For all ganaches, when done; let set and crystallise in a piping bag or in a bowl with clingfilm on top before using and piping.
PISTACHIO
Cream un-whipped 125g
Invert sugar 10g
Pistachio paste 23g
White chocolate 200g
Bring to boil cream, invert sugar and pistachio paste. Pour over white chocolate in 3 steps. Blend carefully with hand blender.
RASPBERRY
Raspberry puree 125g
Invert sugar 10g
White chocolate 200g
Butter 30g
Bring purée and invert to a boil. Pour over chocolate. Add butter piece by piece.
LEMON
Cream un-whipped 65g
Lemon zest 0.5g
Invert 5g
White chocolate 150g
Lemon juice 35g (pass through fine sieve)
Butter 12.g
Bring to boil cream, invert sugar and lemon zest. Pour over white chocolate in 3 steps. Add lemon juice and butter. Blend carefully with hand blender.
CHOCOLATE
Cream un-whipped 200g
Dark chocolate 52% 180g
10g glucose
Butter 70g
Bring cream to boil and pour over chopped chocolate and glucose in 3 steps. Blend carefully with hand blender while adding cubes of butter.
CHOCO MACARON SHELL
Icing sugar 130g
Almond powder white 150g
Cacao powder 20g
Egg whites #1 55g
Red food colouring 2.2g
Sugar 150g
Water 38g
Egg white #2 55g
WÉgg white powder 1g
METHOD: See previous recipe of macaron au cassis!
Good luck!
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