Discover my latest online macarons masterclass

Online Macarons Making Course

Learn and train yourself on mastering the art of making macarons at home with my exclusive online course available 24/7 and for a lifetime.

What You’ll Get

• This class provides an all-inclusive experience for macaron enthusiasts at any skill level. With lifetime access, students can learn and perfect their macaron-making skills at their own pace, presenting the opportunity to revisit the materials as needed.

• Upon enrollment, students gain 24/7 access to high-quality video tutorials, downloadable resources, and a comprehensive breakdown of ingredients and techniques. This immersive experience ensures that participants can savor the process of macaron mastery without any time constraints.

What Makes It Unique: Our class stands out by delivering an authentic French patisserie experience. The course is led by our founder French pastry chef, Maud, who share her time-honored techniques and innovative approaches, providing a blend of tradition and modernity. Check out our exclusive lifelong access, setting us apart from standard online classes.

Chocolate Eclairs by Mauderne

Filling for approximately 12 eclairs

Eclair choux pastry

You can find the recipe of the pate a choux here

Chocolate Cream

• ½ liter semi-skimmed milk

• ½ tsp vanilla powder

• 45g cocoa

• 80g eggs

• 100g sugar

• 23g corn flour

• 23g plain flour

• 50g butter

Chocolate icing

• 500g Fondant

• 50g Water

• 300g Cocoa paste

• 100g Glucose

• Red food colouring

Steps

1. Heat the milk with vanilla. In a bowl, whisk the eggs with the rest of the sugar then add the cornflour and the flour, mix.

2. Add the hot milk then return to the saucepan and without ceasing to stir thicken for 3 minutes.

3. Off the heat, add the butter and stir to dissolve it, then add the chocolate and stir well. Pour into a plate covered with cling film, cover with film on contact then let cool before use.

4. Follow steps to pipe your eclairs

5. Heat your chocolate icing until 37°C and dip your filled eclair and use your finger to smooth it and remove any excess

Tips

• Use dark chocolate with above 55% cacao for the pastry cream

• Use fondant approximately at 37°C.

• Come to Mauderne's cooking classes to learn the tips and secrets about a nutty silky pistachio choux filling

Delicious Chocolate Creme Patissiere for choux pastry by Mauderne

Filling for approximately 12 choux

You can find the recipe of the pate a choux here

Ingredients

• ½ liter semi-skimmed milk

• ½ tsp vanilla powder

• 45g cocoa

• 80g eggs

• 100g sugar

• 23g corn flour

• 23g plain flour

• 50g butter

Steps

1. Heat the milk with vanilla. In a bowl, whisk the eggs with the rest of the sugar then add the cornflour and the flour, mix.

   Add the hot milk then return to the saucepan and without ceasing to stir thicken for 3 minutes.

   Off the heat, add the butter and stir to dissolve it, then add the chocolate and stir well. Pour into a plate covered with cling film, cover with film on contact then let cool before use.

Tips

• Use dark chocolate with above 55% cacao.

• Come to Mauderne's cooking classes to learn the tips and secrets about a nutty silky pistachio choux filling

Silky Pistachio Cream for choux pastry by Mauderne

Filling for approximately 12 choux

You can find the recipe of the pate a choux here

Ingredients

• 88g half milk

• 16g double cream

• 6g orange blossom water

• 24g sugar

• 21g yolk

• 9g corn flour

• 1g gelatine

• 49g beurre

• 20g pistachio paste

Steps

1. Heat the milk, double cream, with orange blossom. In a bowl, whisk the eggs with the sugar then add the cornflour, mix.

2. Add the hot milk then return to the saucepan and without ceasing to stir thicken for 3 minutes.

3. Off the heat, add the butter and stir to dissolve it, then add the gelatine, then the pistachio paste and stir well. Pour into a plate covered with cling film, cover with film on contact then let cool before use.

Tips

• You can make your own pistachio paste with fresh pistachio (not the salted one) that you blend with some concentrated milk.

• Come to Mauderne's cooking classes to learn the tips and secrets about a nutty silky pistachio choux filling

Choux Pastry Recipe by Mauderne

In this recipe, discover how to make chou pastry from scratch at home without any specific kitchen appliances

After trying out different recipes with and without milk, I am sharing with you my go to recipe step by step to make chou pastry. You can use it for eclairs, choux, st honore, paris brest, profiteroles, gougeres

For 16 eclairs or 20 choux or 12 paris-brest

Ingredients

• 100g of water

• 100g whole milk

• 1.5g salt

• 12g sugar

• 88g butter

• 114g flour

• 200g eggs

Steps

1. In a saucepan, heat the milk with the water, salt and sugar as well as the butter previously cut into cubes. Off the heat, add the sifted flour all at once then mix vigorously with a wooden spoon to avoid lumps and have a homogeneous preparation.

2. Return the pan to low heat and let the dough dry out, stirring constantly. After a while it will come off the sides of the pan, then put it in a bowl to stop the cooking.

3. Then add the eggs one by one, stirring well between each addition to obtain a smooth batter. Make a furrow with the spatula if it closes slowly it's good if not add a little egg to loosen it. Put in a piping bag and pipe on a baking sheet previously buttered chou shapes or éclairs.

4. Bake at 190° for 30 min

Tips

• Bit the batter before adding the eggs in step 3 to remove some of the steam

• Glaze with melted butter the top of the eclair before putting in the oven

Mauderne Marie-Antoinette Cake

A revisited version of the traditional Victoria sponge cake with French twists!

I created this recipe after teaching a vanilla and strawberry macarons baking class. I had some double cream and strawberry jam left so I thought why not doing a light and fluffy cake with this. Marie-Antoinette Cake was born!

For a 20 cm round cake tin with 4cm height

Ingredients

Génoise

• 20g melted butter for the cake tin

• 160g eggs

• 90g caster sugar

• 20g melted butter

  Zesty Strawberry Jam (can also be used for your macarons filling)

• 1kg of strawberry

• peels of 1 unwaxed lemon

• juice of 1 lemon

• 100g sugar

• 8g agar-agar

  Vanilla chantilly

• 150ml double cream

• 1/2 tsp. vanilla powder

• 2 tbsp. icing sugar

  Zesty Lime Syrup

• fresh juice of 1 lime

• zest of 1 unwaxed lime

• 100g caster sugar

• 100g water

Steps

Zesty Strawberry Jam

• Add all ingredients (except agar-argar) into a saucepan and simmer on low heat for 15 min

• Blend it to get a smooth fruit coulis

• Put it back in the saucepan, sprinkle the agar-gar, bring to boil

• Stir for another 5min at medium heat to activate the jellification of the jam

• Pour the jam in a recipient

• Put a clear film over the surface of the filling and keep in the fridge for an hour

• Before using blend it again to get a smooth texture that will be easy to spread on the cake

  Génoise

• Generously brush your cake tin with melted butter

• In a bowl, beat the eggs and the sugar in a bain-marie until obtaining a light cream colored ruban texture. Stay under 45°C and then remove from the bain-marie

• Add the melted butter

• Delicately incorporate the sifted flour

• Pour the mix in the cake tin and bake at 180°C for 20 minutes

• Turn onto a cooling rack and leave to cool completely.

• Half horizontally into two equal round cakes

  Vanilla Chantilly

• While your génoise is cooling down, beat the whipped cream with the icing sugar and the vanilla powder until getting a chantilly texture

• Film to contact in a recipient and keep it in the fridge until using it

  Zesty Lime Syrup

• Add all ingredients in a saucepan

• Bring to boil and keep on the heat until sugar has dissolved

• Remove from heat, let it cool down a bit to room temperature before using

Final steps: Building up your Marie-Antoinette cake

• Use a brush to soak the lime syrup on each halves

• Spread the jam over both halves

• Spread the chantilly on the bottom half

• Sandwich the second sponge on top with the jam at its bottom

• Dust with a little icing sugar before serving

• Keep in an airtight container and eat within 2 days

Tips

• You can replace the zest by vanilla powder if you’re not a fan of citrus

• You can replace 15g of flour by cacao powder for a cacao version of this cake

• Use a smaller 16cm tin if you want your cake to be higher

Sicilian Lemon Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 113g eggs

• 100g caster sugar

• 80g fresh lemon juice

• 4g zest of unwaxed lemon

• 175g slightly salted butter

• 50g almond flour

Steps

1. Make your own lemon juice

2. Rub sugar with the zest

3. Mix in a bowl the eggs, sugar and lemon juice

4. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

5. When the mix is about (60°C) add the butter

6. Stir until you get an homogenous mixture

7. Add the almond and stir until the mixture is homogenous

8. Blend with a hand bendler for 10min

9. Pour the cream in a recipient

10. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• Come to Mauderne's cooking classes to learn the tips and secrets about an onctuous lemon filling for your zesty macarons.

How To Make Basic Macarons Shells

Ingredients

• 150g icing sugar

• 150g almond powder

• 55g white eggs

• 55g white eggs

• powder colouring

• 150g granulated sugar

• 38g water

Steps

Start with making the Italian meringue

1. Pour the water and the granulated sugar in a pan

2. Without stirring, bring to boil until 118°C

3. Simultaneously, gently start beating the white eggs and increase the speed when the sugar reaches 105°C

4. Pour slowly the syrup into the beaten white eggs and keep beating until it cools and you get a nice peak texture

While the meringue is cooling down follow the next steps

1. Sift/Blend Icing sugar and almond powder

2. Pour white eggs and colouring in the bowl with the powders and start to gently fold in the batter

3. Fold a third of the Italian meringue then add the rest meticulously

4. Work the batter like if you want to remove the air ('macaroner') until getting a shiny and smooth consistence

5. Fill a piping bag

6. Pipe out regular rounds on a baking sheet

7. Tap the trail 3-4 times to remove air bubbles and flatten eavenly the macarons shells

8. Preheat your oven at 150°C (fan)

9. Leave to form a crust for minimum 20min at room temperature

10. Bake between 10 and 14 minutes depending on your oven and the round size

Tips

• Before letting the shells crusting, delicately tap the bottom of the tray to remove air and make all shells even

• Before you put the shells in the oven, delicately touch the top and you should feel a dried layer

• Make sure to incorporate the sugar at 118°C and slowly into the frothy white eggs to avoid over cooking the eggs

• During the cooking class at Mauderne, you learn how to do the 'macaronage' to get the right consistency of the batter

Pistachio Ganache For Macarons

For approximately 30 macarons

Ingredients

• 200g heavy cream (double cream)

• 220g white chocolate

• 2 tbsp of pistachio paste

Steps

1. Add the pistachio paste to the cream in a pan

2. Heat the cream and stop before boiling (80°C)

3. Add the white chocolate away from direct heat

4. Mix until you get an homogenous mixture

5. Cool it down before putting it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)

Tips

• If you want to make your own pistachio paste, blend pistachio (75g) with 1tsp of condensed milk and 1 tsp of vanilla paste

• If the cream is boiling, wait few seconds before melting the white chocolate in

• Come to Mauderne's baking classes to learn the tips and secrets about how to make macarons at home

Spicy Dark Chocolate Macarons by Matteo

 For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 165g double cream

• 1 red chilli

• 35g of sugar

• 200g dark chocolate

• 50g butter

Steps

1. Cut the butter in small dices

2. Cut the dark chocolate in small pieces and put it in a bowl

3. Bring the double cream to boil in a pan with the red chilli

4. Remove the red chilli from the cream

5. Poor the cream on the chocolate in 3 times and stir until you get a smooth ganache texture

6. Cool it down to 50°c and add the butter

7. Whisk until getting a smooth and glossy ganache

8. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• Use a spatula and not a whisker to whisk the ganache. This is the key secret for the success of this filling.

• For any ganache with dark chocolate, leave it 30-min ( depends of the temperature of the room) outside so th.at the ganache is no too hard to pipe

• Depending on how spicy you like your food, you can put the chili overnight in the cream before heating it.

• Come to Mauderne's baking classes to learn the tips and secrets about this delicious fillings for macarons

Basics to know how to make Pate A Choux by Massy

For approximately 12 eclairs or 30 choux pastry

Ingredients

• Sweet choux pastry:

  250g g butter

  375g eggs

  235 g flour

  250g water

  35g milk

  1 pinch of salt

Steps

1. In a saucepan, mix the water butter and salt. Cook over low heat until boiling, stirring with a wooden spoon until the butter melts completely. Remove the pan from the heat and add the flour all at once. Mix vigorously to prevent lumps from forming.

2. Once the dough comes off the walls and forms a ball, put the pan back on very low heat to dry out the dough for 2 minutes while stirring. Still off the heat, add the milk an egg and mix to blend well. Repeat the process with each egg, adding them one by one.

3. Work the dough until it is smooth and forms a ribbon around the spoon.

Tips

• Preparation time: 15 minutes

• Cooking time: 20-25 minutes

• Oven temperature: 190°C

• This dough can be used for choux, eclairs, chouquettes, profiteroles and religieuses

• Come to Mauderne's baking classes to learn the tips and secrets about how to make choux pastry and eclairs at home

Caramel Chantilly Cream For Profiteroles, Paris-Brest and Eclairs by Massy

Filling for approximately 30 choux

You can find the recipe of the pate a choux here

Ingredients

• 150g whipping cream

• 150g mascarpone

• 2tbsp caramel sauce

• 25g icing sugar

Steps

1. Whip all the ingredients together slowly until the mixer paddle makes mark in the cream

2. Use it straight away if your choux pastries are ready and cold or keep it in the fridge until using it

Tips

• You can make your own caramel sauce with sugar and double cream

• You can use the whisk instead of the paddle to have a more aerated and stiff chantilly

• Come to Mauderne's cooking classes to learn the tips and secrets about making caramel Choux pastries

Chocolate Chantilly Cream For Profiteroles and Eclairs by Massy

Filling for approximately 30 choux

You can find the recipe of the pate a choux here

Ingredients

• 150g whipping cream

• 150g mascarpone

• 5g of cacao powder

• 25g icing sugar

Steps

1. Whip all the ingredients together slowly until the mixer paddle makes mark in the cream

2. Use it straight away if your choux pastries are ready and cold or keep it in the fridge until using it

Tips

• You can use the whisk instead of the paddle to have a more aerated and stiff chantilly.

• Come to Mauderne's cooking classes to learn the tips and secrets about making chocolate choux pastries and profiteroles

Pistachio Chantilly Cream For Choux and Eclairs by Massy

Filling for approximately 30 choux

You can find the recipe of the pate a choux here

Ingredients

• 150g whipping cream

• 150g mascarpone

• 2tbsp pistachio paste

• 25g icing sugar

Steps

1. Whip all the ingredients together slowly until the mixer paddle makes mark in the cream

2. Use it straight away if your choux pastries are ready and cold or keep it in the fridge until using it

Tips

• You can make your own pistachio paste with fresh pistachio (not the salted one) that you blend with some concentrated milk.

• You can use the whisk instead of the paddle to have a more aerated and stiff chantilly.

• Come to Mauderne's cooking classes to learn the tips and secrets about a nutty pistachio flavoured filling

Virgin Mojito Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 113g eggs

• 100g caster sugar

• 80g fresh lime juice

• 4g zest of unwaxed lime

• 10g of chopped fresh mint

• 175g slightly salted butter

• 50g almond flour

Steps

1. Make your own lime juice

2. Rub sugar with the zest and the chopped mint

3. Mix in a bowl the eggs, sugar and lime juice

4. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

5. When the mix is about (60°C) add the butter

6. Stir until you get an homogenous mixture

7. Add the almond and stir until the mixture is homogenous

8. Blend with a hand bendler for 10min

9. Pour the cream in a recipient

10. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• For the ones who like rum, replace 10g of lime juice with 5cl of white rum.

• Come to Mauderne's cooking classes to learn the tips and secrets about an onctuous lemon filling for your zesty macarons.

Dark Chocolate and Raspberry Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 200g double cream

• 180g dark chocolate

• 60g raspberry extra jam

• 70g slightly salted butter

Steps

1. Cut the butter in small dices

2. Cut the dark chocolate in small pieces and put it in a bowl

3. Bring the double cream to boil in a pan

4. Poor the cream on the chocolate in 3 times and stir until you get a smooth ganache texture

5. Add the raspberry jam

6. Cool it down to 50°c and add the butter

7. Whisk until getting a smooth and glossy ganache

8. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• Use a spatula and not a whisker to whisk the ganache. This is the key secret for the success of this filling.

• Add in the center of the macaron a fresh raspberry than can full with homemade jam and surrounding by the chocolate ganache

• Come to Mauderne's baking classes to learn the tips and secrets about this delicious fillings for macarons

Learn the secret of how to make the perfect macarons

Joanne and Geeta attended the macarons class at Mauderne Baking School and she's speaking about it in her blog: Love Pop Ups London. 

Love Pop Ups London is a community of social media influencers who love to help promote and spread the word about new popped up places from restaurants to events. Joanna will tell you how I made her fall in love with macarons!

Holy Macaron I am in macaron heaven at Mauderne Baking School. 

Have you ever wondered how to make macarons? then wonder no more as at Mauderne Baking School you’ll be able to learn how to make cute French Macarons from scratch. 

I was invited down along with Geeta another member of Love Pop Ups London on a complimentary basis by Maude to join her at her house to learn the techniques of how to make a perfect macaron.

Read the full article

Instagram: lovepopupslondon and yellowshoesorangeumbrella

#food #london #cookingclass

Salted Caramel Macarons

For approximately 30 macarons

Ingredients

• 150 g caster sugar

• 167 g whipping cream

• 65 g slightly salted butter

• 145g softened butter

Steps

Make the salted caramel the day before

1. Bring the whipping cream to boil.

2. In another pan, melt the sugar 50g per 50g until you get a very dark amber colour.

3. Take the pan off the heat and add the salted butter.

4. Stir with a spatula while adding the boiled cream little by little.

5. Put the pan back on low heat until it boils again and stir from time to time

6. Poor into a bowl

7. Press clingfilm over the surface

8. Keep in the fridge overnight

On the d-day

1. Soften the butter for 8 minutes in the stand mixer

2. Add the cream half at a time while beating

3. Once homogenous, put the cream in a piping bag - It’s ready to fill your macarons

Tips

• Do not hesitate to try it, this filling is irresistible

• Come to Mauderne's cookery classes to learn the tips and secrets about this salted caramel macarons recipe

Where To Go For The Best Choux Pastry In Paris And In London

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(c) Christophe Adam, Eclair de Genie

Eclair de Genie in Paris

The French have a deep and long-running love affair with their éclairs, and no wonder. It's a classic French treat adored by Parisians since the 19th century, it's iced and stuffed with cream, and it's delicious. But in a fast-paced culinary world replete with "sexier," globally influenced sweets—think pastel-colored macaroons, trendy cronuts, fruity brûlées—the éclair seems almost antiquated, dull, and heavy. How can this traditional (and frankly, unattractive) French dessert keep up with the 21st century?

If you’re planning a Eurostar trip to Paris, then enter Christophe Adam, pastry chef and owner of L’Éclair de Génie in Paris's Marais district. Adam has transformed and modernized the classic French éclair into a dessert that is fresh and appealing. He dresses his éclairs in stunning rainbow colors, finishes them off with edible powdered silver, and throws into the mix fun flavors like yuzu, salted caramel, orange pistachio, and even caramel popcorn. Basically, he's made the old éclair cool again.

Adam has also somehow managed to make his toughest critics—Parisians themselves —fall in love with these reinventions.** **The shop's long lines of locals are evidence of this (so if you want to get your hands on those mouthwatering éclairs, you'd better come early). We highly recommend the Praliné noisette (hazelnut and praline), and the Choco Coco (crispy milk chocolate, with a coconut cream filling). They will change the way you see éclairs—and desserts in general. (14 Rue Pavée; +33 1 42 77 85 11, www.leclairdegenie.com__)

Read more at https://www.cntraveler.com/stories/2013-10-15/photos-l-eclair-de-genie-bakery-paris-france

It’s time for these dated pastries to step aside and for you to meet their sophisticated French cousin the éclair. Forget the dry, uninspiring and somewhat tasteless offering you’re use to seeing on the shelves of the local supermarket and say hello to Maitre Choux‘s mouth-watering éclairs – pastry perfection.

Maître Choux is the brainchild of Jeremie Vaislic and three Michelin star-experienced pastry chef Joakim Prat, who came to London from Barcelona’s Can Fabes to take on the role of Joël Robuchon’s Head Pastry Chef at L’Atelier, before moving on to Mayfair’s The Greenhouse.

Choux pastry, a staple of every patisserie in France, it is a very malleable yet simple bakery base. In the hands of Joakim, it is transformed into something quite extraordinary.

“Traditionally, éclairs are made using chocolate and coffee flavours,” says Prat. “We add a large range of flavours to a basic pastry product. We try to play with it by adding colour, texture and flavour. From a very simple base you can get a complex product.”

Opening their first store in South Kensington in 2015, Maître Choux has since expanded with the launch of a second bakery on Soho’s Dean Street. We suggest you take a visit if you want all the charm of a French bakery with a contemporary twist.

Read more at https://www.marieclaire.co.uk/life/food-drink/the-best-pastries-in-london-maitre-choux-582388#l54eSLXkqEC1UYLk.99

(c) Maitre Choux London

Learn How To Make Basic Choux Pastry

For approximately 12 eclairs or 30 choux pastry

Ingredients

• Sweet choux pastry:

  100 g butter

  4 eggs

  150 g flour

  25 g caster sugar

  14 water cl

  12 milk cl

  1 pinch of salt

• Salted choux pastry:

  80 g of butter

  4 eggs

  65 g of flour

  20 water cl

  1 pinch of salt

Steps

1. In a saucepan, mix the water (and milk for the sweet version), butter and powdered sugar and/or salt. Cook over low heat until boiling, stirring with a wooden spoon until the butter melts completely. Remove the pan from the heat and add the flour all at once. Mix vigorously to prevent lumps from forming.

2. Once the dough comes off the walls and forms a ball, put the pan back on very low heat to dry out the dough for 2 minutes while stirring. Still off the heat, add an egg and mix to blend well. Repeat the process with each egg, adding them one by one.

3. Work the dough until it is smooth and forms a ribbon around the spoon.

Tips

• Preparation time: 15 minutes

• Cooking time: 35 minutes

• This dough can be used for choux, eclairs, chouquettes, gougeres, profiteroles and religieuses

• Come to Mauderne's baking classes to learn the tips and secrets about how to make choux pastry and eclairs at home