Beginner-friendly recipe
"Strawberry & Cream"
Find at the end instructions
on how to become
a pastry chef
Soft and delicious macaron filling
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our students created on our courses
Our mission: Helping 1 000 000 women from all around the world achieve their goals and have a decent income
Strawberry & Cream
Ingredients:

Mousse
  • Heavy cream 30% or higher (1) - 80 g
  • Glucose syrup 43% - 25 g
  • White chocolate - 230 g
  • Heavy cream 30% or higher (2) - 150 g
  • Strawberry puree - 75
Strawberry center
  • Glucose syrup 43% - 15 g
  • Sugar (1) - 20 g
  • Citrus pectin - 4 g
  • Sugar (2) - 10 g
  • Citric acid
    Inventory:
    • Saucepan (with thick bottom)
    • Pastry bag
    • Kitchen thermometer
    • Blender
    • Mixer
    COOKING INSTRUCTIONS:
    Mousse:
    1. Heat up the heavy cream (1) with the glucose until 40-45°C.
    2. Melt the white chocolate in the microwave set to 40-45°C.
    3. Combine the heavy cream and the glucose ( step 1) with the melted chocolate and blend everything together to a smooth emulsion.
    4. Check the temperature. It has to be 40-45°C.
    5. Heavy cream (2) has to be cold.
    6. Incorporate the heavy cream (2) into the chocolate emulsion - in three doses, by blending well each time.
    7. 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.
    8. Send it to the fridge for about 4-8 hours.
    9. Get it out and start mixing on a low speed. Don't overmix!
    10. During this process, make sure to stop the mixer a few times and check the consistency.
    11. Use immediately.
    12. Leave the all set macarons into the fridge for 12 hours in order for the ganache to stabilize.
    Strawberry center:
    1. Put together the strawberry puree, glucose syrup and sugar (1) in a saucepan.
    2. 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.
    3. On medium heat, bring to the boiling point and while constantly mixing.
    4. In the end, add the citric acid. Put it into the pastry bag and let it cool down.
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