. Let everything cool down, then send it to the freezer.
3. Lemon - Earl Grey
Ingredients:
Earl Grey tea - 10 g
White chocolate - 230 g
Heavy cream (hot) - 120 g
Heavy cream (cold) - 110 g
Lemon or orange zest
Inventory:
Bowls
Saucepan (with thick bottom)
Kitchen scales
Blender
Plastic wrap
COOKING INSTRUCTIONS:
In the saucepan, bring the heavy cream and the tea to the boiling point. Cover up with plastic wrap and leave it to cool down for 15 minutes.
Strain, then weigh it. Make sure to have the same amount as in the beginning, then bring it to the boiling point one more time. Add lemon zest or orange zest.
Add the white chocolate and blend everything together until fully combined.
Slowly incorporate the cold heavy cream while blending.
Cover with plastic wrap (so that the wrap will touch the filling) and leave it in the fridge for 12 hours.