Monday, 26 March 2012

Pierre Herme Mint macarons

My 2nd Attemp is Duo Mint Chocolate Macaron
This Mint chocolate macaron recipe is basically the same with rose only I change it to mint green colour gel (normally I bought the wilton gel food colouring because is much more nicer and brighter, only a 1/4 tsp already make the batter nice and radiant) and don't forget to dust it slightly with cocoa powder. ( I do it after piping all the macaron batter to the baking paper). Then as usual you have to wait to dry up the macaron in room temperature at about almost 45 minute to 1 hours in order to get nice and glossy shine at the surface of the macaron. While you wait the mixture to dry up, you can now start to do the Chocolate Ganache for the filling. I normally start with white because I'm short off whisk at lazy to clean up the whisk, I reuse the whisk for dark chocolate ganache. Safe my time!!!! are the recipe for the ganache.

Whipped White Chocolate and Mint Ganache

8 Ounces / 226g white chocolate
1/2 Cup / 120ml heavy cream
1 tsp peppermint extract
1. Place the chopped up chocolate into a medium bowl, set aside. Bring the cream just to a boil then pour over the chocolate. Stirring from the centre outwards mix until you have a smooth ganache. It will be much thinner than usual but thats how you want it.
2. Chill the ganache in the fridge until chilled then whisk until thickened and is in a pipeable consistency.
Bittersweet Chocolate Ganache
8 ounces / 230g bittersweet chocolate, finely chopped
1 cup / 250g heavy cream
4 tblsp / 60g unsalted butter, room temperature
1. Place the chocolate in a medium bowl, set aside. Bring the cram to a full boil in a heavy bottomed saucepan. Whilst the cream is coming to a boil beat the butter with a rubber spatula untilvery soft and creamy, set aside.
2. Once the cream reaches a boil take off the heat and gently stir into the chocolate using a spatula. Continue to stir, gently so as not to incorporate any air, until the chocolate is completely melted and smooth. Let the ganache cool for a minute or two.
3. Add half the butter and stir with a spatula until smooth, repeat with the rest of the butter. Once fully incorporated the ganache will be smooth and glossy. Let the ganache cool on the counter until thickened and pipeable.

No comments:

Post a Comment