Used products: Chocolate macarons
113 galmond powder
128 gicing sugar
51 gfresh egg whites
2 gred colour solution
41 gfresh egg whites
Preparation: Chocolate macarons
Robot Coupe the ground almond and icing sugar and the cocoa powders.
Make an Italian meringue, boil the sugar and water to 118°C and pour on the whisking 2nd Egg White. Cool the meringue to 50°C.
Add the 1st Egg White into the powders and start adding 1/3 of the meringue, then add the rest.
Dry 10 minutes.
Preheat oven at 160°C and bake at 140°C for 15/16min.
Used products: Baked Madirofolo chocolate ganache
Preparation: Baked Madirofolo chocolate ganache
Simmer Cream and sugar.
Pour over chocolate, milk and yolks.
Emulsify with a hand blend.
Pour Into tart shell.
Bake at 120°C for 22 minutes.
Used products: Banana soft caramel
Preparation: Banana soft caramel
Dry caramelize sugar and glucose and deglaze with cream, vanilla bean, banana puree, and salt.
Add the butter and cook to 108°C.
Pour over the milk chocolate.
Used products: Caramelized Madagascar bananas
184 gfresh banana
66 gbanana soft caramel
Preparation: Caramelized Madagascar bananas
Combine bananas and banana caramel, and cook in the oven for about 12 minutes.
Used products: Chocolate sweet paste
104 gicing sugar
27 galmond powder
228 gpastry flour
2 gsea salt
Preparation: Chocolate sweet paste
Put everything in the Robot Coupe.
Used products: Madirofolo crémeux
Preparation: Madirofolo crémeux
Simmer milk and cream: Infuse Vanilla bean.
Combine pectin, sugar.
Pour into the hot liquid.
Bring it to 65°C.
Add Madirofolo dark chocolate couverture. Emulsify with hand blender
Used products: Vanilla and citrus confit
105 glime juice
4 glime zest
3 gMadagascar vanilla
3 g325NH95 pectin
Preparation: Vanilla and citrus confit
Infuse zests and the vanilla bean overnight in the water and lime juice.
Add Mix of Sugar and pectin.
Bring to 60°C.
Used products: Vanilla mascarpone chantilly
77 gwhole milk
36 ggelatin mass x6
562 g35% fat liquid cream
1 gMadagascar vanilla
Preparation: Vanilla mascarpone chantilly
Infuse overnight Milk and Vanilla beans.
Heat together the infusion, sugar, and gelatin mass (x6).
Pour over the mascarpone.
Hand blend and add the heavy cream.
Hand blend one more time.
Whip when needed.
Pipe Caramelized Madagascar Bananas in the cooked pastry case.
Pour the ganache on top of the bananas and cook in the oven at 120°C during 22 minutes.
Pour over a small quantity of Vanilla and citrus confit in silicone mould.
Pour over the Madirofolo chocolate ganache and freeze.
Unmould the insert and put it on the tartlets.
Pipe the vanilla chantilly with a pastry potting wheel.
Sprinkle with cocoa powder and decorate with the chocolate macarons.