Caramel and Chocolate Macaroons by Chef Jean Makary

CHAUD FROID CHOCOLAT VANILLE

Serves 8 | Prep/cooking 60 mins
INGREDIENTS

Caramel Milk Chocolate Mousse

  • 380ml whole milk
  • 50g caster sugar
  • 100g of egg yolks
  • 30g cream powder
  • 350ml milk caramel 34%
  • 420g whipped cream

Chocolate Macaroon

  • 300g almond powder
  • 264g icing sugar
  • 36g cocoa powder
  • 96g egg white
  • 187g caster sugar
  • 72ml water
  • 96g egg white

Caramel Abricots

  • 50g glucose
  • 150ml caster sugar
  • 175g water
  • 400g apricots
  • 200g apricot pulp

Syrup

  • 500g caster sugar
  • 250ml water
  • 75g sugar
PREPARATION

Caramel Milk Chocolate Mousse

  • Pour the boiling milk over the egg yolk, caster sugar and cream powder mixture.
  • Add the caramel milk and let cool.
  • Slowly add the whipped cream

 

Chocolate Macaroon

  • Mix the almond powder, icing sugar, cocoa. and the first part of the egg whites to make the almond paste.
  • Make an Italian meringue with the caster sugar and boiled water (at 118⁰) and pour over the second part of the egg whites.
  • Leave it a few minutes, and pour a small quantity of warm water over the almond paste.
  • Mix it all and shape the macaroons.
  • Cook the macaroons at 160⁰ for about 10-12 mins.

Caramel Apricots

  • In a copper pan, melt the glucose, gradually add the caster sugar and cook with light caramel.
  • Add boiling water and hot apricot pulp.
  • Add the diced apricots and boil the broth for a while.
  • Reserve for garnish

Syrup

  • Boil together the sugar, water and inverted sugar.
  • Remove the necessary quantity of syrup.
  • Mix the chopped almonds and bake in the oven at 160⁰.
  • 500g chopped almonds, 150g syrup.

 

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