The Macaron Cake Base
Ingredients |
Amounts |
Ingredients |
Amounts |
Almond flour |
8.5 ounces |
Espresso Powder |
1 1/2 tablespoon |
Confectioner's sugar |
12.25 ounces |
Egg whites |
6 |
All purpose flour |
1.76 ounces |
Granulated sugar |
1/2 cup |
Instructions
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1. Line three baking sheets with parchment paper. Trace three 6-inch circles on parchment paper, and line on baking sheets. You can use up to three baking sheets.
2. Prepare a large pastry bag tipped with a 1/4" round tip; set aside. 3. Place the almond flour, all-purpose flour, espresso powder and confectioner's sugar into a food processor. Pulse for about 20 seconds, then sift the dry ingredients into an extra-large mixing bowl using a fine mesh sifter. 4. In mixing bowl, whisk together the egg whites and sugar until stiff peaks form. 5. Fold the dry ingredients into the meringue in 3'rds using a large spatula, pressing the batter against the side of the bowl. This is called macaronage. Keep folding until the batter reaches ribbon stage when the batter ribbons off the spatula smoothly and settles back down on itself within 10 seconds. |
6. Transfer the batter into prepare pastry bag. Starting from the center of traced circle, pipe the batter onto prepared parchment paper, forming a large, flat disk. If any batter remains, pipe 1-inch macaron disks onto a parchment lined baking sheet.
7. Tap the baking pan against your work surface to release any trapped air bubbles. Rest the macarons to set for at least 1 hour, allowing a thin shell to form on the outside. 8. Preheat oven to 320F and prepare the coffee custard and salted caramel frosting. 9. Once macarons are rested, bake one sheet at a time in the preheated for 18 to 20 minutes. 10. Remove the macarons from the oven and allow them to cool on the parchment paper. Once cooled, gently turn the large macaron upside down and peel away the parchment paper gently. 11. For the smaller sized macarons, fill them with the salted caramel frosting. Set aside for garnishing. |
What's Next Prepare the vanilla custard according to the instructions. Prepare the salted caramel frosting according to instructions. |
Cafe' Au Lait Mousseline Cream
The Creme Pasisserie
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For the Mousseline
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Instructions
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1. In a saucepan add 1 1/2 cups of the milk and half of the sugar.
2. Dissolve the espresso powder with the remaining milk. Whisk the eggs with the corn starch, the espresso milk and sugar. Set aside. 3, In saucepan, bring milk/sugar mixture, and vanilla bean to a simmer. If using vanilla extract, don't add until Step 7. 4. Once milk begins to come to a simmer, remove from the heat. Using a ladle, slowly temper the milk mixture into the egg, sugar slurry, whisking rapidly at the same time. |
5. Once tempered, pour egg mixture back into the saucepan.
6. Cook over medium heat, stirring constantly, until the mixture comes to a 2nd boil, and thickens. About 1 minute. 7. Remove vanilla bean pod, stir in butter and continue to stir until butter is completely incorporated. If using vanilla extract, you may add it at this time. 8. Pour the custard into a bowl, or a half sheet pan and cover it with plastic wrap making sure a layer of the plastic lays on the cream. 9. Refrigerate the custard until completely cooled. |
Making the Moussiline1. First beat the softened butter on high speed for 2 to 3 minutes until the butter is light and fluffy. 2. Begin adding the cooled custard, a 1/2 cup at a time, and whisk on medium speed after each addition. 3. After adding the last of the custard, whisk for just 30 seconds. If desired, add an additional 1 cup confectioner's sugar to sweeten the frosting. |
The Caramel Buttercream
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INSTRUCTIONS
1. Place softened, unsalted butter into mixing bowl. Whisk on high speed for about 5 minutes, until butter is light and fluffy. Scrape down sides of mixing bowl often to get all the butter mixed well.
2. Add the dulce de leche, vanilla and salt. Mix well. 3. Begin adding the confectioner's sugar 1 cup at a time, scraping down sides of mixing bowl often After adding all sugar, whisk on high speed for 2 to 3 minutes until fluffy. |
The Assembly
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