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

Hot from the Press

French Radar

You love macaroons but do not dare to start making them? You want to discover their mystery?
Follow Maud's cooking classes, a French expatriate in London since 2013, and finally learn how to make your own macaroons! In a studious and relaxed atmosphere, all the secrets of this pastry will be revealed to you, for delicious macaroons made to perfection.
Meet Maud who introduces MAUDERNE, her new culinary adventure in Chelsea, in the heart of London's French Quarter. All to your aprons! Read more

London Macadam

London Macadam has tested for you a ,new pastry course. Maud, a young French girl from Strasbourg has started her own home baking classes via her company Mauderne Cooking School. And it's a real success! Read more

Notsobasiclondon Speaks About Mauderne Cooking School

Charlotte attended the macarons class at Mauderne Cooking School and she's speaking about it in her monthly news. 

Check out #8 to know how was the class for her and discover other food tips in London!

http://notsobasiclondon.com/junes-london-food-finds/

Instagram: Notsobasiclondon

#food #london #cookingclass

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

Pistachio Cream Ganache For Macarons

Filling for approximately 30 macarons

You can find the recipe of the outside macarons here

Ingredients

• 100g mascarpone cream 

• 140g icing sugar

• 2 tbsp of pistachio paste

Steps

1. Mix the mascarpone with the icing sugar until getting a smooth mix

2. Add the pistachio paste and mix everything

3. Pour the mixture in a piping bag

4. 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.

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

Rose Ganache For Macarons

Filling for approximately 30 macarons

You can find the recipe of the outside macarons here

Ingredients

• 100g mascarpone cream 

• 140g icing sugar

• between 6 and 10 drops of rose essential oil (eatable)

Steps

1. Mix the mascarpone with the icing sugar until getting a smooth mix

2. Add 6 drops of rose essential oil and mix everything or more if you'd like (up to 10 drops)

3. Pour the mixture in a piping bag

4. Keep it in the fridge until using it

Tips

• Make sure not to poor too many drops as depending on how concentrated the essential oil is, the flavour may be too intense

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

Citrus Ganache For Macarons

For approximately 30 macarons

Ingredients

• 200g heavy cream (double cream)

• 220g white chocolate

• 1 clementine zest

• 1 lemon zest

Steps

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

2. Add the zest to the cream in a pan

3. Heat the cream and stop before boiling (80°C)

4. Add the white chocolate away from direct heat

5. Mix until you get an homogenous mixture

6. 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

• 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

Healthy Matcha Raspberry Muffin For Sunday Mornings

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

1. Preheat the oven to 200°C.

2. In a medium bowl, beat the eggs and sugar, then add the almond milk and the coconut oil

3. In a small bowl, combine both coconut and almond flours and add the matcha, baking powder and vanilla powder

4. Add the mixed powder to the liquid mix and whisk until combined

5. Pour 2 hefty tablespoon of batter into each muffin cup

6. Add a fresh raspberry to each filled cup

7. 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

Raspberry Jam For Macarons

For approximately 30 macarons

Ingredients

• 300g fresh raspberries

• 1 tbsp of sugar

• 1 tbsp of fresh lemon squeezed

• 1 tbsp of Agar

Steps

1. Blend the raspberries with the lemon juice and the sugar until you get a smooth puree

2. Sift it to remove the pips of the raspberries

3. Place the raspberry puree and add the tbsp of Agar in a saucepan and bring to a boil, stirring with a wooden spoon

4. Then simmer between 5 and 10 minutes

5. Cool it down before putting it in the fridge for at least 3 hours. You should get a nice jam consistency.

Tips

• You can mix and match the raspberry jam with another filling, e.g. vanilla ganache

• You can add more or less agar depending on your preferred consistency

• If you don't have time to make the raspberry jam from scratch, you can get a fruit puree. Make sure it does not contain more than 10% added sugar and nothing else than raspberries

• Come to Mauderne's cooking classes to learn the tips and secrets about a tasteful raspberry filling

Vanilla Ganache For Macarons

For approximately 30 macarons

Ingredients

• 200g heavy cream (double cream)

• 220g white chocolate

• 2 vanilla pods

Steps

1. Grate the vanilla pods to get the beans

2. Add the bean and grated pods to the cream in a pan

3. Heat the cream and stop before boiling (80°C)

4. Add the white chocolate away from direct heat

5. Mix until you get an homogenous mixture

6. 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