The Macaron

The Macaron

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
  • 600g
    pastry cream (20%)
  • 4g
    gelatin leaves
  • 600g
    Elysée (Lenôtre)

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

OPTION 2: Crème lactée supérieure

IngredientsPreparation

Élaborer la crème anglaise et ajouter la gélatine
Verser le chocolat de couverture
Émulsionner
Verser 40 g dans les moules de 10 cm de diamètre

*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: Glaçage au chocolat au lait Élysée 36%

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

Porter à ébullition l’eau, le sucre et le sirop de glucose et la poudre de cacao.
Ajouter le lait concentré et la gélatine.
Verser sur le chocolat de couverture.
Bien mélanger et chinoiser.
Réserver au frais et utiliser à 28°C sur desserts glacés.

OPTION 2: Glaçage de chocolat de couverture au lait lactée supérieure

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

Faire bouillir l’eau, le sucre et le sirop de glucose avec le cacao en poudre
Ajouter le lait condensé et la gélatine en feuilles
Verser le chocolat de couverture
Bien émulsionner puis filtrer
Laisser refroidir et utiliser à 28 ºC sur le dessert glacé

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: Autre

IngredientsPreparation
  • Q.S.
    Elysée (Lenôtre)

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.