Macaron au chocolat et caramel

MACARON AU CHOCOLAT ET CARAMEL

Salam bertemu kembali sume!! :-)

Tak nak ckp byk, skrg ni kita nak cuba publish n3 wordless gituuu hihihi.. boleh tak? Tak nak komplen itu ini sya sudah penat :D

Lagi satu variasi recipe dr PIERRE HERMES, tapi syg buku dia dah habis masa cek kat bookstore :-( nak beli online boleh tp kena consider dulu.. Resepi copy dr DAILYDELICIOUS, i enjoy reading her blog lately sbb tu jadi malas sikit beberapa hari ni wakakaka... Ok ladies!! got to go!!! :D Utuk step by step leh klik jer kat link dailydelicous tuu, kita dah jatuh cinta dgn blog dia n photography kat blog tu jugak :D

Terima kasih yg dtg berkunjung, kunjung balas bila free nanti insyaAllah! tenkiuuuuu!!!

Adaptation from: Macaron by Pierre Hermé

Macaron au chocolat et caramel
Makes 30
Source: DAILYDELICIOUS by Pook

For the macaron base
68 g	almond powder
68 g	icing sugar
25 g	egg whites
27g	Chocolate 78% cocoa mass
For Italian Meringue
75 g	caster sugar
17 g	water
25 g	egg whites
Caramel filling
70g	sugar
30g	whipping cream
50g	salted butter

Preheat the oven to 170°C.

Satisfied!!

Mix the macaron base:

Melt the chocolate.
Sift together almond powder and icing sugar into a bowl, put the color, melted chocolate and egg white into the bowl. Use a pastry scrap or spatula to bring everything together. Set aside.

Make the Italian meringue:

In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 114°C, start whisking the egg whites.

The syrup is ready when it reaches 120°C; pour it over the egg whites and continue whisking until cold.

Make the macaron:

Mix together the base and Italian meringue.

The mixture should be softer and very glossy, a little stiffer then cake batter..

Spoon mixture into a piping bag fitted with a 5mm nozzle. Pipe or spoon mixture into 2.5cm rounds onto baking paper-lined (or Silpat) oven trays. When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter).

Bake for 10 minutes (can be longer, depend on your oven). Remove from oven and cool on trays. Slide a knife under each macaron to release.

Make the caramel filling:

Put the sugar in a heavy saucepan, place the pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. While the caramel is still very pale add cream to the caramel at arm’s length, averting your face—the caramel will boil up and may splatter out of the pan.

Add the butter, and stir slowly until smooth.
Spoon the filling into a piping bag fitted with a 5mm nozzle. Pipe the filling into the macoronsSandwich macarons together.Refrigerate for at least 1 hour for filling to firm.

lepas picitkan filling belum firm lagi, baru masukkan dlm fridge :-) sgt sedappppppp!