Raspberry macaroon

Chocolate and raspberry: they're many chefs' favourite flavour pairing. Especially when presented as a light and crisp variation on the theme, like this macaron filled with a lovely intense dark chocolate ganache. The most difficult part is getting the macaron base right. Ideally, you would want it to be crisp on the outside, and tender and moist on the inside, which might require a few trial runs. But trust us: even the trials are great fun.
Level:
Medium

Macaroon

Ingredients: Macaroon

  • 300 g
    egg white
  • 375 g
    sugar

Preparation: Macaroon

Whip.

Ingredients: Macaroon

  • 750 g
    TPT (50% icing sugar, 50% powdered almonds)
  • Q.S.
    red colourant powder

Preparation: Macaroon

Add mix in well.
Spread on a baking sheet.

Leave to form a crust and bake for 15 mins at 160°C.

Crème patissière with Kumabo chocolate

Ingredients: Crème patissière with Kumabo chocolate

  • 900 g
    milk
  • 100 g
    whipping cream
  • 200 g
    sugar
  • 200 g
    egg yolks
  • 70 g
    cornflour

Preparation: Crème patissière with Kumabo chocolate

Work into a crème patissière.
Leave to cool.

Ingredients: Crème patissière with Kumabo chocolate

Preparation: Crème patissière with Kumabo chocolate

Add.

Raspberry jam

Ingredients: Raspberry jam

  • 200 g
    raspberry pulp
  • 200 g
    sugar
  • 60 g
    glucose

Preparation: Raspberry jam

Bring to the boil.

Ingredients: Raspberry jam

  • 15 g
    sugar
  • 1 g
    pectin

Preparation: Raspberry jam

Add.

Cook for 3 mins.