Ganache with passion fruit and milk chocolate
- 10 passion fruits (to make 250 g of juice)
- 550 g Jivara (Valrhona) chocolate or 40% cocoa milk chocolate
- 100 g Viette butter at room temperature
Prepare the ganache. Cut butter up into pieces. Chop up chocolate with a knife.
Cut each passion fruit in two, empty out contents using a small spoon and sieve to make 250 g juice. Heat up the juice to boiling.
Use a double-boiler to half-melt down the chopped-up chocolate. Pour the warm juice in three goes over the chocolate. When the mixture reaches 60ºC, slowly mix in the pieces of butter. Mix until the ganache mixture is smooth.
Turn out the mixture on to a casserole (baking) dish. Lay transparent film over and in contact with the ganache. Keep it in the refrigerator until it is creamy.
Passion macaron biscuit
- 300 g almond powder
- 300 g icing sugar
- 110 g liquefied egg whites
- 5 g yellow lemon food coloring
- ½ g (about) of red coloring (½ teaspoon)
- 300 g caster sugar
- 75 g mineral water
- 110 g liquefied egg whites
Sift together the icing sugar and almond powder. Mix coloring into the first egg-white 110 g portion. Introduce it into the preparation without mixing them together.
Boil up the water and sugar to 118ºC. As soon as the syrup is at 115ºC, simultaneously, begin to whip up the second egg-white portion.
Turn out the sugar cooked to 118ºC over the whipped whites. Whip together and leave to cool down to 50ºC before mixing it in with the icing-sugar-almond-egg-white preparation, mixing to have the pastry collapse. Use a smooth n°11 piping bag to apply the mixture.
Dressing and cooking
Make up pastry rounds about 3.5 cm dia and space them out every 2 cm on baking trays covered with greaseproof paper. Bang the pastry round on the working surface covered with a cooking cloth. Use a sieve to sprinkle a light covering of cocoa powder over the preparation. Leave the half-shells to crust up for at least 30 minutes at room temperature.
Preheat fan oven to 180ºC (th.6). Slide the half-shells into the oven. Leave to bake for 12 minutes, quickly opening the oven door twice during this time. After taking them out of the oven, slide the half-shells on to the working surface and allow them to cool.
Assembling the macaroons
Put the ganache into a smooth n°11 piping bag. Generously spread the ganache into half of the half-shells. Cover these half-shells with the other half-shells. Keep the assembled macaroons in a refrigerator for 24 hours. Take them out of the refrigerator 2 hours before serving them up.
In Paris as in Tokyo gourmets flock to Pierre Hermé’s elegant shops. Throughout the year, Pierre Hermé presents « Fetish », delicious creations inspired by his flavours-turned-cult. His Signatures (Ispahan®, Plaisirs Sucrés®, 2000 feuilles®) and his Classiques continues to delight loyal fo [...]Read more