Strongest Bow In The World

Les meilleurs macarons de Christophe Felder

Despite being a beautiful sunny day I decided not to quit. I'm at home.

I really want to enjoy this new chest of drawers with glazed ceramic knobs that I have stored in your kitchen. I have already for days now, but for one reason or another the only thing I could do was only sedem the edge of the table ...... I seem to hear my father as a child and also warned me that this great habit to lean and sit on the table where the food was just me I had to take off. .... and watch it with a kind of emotional punch in the chest.

I desired and wanted for months. And now that I have, I can not find something on the mixing time.

But perhaps it is all really written. It took my sister's birthday to do so. It took my favorite pastry. It ends up that I'm glad I waited. Because I am convinced that all the affection that you feel in the kneader is transferred to the gold-veined marble shelf. And it is released slowly during the day to come for the sweet stuff in my head and heart.

course a donut so great is not never seen .....

Ah, yes. Of course, the size varies widely .....

Ma .. maybe I can find time for a couple of macarons ..... I still stay in the kitchen, so now the sky has also made threatening and bruised and puffy clouds of water I suggest to be there , the heat, so that the sun is tired and is sleeping somewhere.

I take this flight and see the call to redo the recipe for the macarons Felder, façon meringue italienne ... he would say.

In fact it is a very good recipe.

Many say to me: M to which recipe you prefer? Santin or Felder?

Belle and top both. You can start with Felder because more "safe" ... you do not run the risk of crossing the line macarronage and make the dough too much liquid. You can continue Santin, by which time the exact processing, macarronage time, the consistency of the dough are finally entered into our cells and from there they will not go away anymore mica.

I rewrote the recipe with everything I do.

Courage! Try it ... do not be intimidated .......

What, then, the satisfaction of seeing two half-closed eyes turned to the gray sky as the sun shining there was not there to remove the no.

The macarons Christophe Felder

200g almond flour

200g icing sugar 150g egg whites

old 2 days at room temperature

200g caster sugar 50ml water

Warm almond flour in the oven for 10 minutes at a temperature of 150 ° C. Let cool and combine it with powdered sugar. Pour TPT (tant pour tant = equal weight of sugar and flour and dried fruit) in various stages in a blender and operate at maximum speed for 5 seconds.

Sift the powder through the use of a steel-mesh sieve to remove fine and coarse grains.

Pour the granulated sugar in a saucepan and pour in the water. Far reach a temperature of 118 ° C. In the meantime, mount slightly (only foam) 75 grams of egg whites and when the syrup has reached 114 ° C, decrease the speed of the unit and pour in the wall hot bowl of syrup. Continue processing until the meringue diventa tiepida. A questo punto, mediante adatti coloranti alimentari in pasta, colorare la meringa del colore desiderato.

Versare i 75 g di albumi rimasti sul TPT e amalgamare bene in modo da ottenere una massa omogenea e compatta.

Sacrificare due cucchiaiate di meringa aggiungendole all'impasto e amalgamare senza particolari precauzioni. Ciò serve a rendere l'impasto più fluido e a non smontare troppo la restante meringa al momento dell'inserimento.

Aggiungere la meringa restante e amalgamare on delicatezza dall'alto verso il basso. A questo punto, occorre procedere con il macarronage: cioè lavorare l'impasto con una spatola cercando di spatolare dall'avanti all'indietro raccogliendo bene il composto from the walls. The process should stop when the dough raised with the spatula, the bowl will fall through the formation of a "ribbon" heavy falls with some difficulty.

Coat of silicone paper trays for biscuits. Place trays in the corners of a bit of dough so it adheres perfectly to the paper and get regularly shaped. Pour the batter into a pastry bag with plain tip (from 8-10) and deposit the paste buttons spacers as the macaron tends to get a little bit flat. Far

do croutage (drying) of about 30 minutes.

Preheat oven to 145 ° C by checking the temperature with a thermometer to the pan and bake about 15 minutes.

Remove the pan, remove foil and place in the macarons on a shelf to cool completely.

Remove the cakes and put them together two by two with the filling of your choice.

Place the macaroons on a tray, cover with plastic wrap and place in refrigerator for 48 h. Alternatively, in the freezer until serving.

fitted with white chocolate ganache and raspberries

(from Solutions of macarons Mercotte)

100 g white chocolate

50 g di panna liquida fresca

6 g di miele d'acacia

2 cucchiai di lamponi liofilizzati

150 g di panna liquida fresca

Far fondere il cioccolato. Riscaldare molto bene la panna con il miele e versarla in più riprese sul cioccolato cercando di creare un'emulsione molto liscia e brillante. Incorporare i lamponi liofilizzati e aggiungere la panna fresca ( i 150 g). Emulsionare con l'aiuto di un mixer ad immersione e conservare in frigo per circa 12 ore. L'indomani, montare la ganache con il frullino e inserirla in una sac à poche con beccuccio liscio per fill the macarons.

mounted pistachio ganache

(from a recipe Mercotte)

100 g of white chocolate

50 g of fresh cream

6 g of acacia honey

40 grams of pistachio paste, or according to taste

150g fresh cream

Melt the chocolate. Heat very well in the cream with honey and pour it on several occasions sul cioccolato cercando di creare un'emulsione molto liscia e brillante. Incorporare la pasta pistacchio e aggiungere la panna fresca ( i 150 g) .Emulsionare con l'aiuto di un mixer ad immersione e conservare in frigo per circa 12 ore. L'indomani, montare la ganache con il frullino e inserirla in una sac à poche con beccuccio liscio per farcire i macarons.


Se si ha un rimasuglio di ganache al cioccolato e vaniglia, perchè perderlo?