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.

Recipes Chef Maud Recipes Chef Maud

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

  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

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Recipes Chef Maud Recipes Chef Maud

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.

Italian meringue by Mauderne

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

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Recipes Chef Massy Recipes Chef Massy

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.

caramel sauce

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

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Recipes Chef Massy Recipes Chef Massy

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.

Cacao for the chocolate Chantilly Cream

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

Read More
Recipes Chef Massy Recipes Chef Massy

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.

Pistachio chantilly cream.jpg

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

Read More