Friday, October 18, 2013

Mont Blanc Macarons et Cassis Macarons

Unfortunately, with the onset of the school year, my baking has to take a backseat T_T  I will try to post every Friday, if time and desserts permit.

This week features a different flavour of macarons, blackcurrant, or sometimes known as cassis in the European countries; as well as, Mont Blanc, which is chestnuts with whipped cream.


These were made in celebration of World Teacher Day that was on October 5th.  Meow being a teacher and being scheduled to work at the school where her desserts were most appreciated, made these for the teachers.  80 macarons, 40 cassis and 40 Mont Blanc, were placed in the staff room before the school day started at 8 o'clock.  By 11:30, at least 40 were gone already.  By 12:20, about 5 were remaining.  At 3:15, completely "sold out".




Cassis Macarons
Adapted from Macarons by Pierre Hermes

150 g of blackcurrant (cassis) puree
200 g of Valrhona Ivoire chocolate
12 g of light corn syrup
10 g of unsalted butter

1. Heat cassis puree with corn syrup to a gentle boil, stir to combine the corn syrup

2. Allow to cool for a about 3 minutes, then pour over white chocolate

3. Let the mixture sit for about 5 minutes, then slowly and gently stir to combine

4. Once smooth, add softened butter and stir to combine

5. Allow to cool and set at room temperature

6. Once set, use an electric mixer to briefly whip the ganache, in a pulsating speed.

Yield: for 50 sandwiched macarons



Mont Blanc Macarons
Adapted from Macarons by Pierre Hermes

110 g chestnut paste
210 g chestnut puree
40 g unsalted butter
10 g dark rum

125 g heavy cream
1 tsp gelatin
1 tbsp water

1. Blend chestnut paste and puree together until combined

2. Soften the butter and beat into the chestnut mixture until smooth

3. Add rum and combine

4. Sprinkle gelatin over water in a small bowl and allow to bloom, then break up the gelatin

5. Take about 30 g of heavy cream of the 125 g and heat gently, add gelatin

6. Heat cream until gelatin has melted

7. Whisk the remaining cream until stiff peaks

8. Slowly stream in warm gelatinized cream and continue to beat until incorporated

9. Pipe a small dollop of whipped cream in the centre of the shell, then pipe a ring of chestnut cream around the whipped cream


Yield: for 100 macarons

Dusted with cocoa powder
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The Mont Blanc macarons matured very quickly due to the fact that the chestnut cream was laden with moisture.  So, these macarons technically over matured by second and definitely on the third day.  There was so much moisture that it made the shells very soft and as the days went by, the shells become extremely delicate, almost too delicate to handle.  It even caused some of the shells to collapse from the inside.  It also disintegrates into a puff when bit into it.  The flavours of this was quite muted in comparison.  Not weak, but just mellow.  It is flavourful, but I guess one has to be in the mood for chestnuts (or autumn) to fully enjoy such flavours.



The cassis macarons were just phenomenal!  Having adjusted the puree to chocolate ratio since I know for a fact (and through many attempts with similar) that a 1 to 1 ratio just yields a ganache that is too soft, even runny at times.  The natural tartness of the blackcurrants is compensated by the sweetness of the white chocolate, packing a refreshing zing to it.  Not too tart, and not too sweet.  The consistency of the ganache is also excellent.  It held up at room temperature, and did not soak the shells so much that it become too delicate to handle or even causing it to collapse.  These was by far the more favoured flavour as indicated by how fast they went.



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