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 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