Truffle macaron (tuber Melanosporum)
Inspirations :
This macaron made with black truffle is a product to take in a special, unique moment. The idea is that it is also an ephemeral product that is only served during the fresh truffle season.
The proposal is that only a certain number of units per day are put up for sale and that they are sold in a "unitary" way in an individualized special packaging.
The aim is to accentuate this sense of exclusivity and instant luxury during the tasting of this unique product.
In the design of the product we have pulverized the macaron with powdered gold and we have placed flakes of fresh truffle and smoked salt.
Recipe
Roasted hazelnut macaron dough
| ingredients | preparation |
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Mix the TPT (mix of sugar and ground hazelnuts) with the fresh egg whites, but do not beat. |
Lenôtre Passy™ chocolate and black truffle ganache
| ingredients | preparation |
|---|---|
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Heat the whipping cream to around 30°C, then incorporate the inverted sugar, salt, milk protein, and black truffle paste. |
Parmesan cream
| ingredients | preparation |
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Mix the milk, salt, and cornstarch. |
Other
Assembly
Cover the inside of the macarons with a crown of black truffle ganache |