Raspberry and chocolate macaron pastry

Although it's a great dessert for Xmas, this recipe works all year round. Depending on the way you decorate and finish this macaron, it will fit any occasion or season. What's the secret? It must be that timeless combination of dark chocolate ganache and the crisp acidity of the raspberry marmalade. Add that to a macaron that's crisp and brittle on the inside and tender on the outside, and there's your instant classic.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Satongo chocolate cream

Ingredients Preparation
  • 400g
    pastry cream

Heat slightly.

  • 225g
    Satongo

Melt (50°C) and add.

  • 750g
    whipped cream

Fold in.

Raspberry jam with seeds

Ingredients Preparation
  • 500g
    fresh raspberries
  • 400g
    sugar
  • 1pod(s)
    vanilla

Heat up in the same pan and simmer for approx. 5 minutes.

Macaroons

Ingredients Preparation
  • 375g
    granulated sugar
  • 80g
    water

Heat to 118°C.

  • 330g
    egg white

Whisk until stiff and delicately add the sugar. Beat until a smooth meringue.

  • Q.S.
    red colourant powder
 
Add.
  • 720g
    equal quantities of ground almonds and icing sugar

Add and mix in.

Spoon individual spoonfuls onto baking trays covered with baking paper and leave to form a crust for 20 minutes. Sprinkle with red crystal sugar. Cook for 20 minutes in a fan oven at 140°C.

Finishing and presentation

Top a macaroon disc with the raspberry jam, sprinkle over the seeds and pipe on the chocolate cream. Cover with a second macaroon disc. 
Leave to cool and dip half in the milk chocolate. 
Decorate to taste. Here, we have used IBC transfer sheets (ref. 6270I6) and silver leaf. 

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