Lait Collection Vanuatu - Olive macaron
PatisFrance Patis’Macaron 1000 g
Hot Water (45°C-55°C) 200 g
Colouring Agents (olive/red) Q.S.
Belcolade Lait Collection Vanuatu 44 280 g
Milk 160 g
Olive Oil (Extra Virgin Oil) 190 g
Fresh Basil 16 g
Black Pepper Q.S.
Olive Macaron:
Mix the Patis’Macaron, hot water and coloring agents, using a flat beater for 4 minutes on medium speed. Prepare each dough individually. Pipe the olive colored macaron paste onto a Silpat or baking paper. Pipe immediately a bit of the red colored dough on the edge of the olive colored macaron. Bake in a deck oven at 150°C for +/- 20 minutes or in a convection oven at 130°C for 20 - 30 minutes. Always bake on a double tray. Dampers open.
Ganache Vanuatu Olive Oil:
Boil the milk with the sliced fresh basil and pour onto the chocolate. Mix with a hand mixer. When the ganache reaches a temperature of 35-40°C, carefully add the Olive oil. Add the Black pepper and mix again with a hand mixer to obtain a homogeneous and smooth filling. Let it set in the fridge at 5°C.
Final Assembly:
Pipe the Vanuatu Ganache onto one of the olive macarons and close with another one. It’s advised to place the macarons one day in the fridge before serving.
Mix the Patis’Macaron, hot water and coloring agents, using a flat beater for 4 minutes on medium speed. Prepare each dough individually. Pipe the olive colored macaron paste onto a Silpat or baking paper. Pipe immediately a bit of the red colored dough on the edge of the olive colored macaron. Bake in a deck oven at 150°C for +/- 20 minutes or in a convection oven at 130°C for 20 - 30 minutes. Always bake on a double tray. Dampers open.
Ganache Vanuatu Olive Oil:
Boil the milk with the sliced fresh basil and pour onto the chocolate. Mix with a hand mixer. When the ganache reaches a temperature of 35-40°C, carefully add the Olive oil. Add the Black pepper and mix again with a hand mixer to obtain a homogeneous and smooth filling. Let it set in the fridge at 5°C.
Final Assembly:
Pipe the Vanuatu Ganache onto one of the olive macarons and close with another one. It’s advised to place the macarons one day in the fridge before serving.