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.
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
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
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