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.
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
Healthy Matcha Raspberry Muffin For Sunday Mornings
Follow this recipe to make a tasteful, colourful and healthy matcha and raspberry muffin for your weekend treat.
For approximately 12 muffins
Ingredients
25g coconut flour
55g almond flour
2 eggs
40g sugar
10cl almond milk
1.5 tsp matcha
1 tsp baking powder
1 tsp vanilla powder
2 tbsp coconut oil
12 raspberries
Steps
Preheat the oven to 200°C.
In a medium bowl, beat the eggs and sugar, then add the almond milk and the coconut oil
In a small bowl, combine both coconut and almond flours and add the matcha, baking powder and vanilla powder
Add the mixed powder to the liquid mix and whisk until combined
Pour 2 hefty tablespoon of batter into each muffin cup
Add a fresh raspberry to each filled cup
Bake for 15 to 20 minutes.
Tips
Do not overmix
Check the muffins are done with a toothpick or a knife, making sure no batter sticks
Come to Mauderne's cooking classes to learn the tips and secrets about a healthy muffin
Vanilla Ganache For Macarons
Follow this recipe to make a delicious and onctueux vanilla cream for the filling of your macarons.
For approximately 30 macarons
Ingredients
200g heavy cream (double cream)
220g white chocolate
2 vanilla pods
Steps
Grate the vanilla pods to get the beans
Add the bean and grated pods 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 find Vanilla Bourbon, the flavour will be even more intense
If you use a non-serrated knife, you can get the bean without cutting in two parts the pod. Instead you cut one end of the pod and you press with edge of the knife all along
If the cream is boiling, wait few seconds before melting the white chocolate in
Come to Mauderne's cooking classes to learn the tips and secrets about an intense vanilla flavoured filling