Tag Archives: jelly

Cassis, chestnut and Valrhona Satilia Lactée ganache macarons


DSC_7272

Unlike the more premium Gran Cru line, the Valrhona Satilia range of chocolate is made from a blend of cocoa beans from different regions. Nonetheless, it is as delicious as ever: strong chocolate flavour with 35% cocoa, slightly sweet and a little biscuity. Kinder to the wallet so why not!

Here I’ve paired it with blackcurrants and chestnut, to simulate a Mont Blanc-esque flavour.

Macarons shell ingredients
(makes about 40 macarons)

  • 150 g icing sugar
  • 150 g almond meal
  • 110 g egg whites, split into 2 bowls of 55g each
  • 150 g caster sugar
  • 38 ml water
  • 1 g meringue powder
  • daffodil yellow gel colouring

Follow my basic recipe to make the shells.

Ingredients:

  • 120g Valrhona Satilia Lactée fèves
  • 80ml pure (heavy) cream
  • 3-4 tsp Cassis paste or blackcurrant jelly
  • a few whole cooked chestnut, broken into pieces

DSC_7275

Instructions:
Break up chocolate into small chunks. Bring cream up to a boil in a pan, and pour over the chocolate. Let it sit for a minute before stirring. Let it cool and thicken in the fridge.

Spread cassis paste on half of your shells. Add two pieces of broken up chestnut and pipe a teaspoon of ganache on top. Top with the remaining half of your shells.
DSC_7270

The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells. These freeze well (up to 3 months).

DSC_7260

Here’s my cone of macarons!

Black Forrest Macarons with freeze-dried plum powder


DSC_4841

I wanted to introduce a secondary crunchy element to my macarons and was toying with the idea when I came across some Cadbury Berry Forrest chocolate. It had jelly and biscuit pieces in the block – perfect!

As mentioned in an earlier post I love adding freeze dried powders to macarons. I added plum powder to these for a change.

Macarons shell ingredients
150 g icing sugar
150 g almond meal
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder
a few drops of violet gel colouring

Follow my basic recipe to make the shells.

I paired these with a Cadbury Berry Forrest chocolate ganache.

DSC_4839

Filling Ingredients:
150g Cadbury Berry Forrest chocolate
120ml full cream

Instructions:
Break up chocolate into small chunks. Bring cream up to a boil in a pan, and pour over the chocolate. Let it sit for a minute before stirring. Let it cool and thicken in the fridge. Spread or pipe a teaspoon of ganache on half of your shells and top them with the remaining half of your shells.

Dust with freeze dried plum powder.

The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells. These freeze well (up to 3 months).

DSC_4843
Look at my little stylist!