Intimate Alliance Recipe for 25 macaroons (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
Satongo chocolate cream
|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
fresh or frozen raspberries
400 g sugar
1 vanilla pod
Heat up in the same pan and simmer for approx. 5 minutes.
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.