Coconut & Strawberry Ganache using a Thermomix
(5)
Preparation time
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Imagine a tropical paradise where luscious strawberries meet the creamy embrace of coconut in a decadent ganache, perfect for filling delicate macaroons. This delightful recipe is not just a treat for your taste buds; it's a celebration of flavors that hails from the French patisserie tradition. The iconic Tagada strawberry candy, with its playful pink hue and chewy texture, adds a whimsical touch, making each bite a nostalgic journey back to childhood. Legend has it that these ganaches were created when a pastry chef, stranded on a deserted island, decided to combine his love for chocolate and coconut with a stash of candy he had saved for a rainy day. Now, you can bring a slice of that island adventure to your kitchen, one macaroon at a time!
Ingredients
- 200 g White chocolate
- 50 g Coconut cream
- 50 g Strawberry tagada
- 10 g Butter
Steps
Coconut Ganache
- Add 100 g of white chocolate in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 8.
- Add 50 g of coconut cream in the food processor bowl.
- Mix manual: 3:00min / 50°C / Speed 2.
- Mix manual: 5sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in a bowl.
- Cover with cling film, making sure the film touches the surface of the ganache, and refrigerate for at least 2 hours.
Strawberry Tagada Ganache
- Wash the food processor bowl.
- Add 50 g of strawberry tagada in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 10.
- Add 100 g of white chocolate, 10 g of butter in the food processor bowl.
- Mix manual: 3:00min / 50°C / Speed 2.
- Mix manual: 5sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in the bowl.
- Cover with cling film, making sure the film touches the surface of the ganache, and refrigerate for at least 2 hours.
Macarons Filling
- Once both ganaches are firm, transfer them into separate piping bags fitted with round tips.
- Pipe the Coconut Ganache onto one half of the macaron shells.
- Pipe the Strawberry Tagada Ganache onto the other half of the macaron shells.
- Gently sandwich the macaron shells together.
- Refrigerate the assembled macarons for at least 24 hours before serving for the flavors to meld.
- Serve Cold or store in the refrigerator maximum 24 hours.
