Macarons au chocolat

adr_7085_published1Macarons and its callipygian forms are worldwide famous. Two little almonds meringue shells crusty from the outisde soft in the inside and brought together with a melting ganache….delicious…

As I might have already mentioned I love to bake, and macarons almost became an obsession for me. It took me about two months to get the perfect shells (I directly did them with the meringue italienne (that means you do a syrup with your sugar, so you boil it before pouring it on the beaten eggwhites).

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Here some little preliminary tips for the macarons with cacao shells!!!:

  • dry the almonds powder (put it outside one or two days before or in the oven)
  • take out the eggwhites from the fridge couple of hours before. The best thing is all the material at the same temperature
  • Use old eggwhites (even one week old is fine!) for the hypochondriac, OCD, detergent addictive… and any other syndrom like that IT IS FIIIIIIIIIIINEE!!!!!!!!!!, everything is cooked twice if you do the meringue italienne: first because you pour boiling sugar (between 110 to 120°C) on the eggwhites and then in the oven for 10 minutes at 150°C!! Of course don’t go leak the spoon in between.

Preparation of the  macarons shells (adapted from « les macarons de Christophe » leçon de patisserie n°6 Christophe Felder) :

English table:

Ingredients for the macarons shells (around 30-40 macarons):

  • 185 g dried almonds powder
  • 185 g confectioners’ sugar (or ice sugar)
  • 200 g sugar in powder
  • 30 g cacao in powder (without sugar!)
  • 2 * 75 g eggwhites
  • 50 ml water
  1. Put the almonds, confectioners’ sugar and cacao together in the blender and mix. This « pasta » is called the tant pour tant (TPT) because there is as much as sugar as alomds powder. Reserve in a bowl.
  2. In a pot pour 160 g of sugar in powder, add the water but do not mix. Bring to temperature 115°C.
  3. Meanwhile beat the eggwhites (75 g) with the remained sugar until stiff (the mix should be consistant but not too much, just avoid the beaten eggwhites form a beak)
  4. Still beating the eggwhite, pour the boiling sugar. Mix until the temperature reach down 40°C (or no temperature sensation on your finger). This all process (2 to 4) is the so called meringue italienne.
  5. At that moment add the remained eggwhites (the one not beaten) to the TPT. Mix gently. Add a third of the meringue to make it more supple. Mix gently and add the rest of the meringue. Mix softly. The final TPT should be quite soft but not liquid (literally it has do a ribbon)!! a tip from tartelette : Test a small amount of pasta on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
  6. Fill a pastry bag with a piping nozzle of size 6 or 8 (diameter in mm). Pip small rounds onto parchment paper. Space the shells (coques) by 2 cm at least (as seen in the following picture). Let them sit out at least 15-20 mns
  7. Meanwhile warm up the oven at 150°C.
  8. After 15-20 mns, put the macarons in the oven for 12-15 mns, depending of the size (1 parchement paper at a time or the shells break). Let cool before removing.

Chocolate ganache

  • 250 g of black chocolate
  • 40 g of salted butter
  • 200 ml of fresh liquid cream
  1. Melt the chocolate in a bain marie
  2. Boil the cream and incorporate it to the chocolate
  3. Incorporate the butter to the previous mix
  4. Fill a pastry bag with the ganache
  5. When it is cold and consistant pipe the ganache on the center of the shell and top with another one (if you don’t put enough ganache the shells will dry!)
  6. Keep the macarons in the fridge for a couple of hours

Recommandation: do a preliminary test by putting only 5-6 shells in the oven. If you have trouble removing the shells after the cooking then let themc ook a little more. If they are cracked decrease the oven’s temperature.

Also if you want to avoid to do the macaron shells with the meringue italienne, more difficult, go see the blog of tartelette, she explains pretty well how to do macarons shells with simple meringue.

macarons shells

A la table française

ingrédients pour les macarons au cacao (30 à 40 macarons)

  • 185 g de poudre d’amandes sèche
  • 185 g de sucre glace
  • 30 g de cacao amer
  • 200 g de sucre en poudre
  • 2*75 g de blancs d’oeufs
  • 50 ml d’eau
  1. Préparer le tant pour tant (TPT): dans le bol d’un mixeur verser le sucre glace, la poudre d’amandes et le cacao. Mixer à vitesse maximale. Réserver
  2. Dans une casserole verser 160g de sucre et 50 ml d’eau. Ne pas mélanger! Porter à 115°C (de grosses bulles de sucre se forment unifornement dans la casserole)
  3. Pendant ce temps, battre 75 g de blancs d’oeufs en neige en incorporant en 3 fois les 40 g de sucre restant. Ne pas battre les oeufs jusqu’au stade bec d’oiseau (ils sont alors trop fermes)
  4. Ajouter alors le sucre cuit sur les blancs montés tout en continuant de battre. Battre jusqu’à ce que le mélange refroidisse (vers 40°C soit aucune sensation de température sur le doigt)
  5. Incorporer les 75 g de blancs restant au TPT. Puis incorporer 1/3 de la meringue au TPT pourla détendre. Incorporer le reste et mélanger doucement (du milieu vers les bords) jusqu’à ce que le mélange fasse ruban (*).
  6. Remplisser une poche munie d’une douille de 8 mm de ce mélange
  7. Déposer des disques de pate espacés de 2 à 3cm sur du papier sulfurisé
  8. Préchauffer votre four à 150°C et laisser crouter (sécher) les coques pendant 15-20 mns minimum
  9. Enfourner une plaque à la fois pendant 12-15 mns
  10. Laisser sécher avant de les décoller

(*) Un conseil de chez tartelette déposer un petit peu de pate sur une assiette, si elle forme un bec c’est qu’elle n’est pas assez macaroner, donc redonner quelques coups de spatule à celle çi

Pour ne pas perdre une plaque de coques lors de la cuisson faire un test préliminaire en cuisant seulement 5-6 coques. Si elles craquent baisser la température du four.Si elles ne se décollent pas prolonger la cuisson.

Ganache au chocolat

  • 250 g de chocolat noir
  • 200 ml de crème fraiche liquide
  • 40 g de beurre demi sel
  1. Fondre le chocolat au bain marie
  2. Porter la crème à ébullition et l’incorporer au chocolat
  3. Incorporer le beurre au précédent mélange
  4. Verser dans une poche à douille (douille de 6) et laisser refroidir
  5. Remplir les coques de ganache quand elle est devenue consistante (déposer au centre des coques de la ganache) et recouvrir d’une autre coque (Il est important que la ganache arrive aux bords des coques sinon le macaron sèche)

La tavola italiana

Ingredienti per i macaron (da 30 a 40 macaron)

  • 185 g  farina di mandorle secca
  • 185 g zucchero a velo
  • 30 g cacao amaro
  • 200 g zucchero
  • 2*75 g albume d’uovo
  • 50 ml acqua
  1. Nel frullatore mettere insieme lo zucchero a velo, il cacao e la farina di mandorle. Mischiare a velocità massima.
  2. In una pentola mettere 160g di zucchero con l’acqua senza mescolare. Portare a  circa 115°C.
  3. Nel frattempo, cominciare a montare 75 g di albume a neve aggiugendo in 3 volte gli ultimi 40 g di zucchero
  4. Sempre montando, versare lo zucchero fuso sugli albumi a neve e continuare a montare finche la temperatura sia di circa 40°C (nessuna sensazione di temperatura sul dito)
  5. Incorporare gli ultimi 75 g di albumi al composto cacao+zucchero+mandorle.
  6. Aggiungere 1/3 della meringa per ammorbidire l’impasto. Poi unire il tutto. Mescolare (del centro verso i bordi) finché l’impasto sia abbastanza fluido senza essere troppo liquido (*)
  7. Versare l’impasto in un sac à poche con una tasca per pasticceria di 8 mm.
  8. Sulla carta forno fare dei dischi di impasto spaziati tra di loro di 2-3 cm.
  9. Accendere il forno a 150°C
  10. Dopo 15-20 minuti mettere una alla volta le piastre del forno con i macaron a cuocere per 12-15 minuti.
  11. Lasciare raffredare prima di levarli della carta al forno.

(*) Mettere un po’ di pasta su una piatta, se forma una punta (e.g. la surfacia non è liscia) mescolare ancora un po’ la pasta

Fare cuocere la prima volta solo 5-6 macaron alla volta. Se è difficile levarli continuare un paio di minuti la cottura. Se sono rotti sulla surfacia abbassare la temperatura del forno.

Ganache al cioccolato

  • 250 g  cioccolato nero
  • 200 ml panna liquida
  • 40 g burro salato
  1. Sciogliere il ciccolato a bagnomaria
  2. Mettere la panna a bollire ed unirla al cioccolato
  3. Aggiungere il burro
  4. Versare in un sac à poche (tasca per pasticceria da 6 mm) e lasciare raffreddare
  5. Quando è abbastanza consistente riempire i dischi con la ganache e ricoprire con un altro disco. E importante che la ganache arriva sui bordi del disco altrimenti i dischi rischiano anche di seccare.
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