This is the perfect destination where you can discover an array of exquisite recipes for macarons and an assortment of other delectable desserts that Mauderne loves to showcase in its delightful baking classes and bespoke dessert orders.
Chocolate Eclairs by Mauderne
Follow this recipe to make a silky and delicious chocolate eclairs with a hint of vanilla
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
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.
Follow steps to pipe your eclairs
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
Follow this recipe to make a silky and delicious chocolate cream with a hint of vanilla for the filling of your eclairs pastries.
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
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
Follow this recipe to make a silky and nutty pistachio cream with a hint of orange blossom for the filling of your choux pastries.
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
Heat the milk, double cream, with orange blossom. In a bowl, whisk the eggs with the sugar then add the cornflour, 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 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
If you’d like to make them at home, book your space to our exclusive choux pastry classes in Central London.
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
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.
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.
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.
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
Follow this recipe to make a delicious and explosive in flavour 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
Follow this recipe to make a delicious and original zesty cream for your 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
Make your own lemon juice
Rub sugar with the zest
Mix in a bowl the eggs, sugar and lemon juice
Bring the mixture to 83/84°C using bain-marie technique and keep stirring
When the mix is about (60°C) add the butter
Stir until you get an homogenous mixture
Add the almond and stir until the mixture is homogenous
Blend with a hand bendler for 10min
Pour the cream in a recipient
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
Italian meringue makes the shell smoother and shinier. Make sure you have a thermometer to check sugar temperature as you cook it before pouring it into frothy white eggs.
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
Pour the water and the granulated sugar in a pan
Without stirring, bring to boil until 118°C
Simultaneously, gently start beating the white eggs and increase the speed when the sugar reaches 105°C
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
Sift/Blend Icing sugar and almond powder
Pour white eggs and colouring in the bowl with the powders and start to gently fold in the batter
Fold a third of the Italian meringue then add the rest meticulously
Work the batter like if you want to remove the air ('macaroner') until getting a shiny and smooth consistence
Fill a piping bag
Pipe out regular rounds on a baking sheet
Tap the trail 3-4 times to remove air bubbles and flatten eavenly the macarons shells
Preheat your oven at 150°C (fan)
Leave to form a crust for minimum 20min at room temperature
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
Follow this recipe to make a delicious and creamy pistachio ganache for the filling of your macarons.
For approximately 30 macarons
Ingredients
200g heavy cream (double cream)
220g white chocolate
2 tbsp of pistachio paste
Steps
Add the pistachio paste to the cream in a pan
Heat the cream and stop before boiling (80°C)
Add the white chocolate away from direct heat
Mix until you get an homogenous mixture
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
Follow this recipe to make a spicy dark chocolate macaron.
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
Cut the butter in small dices
Cut the dark chocolate in small pieces and put it in a bowl
Bring the double cream to boil in a pan with the red chilli
Remove the red chilli from the cream
Poor the cream on the chocolate in 3 times and stir until you get a smooth ganache texture
Cool it down to 50°c and add the butter
Whisk until getting a smooth and glossy ganache
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
Follow this recipe to make a soft and perfect choux pastry at home
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
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.
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.
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
Follow this recipe to make an onctuous and flavourful chocolate Chantilly cream for the filling of your profiteroles and eclairs pastries.
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
Whip all the ingredients together slowly until the mixer paddle makes mark in the cream
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
Follow this recipe to make an onctuous and flavourful chocolate Chantilly cream for the filling of your profiteroles and eclairs pastries.
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
Whip all the ingredients together slowly until the mixer paddle makes mark in the cream
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
Follow this recipe to make an onctuous and nutty pistachio Chantilly cream for the filling of your choux pastries.
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
Whip all the ingredients together slowly until the mixer paddle makes mark in the cream
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
Follow this recipe to make a virgin mojito cream for your summer 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
Make your own lime juice
Rub sugar with the zest and the chopped mint
Mix in a bowl the eggs, sugar and lime juice
Bring the mixture to 83/84°C using bain-marie technique and keep stirring
When the mix is about (60°C) add the butter
Stir until you get an homogenous mixture
Add the almond and stir until the mixture is homogenous
Blend with a hand bendler for 10min
Pour the cream in a recipient
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
Follow this recipe to make a delicious sharp dark chocolate and raspberry macaron.
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
Cut the butter in small dices
Cut the dark chocolate in small pieces and put it in a bowl
Bring the double cream to boil in a pan
Poor the cream on the chocolate in 3 times and stir until you get a smooth ganache texture
Add the raspberry jam
Cool it down to 50°c and add the butter
Whisk until getting a smooth and glossy ganache
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
Salted Caramel Macarons
Follow this recipe to make a delicious and original macaron based on a homemade salted-butter caramel.
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
Bring the whipping cream to boil.
In another pan, melt the sugar 50g per 50g until you get a very dark amber colour.
Take the pan off the heat and add the salted butter.
Stir with a spatula while adding the boiled cream little by little.
Put the pan back on low heat until it boils again and stir from time to time
Poor into a bowl
Press clingfilm over the surface
Keep in the fridge overnight
On the d-day
Soften the butter for 8 minutes in the stand mixer
Add the cream half at a time while beating
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
Learn How To Make Basic Choux Pastry
Follow this recipe to make a soft and perfect choux pastry at home
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
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.
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.
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
Supernut Macarons
Follow this recipe to make a delicious and original macaron based on hazelnut and almond paste.
For approximately 30 macarons
Ingredients
50 g cacao butter
350 g Valrhona Almond & Hazelnut Praline Paste
150 g slightly slated butter
Steps
Put the cocoa butter to melt in a bain-marie.
Mix in the robot with Almond & Hazelnut Praline Paste. Then pour into a dish and keep refrigerated.
The next day, finish the cream praline.
To do this, mix the butter for 5 minutes then gradually add the praline-cocoa butter mixture.
It is read to use or to be kept in the fridge before using it
Tips
Do not hesitate to try it, this filling is irresistible
Come to Mauderne's cooking classes to learn the tips and secrets about this supernut macaron
Raspberry and Cream Macarons
Follow this recipe to make a delicious raspberry and cream macaron.
For the macarons shells, please refer to this recipe
For approximately 30 macarons
Ingredients
114g eggs
50g caster sugar
170g raspberry coulis
175g slightly salted butter
40g almond flour
Steps
Make your own raspberry coulis
Mix in a bowl the eggs, sugar and raspberry coulis
Bring the mixture to 83/84°C using bain-marie technique and keep stirring
When the mix is about (60°C) add the butter
Stir until you get an homogenous mixture
Add the almond and stir until the mixture is homogenous
Blend with a hand bendler for 10min
Pour the cream in a recipient
Put a clear film over the surface of the filling and keep in the fridge overnight before using
Tips
Keep stirring and keep an eye on step 4. This is the key secret for the success of this filling.
Come to Mauderne's cooking classes to learn the tips and secrets about this delicious fillings for macarons
Halloween Macarons 1
Follow this recipe to make a festive macarons for Halloween based on pumpkin.
For the macarons shells, please refer to this recipe
For approximately 30 macarons
Ingredients
121g eggs
120g caster sugar
10g maple syrup
172g pumpkin puree
5g of pumpkin spices
188g slightly salted butter
50g almond flour
Steps
Make your own pumpkin puree
Mix in a bowl the eggs, sugar, pumpkin, maple syrup and spices
Bring the mixture to 83/84°C using bain-marie technique and keep stirring
When the mix is about (60°C) add the butter
Stir until you get an homogenous mixture
Add the almond and stir until the mixture is homogenous
Blend with a hand bendler for 10min
Pour the cream in a recipient
Put a clear film over the surface of the filling and keep in the fridge overnight before using
Tips
Keep stirring and keep an eye on step 4. This is the key secret for the success of this filling
You can do half butternut and half pumpkin puree
Come to Mauderne's cooking classes to learn the tips and secrets about this special Halloween filling for macarons