Macarons Plénitude
Un tempo scrivevo le mie ricette su di un quaderno a fiori,oggi sul PC,ma sempre before closing the page and put the pen, I open the window and fly away I hope they can reach someone's home. Today with the internet this is even easier to fly and it is making the recipes that I met my sweet Pinella.
I like to think that in the midst of the sea that divides us is one of my Bavarian met with his crust and helps the sea breeze and the waves have created a new dolce.Un know that sweet little sugar, Madagascar vanilla of course, soft inside and crunchy on the outside just as we do.
who attended the forum and blogs kitchen and loves making sweets, you certainly know
Pinella, his generosity, his skill and his ability to create emotions with stories to accompany his sweets. But for me
Pinella is also a travel companion.
A journey that has knowledge of pastry, learning techniques, a journey full of colors, scents, spices, mixes and masters to learn from many in Italy, France, in the world, because when it comes to sweets There are no boundaries and no language that can stop us.
many trials, some spatascio sensational, a lot of satisfaction and the desire to continue to enjoy our lunch break in phone calls, packages full of prints, books and lemons, racing to the airport to fill bags with colored powders!
and usually when you read long journeys, describing with light luggage inside the bare minimum, so those "spiritual" you get rid of the superstructure to reach the desired destination.
In "our" journey not work! :-))
In recent years we have bought mountains of books, prints, plates, bichierini, spouts, etc., so that she has built a cabinet to hold them on purpose and I have a book propped up to prevent the collapse!
Kg and the accumulation of women in strategic locations, we want to talk about? no better fly on this aspect!
You already knew that and I decided Pinella to participate in the contest of the blog "food grade"
Add a blogger at the table and the opportunity we have chosen a theme than a recipe to play in which each of us has his own interpretation.
Macaron Plénitude on tray chocofil
Everything is born of a phone call telling me that the Pin Mercotte and French are passed out for a recently published book, the Encyclopédie du chocolat, and we 's We immediately bought.
The book comes before me, I see a raised section above the macarons with chocolate e me ne innamoro:
Chiamo Pinella e le dico che il libro va oltre lo "sbelio" e che non le voglio rovinare la sorpresa ma c'è "una cosa" sui macarons da non perdere.
Il giorno dopo mi chiama e mi dice l'alzatina a pagina 64 si deve assolutamente fare!!
e noi l'abbiamo fatta!
Dentro ci sono i nostri pasticceri preferiti Felder,Hermè,Bau,Santin,
i nostri adorati macarons,che racchiudono lo spirito con cui bisogna approcciarsi verso il mondo con umiltà e tenacia e
tutto il divertimento che ci abbiamo messo a realizzare questi macarons con alzatina!
Qui potete vedere la versione della Pinella.
Macarons façon Plénitude (by Christophe Felder-Pierre Hermé)
For the macarons: 185g ground almonds 200g icing sugar 150g egg whites
older than 2 days at room temperature 200g
caster sugar 50ml water 15g
dicacao bitter powder
Warm almond flour in the oven for 10 minutes at a temperature of 150 ° C. Let cool and combine it with powdered sugar. Pour the TPT (tant pour tant = equal weight of sugar and flour and dried fruit) on several occasions with the cocoa in a blender and operate at maximum speed for 5 seconds.
Sift the powder through the use a fine-mesh stainless steel sieve and discard the coarse grains.
Pour the granulated sugar in a saucepan and pour in the water. Far reach a temperature of 118 ° C. In the meantime, mount slightly (only foam) 75 grams of egg whites and when the syrup has reached 114 ° C, decrease the speed of the unit and pour in the bowl on the wall of boiling syrup. Continue processing until the meringue becomes warm.
Pour the remaining egg whites 75 g of the TPT and mix well to obtain a homogeneous mass and compact. Sacrificing
adding two tablespoons of meringue mixture and stir without special precautions. This is to make the mixture more fluid and not to remove too much at the time the remaining meringue.
Add the remaining meringue and mix gently on top to bottom. At this point, proceed with the macarronage: that is, work the dough with a spatula to spatula from front to back looking good collecting the compound from the walls. The process should stop when the dough raised with the spatula, the bowl will fall through the formation of a "ribbon" heavy falls with some difficulty.
Coat of silicone paper trays for biscuits. Place trays in the corners of a bit of dough so it adheres perfectly to the paper and get regularly shaped. Pour the mixture into a pastry bag with plain tip (from 8-10) and deposit the paste buttons spacers as the macaron tends to get a little bit flat.
Sprinkle with half of the shells of cocoa. Far
do croutage (drying) of about 30 minutes.
Preheat oven to 145 ° C by checking the temperature with a thermometer and bake the pan for about 15 minutes.
Remove the pan, remove foil and place in the macarons on a shelf to cool completely.
Remove the cookies with the index and cause a small sinking so that the optimal deposition of the filling.
For the chocolate ganache and caramel 260 g (800) Chocolate fondente al 50-56%
100 g ( 320) di cioccolato al latte
100 g ( 320) di zucchero semolato
20 g ( 60 ) di burro morbido semi-salato*
250 g ( 600) di panna liquida fresca
Far fondere al MO i due tipi di cioccolato a bassa potenza ( 350W) e rimescolando ogni 30 secondi per controllare la fusione. Montare la panna fino ad averla semi-montata. Nel frattempo, procedere per un normale caramello a secco controllando che il caramello si presenti di un bel biondo dorato. Decuocere il caramello con il burro e la panna cercando di ottenere una salsa fluida ed omogenea. Versare la metà del caramello sul cioccolato mescolando bene partendo dal centro e allargando il movimento fino a raggiungere i bordi della ciotola. Ripetere this for 2 more times. Keep the ganache cool.
* You should have semi-salted butter, add the sauce a little Maldon salt crystals.
For the dark chocolate salt 100 g dark chocolate 72%
2 g of Maldon salt
MO Melt the chocolate. Putting salt on a sheet of wax paper and crush with the help of a rolling pin. Add salt to chocolate. Spread the chocolate on an acetate sheet, cover with a second sheet and place a weight on top so that the chocolate is not deformed during cooling. Allow to cool for about 1 hour then cut the chocolate into small pieces that will be stored in a container airtight.
Preparing macarons macarons Place the pot on a tray. ** Place the ganache in a pastry bag with nozzle and shoot out a bunch of smooth ganache on half of the shells. Place on top of a piece of chocolate with salt and cover with shells dusted with cocoa.
** If the ganache had consolidated too, you can easily make it soft with a fast switch in MO.
For the chocolate decoration "Coupe chocofil" Place a bowl in the freezer in stainless steel thin-walled.
Fill a pastry bag with the tempered chocolate and form on a sheet of acetate, 3 discs different sizes. Place the bowl on a separate sheet of acetate and begin to lay the wires of chocolate making a move from right to left, rather quickly, so as to form a band of wire chocolate. Pour a small mound of chocolate in the center of the bowl to allow, then, the accession of the three discs. Place the bowl in the freezer for at least an hour. At the time, remove the bowl and pull out the wires at once, taking the bowl with both hands and force by a movement towards the inside. Carefully paste with the 3 discs of melted chocolate on each other and placing them then let them join the band.
Presentation Place the bowl on a platter. True to the macarons taste and serve.
