Raspberry Macarons using a Silvercrest Monsieur Cuisine
(4.8)
Preparation time
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Servings
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Difficulty
Prepare to embark on a berry delightful journey with this Raspberry Ganache for Macaroons! This vibrant treat is not just a feast for the eyes, but also a burst of flavor that will tickle your taste buds and leave you craving for more. With its origins rooted in French patisserie, the ganache is like the love child of chocolate and fruit, creating a smooth, velvety texture that pairs perfectly with the crisp exterior of a macaroon. Fun fact: Did you know that the word 'macaroon' comes from the Italian word 'maccarone,' which refers to the almond paste used in this indulgent dessert? So, grab your apron and get ready to whip up a concoction that not only satisfies your sweet tooth but also celebrates the art of pastry-making!
Ingredients
- 50 g Frozen raspberry chip
- 100 g Whipping cream
- 150 g White chocolate
- 10 g Butter
- 1 Drop(s) Red dye
Steps
Raspberry Infusion
- Add 50 g of frozen raspberry chip in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 10.
- Add 100 g of whipping cream in the food processor bowl.
- Mix manual: 5:00min / 80°C / Speed 2.
- Setaside the preparation content during 10min.
Ganache Creation
- Transfer the content of the food processor bowl in a bowl.
- Strain the raspberry-infused cream through a fine-mesh sieve into a bowl, pressing the solids to extract as much flavor as possible. Discard the solids.
- Rinse the food processor bowl.
- Transfer the content of the bowl in the food processor bowl.
- Add 150 g of white chocolate, 10 g of butter in the food processor bowl.
- Mix manual: 3:00min / 50°C / Speed 2.
- Add 1 drop(s) of red dye in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in the bowl.
Cooling and Finishing
- Cover the surface of the ganache with plastic wrap, pressing it directly onto the ganache to prevent a skin from forming.
- Setaside the preparation content during 4h .
- Transfer the ganache to a piping bag fitted with a round tip.
- Pipe a generous amount of ganache onto one macaron shell and sandwich it with another shell.
- Setaside the preparation content during 24h .
- Serve Cold.
