Intimate Alliance
Recipe for 25 macaroons
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
Satongo chocolate cream
| Ingredients | Preparation |
|---|---|
| 400 g confectioners custard | Heat slightly. |
| 225 g dark chocolate Callebaut Finest Selection Satongo | Melt (50°C) and add. |
| 750 g whipped cream | Fold in. |
Raspberry jam with seeds
| Ingredients | Preparation |
|---|---|
|
500 g
fresh or frozen raspberries
400 g sugar 1 vanilla pod |
Heat up in the same pan and simmer for approx. 5 minutes. |
Macaroons
| Ingredients | Preparation |
|---|---|
|
375 g
granulated sugar
80 g water |
Heat to 118°C. |
| 330 g egg whites | Whisk until stiff and delicately add the sugar. Beat until a smooth meringue. |
| QS red food colouring | Add. |
| 720 g equal parts of ground almonds and icing sugar | Add and mix in. |
| Spoon individual spoonfuls onto baking trays covered with baking paper and leave to form a crust for 20 minutes. Sprinkle with red crystal sugar. Cook for 20 minutes in a fan oven at 140°C. | |
Finishing and presentation
Top a macaroon disc with the raspberry jam, sprinkle over the seeds
and pipe on the chocolate cream. Cover with a second macaroon disc.
Leave to cool and dip half in the milk chocolate.
Decorate to taste. Here, we have used IBC transfer sheets (ref.
6270I6) and silver leaf.
