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Truffle macaron (tuber Melanosporum)

Level:: Medium
Makes:: Ingredients for approx. 4 pans of 40 macarons

Inspirations : This macaron made with black truffle is a product to take in a special, unique moment. The idea is that it is also an ephemeral product that is only served during the fresh truffle season. The proposal is that only a certain number of units per day are put up for sale and that they are sold in a "unitary" way in an individualized special packaging. The aim is to accentuate this sense of exclusivity and instant luxury during the tasting of this unique product. In the design of the product we have pulverized the macaron with powdered gold and we have placed flakes of fresh truffle and smoked salt.

500 g

granulated sugar
230 g

crushed roasted hazelnuts
250 g

fine salt
170 g

fresh egg whites
500 g

sugar
180 g

water
170 g

egg white

Mix the TPT (mix of sugar and ground hazelnuts) with the fresh egg whites, but do not beat.
In another saucepan boil the water and sugar, to 117°C and pour over the whisking egg whites to make an Italian meringue.
Combine the two mixes and pipe the paste onto baking sheets.
Grate some roasted peanuts on top of the macarons.
Let dry for 10-15 minutes, then bake at 160°C.

500 g

35% fat liquid cream
50 g

invert sugar
3 g

salt
65 g

Black truffle paste
300 g

Cacao Barry Passy 20 kg
30 g

fresh butter
70 g

truffle oil
1 g

gelatin

Heat the whipping cream to around 30°C, then incorporate the inverted sugar, salt, milk protein, and black truffle paste.
Pour over the pre-melted chocolate couverture mixed with the fresh butter and truffle oil.
Emulsify. To finish, incorporate the gelatin.
Pre-crystallize to around 30°C, then set aside.

250 g

whole milk
1 g

salt
6 g

cornflour
165 g

parmesan cheese
25 g

fresh butter

Mix the milk, salt, and cornstarch.
Heat to around 85°C, then add the grated parmesan.
Mix with an electric mixer, then eventually add the fresh butter.
Set aside.

Cover the inside of the macarons with a crown of black truffle ganache
Pipe a dot of parmesan cream in the center.
Close and set aside for a few hours to saturate the macaron.
Decorate with a few slices of fresh truffle and Maldon salt.