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My Imagination
Publisher’s Note:
David Ramirez is the executive
pastry Chef at the Rosen Shingle Creek in Orlando
and Captain of the 2009 Team USA that competed
in the Coupe du Monde de la Patisserie.
14 Pastry & Baking
North America
by
Macarons
Traditional andWith a Swirl
1. Bring heavy cream and trimoline to boil. Pour over
white chocolate and Amoretti Strawberry Swirl. Let
stand 1-2 minutes.
2. Emulsify mixture until all ingredients are properly
blended. After mixture is properly emulsified, add
butter when mixture has cooled down to 96
°
F.
3. Emulsify butter into mixture and let stand until
mixture is completely cooled.
Recommendation:
Make this filling a day before and
leave at room temperature. If time does not permit
refrigerate and use mixture when it has cooled down.
Caution – If the mixture is too cold it will be difficult
to pipe onto the macaron.
Anyone who has tried the beloved French macaron knows these little
treats are set to become the next big thing. From personal experience, I
can tell you our guests at Shingle Creek go crazy for these “hamburger
cookies” because of the endless combinations and creative possibilities
associated with the delicate, eggshell-like cookie and complementary
filling.
In this article, I present a traditional French macaron along with a not
so traditional take that adds a punch of flavor and visual enhancement.
Ganache Filling
200g heavy cream
30g trimoline
300g white chocolate
30g Amoretti
Strawberry Swirl
30g room temperature
unsalted butter
1.
2.
3.