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

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.

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

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

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

Halloween Macarons 1

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

1. Make your own pumpkin puree

2. Mix in a bowl the eggs, sugar, pumpkin, maple syrup and spices

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

• 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

Passionate Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 114g eggs

• 50g caster sugar

• 170g passion fruit juice

• 175g slightly salted butter

• 40g almond flour

Steps

1. Make your own passion fruit juice

2. Mix in a bowl the eggs, sugar and passion fruit juice

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 a tropical Pineapple and Coconut filling for macarons

Tropicolada Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 114g eggs

• 75g caster sugar

• 20g of desiccated coconut

• 170g fresh pineapple juice

• 175g slightly salted butter

• 40g 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

• Keep stirring and keep an eye on step 4. This is the key secret for the success of this filling.

• You could add a shot of rhum in the pineapple juice if you’d like.

• Come to Mauderne's cooking classes to learn the tips and secrets about a tropical Pineapple and Coconut filling for macarons

A Famous Passion Fruit And Milk Chocolate Ganache For Macarons

For approximately 30 macarons

Ingredients

• 200g milk chocolate

• 90g of passion fruit juice (5 passions fruit)

• 36g butter

Steps

1. Make your own passion fruit juice (cut, blend and sift)

2. Heat the passion fruit juice in a pan

3. Start to melt the milk chocolat 'Bain marie' style

4. Pour in 3 times the passion fruit on the milk chocolat until it is smooth

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

6. Stir until you get an homogenous mixture

7. Leave it outside to cool down and get ticker

8. Keep 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

• You may need to mix for a long time before the chocolate and passion fruit become smooth: This is because of the acidity of the passion fruit

• Depending on the weather or the temperature in your flat you may not need to put it in the fridge

• Come to Mauderne's cooking classes to learn the tips and secrets about an intense vanilla flavoured filling

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

Lime And Lemon Ganache For Macarons

For approximately 30 macarons

Ingredients

• 100g mascarpone cream

• 140g icing sugar

• 1 lime zest

• 1 lemon zest

Steps

1. Grate the lime and the lemon to get small pieces of their skin

2. Add the zest and icing sugar to the mascarpone

3. Mix until you get an homogenous mixture

4. 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

• Make sure to wash and dry the citrus before grating

• Don't grate too much, we should only take the first zest

• Keeping in the fridge before using will intensify the flavour

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