The Macaron

Recipe components

Tonka shortbread pastry

IngredientsPreparation
  • 800g
    T45 flour
  • 250g
    almond powder
  • 8g
    fine salt
  • 500g
    fresh butter
  • 250g
    icing sugar
  • 120g
    whole egg(s)
  • 10g
    Tonka beans

Using the paddle attachment, mix the flour, powdered almond, salt, and butter cubes until a sandy mixture is obtained.
Add the icing sugar then the eggs and tonka beans. 
Mix just until the mixture becomes uniform and store in the fridge (in a ball and covered) for about 24 hours. 
Roll out the dough to a thickness of 3 mm and cut out Ø7 cm discs. 
Leave to rest for about 20 minutes then bake in the oven at 160ºC. 
Sprinkle the Mycryo™ over it when it comes out of the oven.

OPTION 1 : Élysée chocolate cream

IngredientsPreparation

Make the pastry cream and incorporate the gelatin.
Pour over the chocolate couverture.
Emulsify.
Provide 6 g per Ø4.5 cm mold.

OPTION 2: Lactée superieure cream

IngredientsPreparation

Make the custard base and incorporate the gelatine.
Pour over the couverture.
Emulsify.
Measure out 40 g into the 10 cm diameter moulds.

*Pastry cream

IngredientsPreparation
  • 400g
    fresh milk
  • 100g
    cream
  • 100g
    egg yolks
  • 50g
    sugar
  • 1pod(s)
    vanilla

Passionfruit and Yuzu Gelatine

IngredientsPreparation
  • 180g
    passion fruit juice
  • 20g
    yuzu juice
  • 4g
    gelatin leaves

Heat up a portion of the juices. 
Add the gelatin sheets and then incorporate the rest of the juice.
Pour 3 g portions into the Ø4.5 cm molds.

Marzipan mousse

IngredientsPreparation
  • 400g
    water
  • 1g
    xanthan gum
  • 200g
    almond powder
  • 100g
    sugar
  • 18g
    gelatin
  • 50g
    amaretto liqueur
  • 1100g
    soft whipped cream

Mix the water and xanthan gum. Blend them in the mixer. Add the almond powder, sugar, and Amaretto. 
Blend until you obtain a nice smooth paste.
Dissolve the gelatin sheets and when the temperature reaches 35ºC, add the semi-whipped cream and pour into Ø6.5cm molds.

OPTION 1: Élysée 36% milk chocolate icing

IngredientsPreparation
  • 300g
    water
  • 10g
    cocoa powder
  • 250g
    sugar
  • 350g
    glucose syrup DE 44
  • 200g
    unsweetened concentrated milk
  • 18g
    gelatin leaves

Boil the water, sugar, and glucose syrup with cocoa powder.
Add the condensed milk and gelatin. 
Pour over the chocolate couverture.
Emulsify and strain.
Keep cold and use at 28ºC on frozen desserts.

OPTION 2: Lactée Supérieure milk chocolate glaze

IngredientsPreparation
  • 300g
    water
  • 10g
    cocoa powder
  • 250g
    sugar
  • 350g
    glucose syrup DE 44
  • 200g
    condensed milk
  • 18g
    gelatin leaves

Boil the water, sugar and glucose syrup with cocoa powder
Add the condensed milk and leaf gelatine.
Pour over the couverture
Emulsify well and strain
Keep cold and use at 28ºC over frozen desserts

OPTION 2: Other ingredients

IngredientsPreparation

Citrus cream

IngredientsPreparation
  • 160g
    passion fruit juice
  • 80g
    yuzu
  • 100g
    dextrose
  • 100g
    sugar
  • 20g
    custard powder
  • 240g
    whole egg(s)
  • 5g
    gelatin leaves

Mix the passionfruit and yuzu juices with the sugars and cornstarch. 
Incorporate the eggs.
Heat to 85ºC, add the hydrated gelatin sheets, stir and emulsify with the white chocolate. 
Cool to about 30°C and store in the refrigerator. 
Add the orange zest and set aside.

OPTION 1: Other ingredients

IngredientsPreparation

Assembly

Pour the almond mousse onto the bottom of the mold.
Pour in layers, starting with a layer of Élysée chocolate cream, then a layer of passionfruit and yuzu gelatin and finally, a second layer of chocolate cream. 
Seal with a thin layer of Elysée Lenôtre chocolate and freeze. 
Once frozen, cover with chocolate icing and place on the tonka bean pâte sablée. 
Decorate with a piece of chocolate and a line of citrus cream.