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

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

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

Supernut Macarons

For approximately 30 macarons

Ingredients

• 50 g cacao butter

• 350 g Valrhona Almond & Hazelnut Praline Paste

• 150 g slightly slated butter

Steps

1. Put the cocoa butter to melt in a bain-marie.

2. Mix in the robot with Almond & Hazelnut Praline Paste. Then pour into a dish and keep refrigerated.

   The next day, finish the cream praline.

3. To do this, mix the butter for 5 minutes then gradually add the praline-cocoa butter mixture.

4. 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

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

1. Make your own raspberry coulis

2. Mix in a bowl the eggs, sugar and raspberry coulis

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

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

5. Stir until you get an homogenous mixture

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

7. Blend with a hand bendler for 10min

8. Pour the cream in a recipient

9. 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

Pistachio Butter Cream Ganache For Macarons

Filling for approximately 30 macarons

You can find the recipe of the outside macarons here

Ingredients

• 200g unsalted butter

• 130g icing sugar

• 80g almond powder

• 50g of pistachio powder

• 40g of pistachio paste

Steps

1. Leave the butter outside to get a pommade consistency

2. Blend pistachio and almond powder together

3. Mix 'pommade' butter and icing sugar until removing and icing sugar crumbles

4. Add pistachio and almond powder as well as the paste

5. Pour your delicious pistachio cream in a piping bag

6. Keep it in the fridge until using it

Tips

• You can buy whole almond and pistachios and make your own powder

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

• Keep in the fridge at least for 4 hours before using it

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