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Chocolate Passion
Sweet chocolate with fresh passion fruit is a fantastic combination! You'll want to eat more of that!
app. 140°C
app. 16 min
90 pieces
Ingredients
Macaron:
2.010 gr
Macaronmix
420 gr
Water, 20-30°C
18 gr
Yellow food colouring
6 gr
Red food colouring
6 gr
Blue food colouring
6 gr
Yellow food colouring
Chocolate passionfruit ganache:
1.350 gr
Milk chocolate
690 gr
Babbi paste maracuja
180 gr
Cream
InstructionsPrintDownload PDF
Macaron:
- Make 2 different macaron batters.
- Use half the mix and half the water.
- Add the 18 grams of yellow food colouring to one batter and the 6 gram of red food colouring, 6 gram of blue food colouring and 6 gram of yellow food colouring to the other batter.
- Put the macaron mix and the food colouring in a bowl with the flat whisk.
- Add the water and mix on low speed for 1 minute and on medium speed for 8 minutes.
- Pipe circles of about 4 cm. on baking sheets. Use a 16 mm Ø nozzle for this purpose.
- Tap a few times on a hard, flat surface to remove air bubbles.
- Let the macarons rest for at least 60 minutes.
- Bake at about 140°C for about 16 minutes. (Time and temperature may vary from oven to oven.)
Chocolate passionfruit ganache:
- If desired, strain the seeds from the Babbi paste maracuja.
- Put the chocolate, cream and Babbi paste maracuja in a bowl and melt everything au bain-marie.
- Mix until homogeneous and chill.
Assembly:
- Whisk the ganache loose and fluffy with the flat whisk.
- If necessary, reheat lightly.
- Pipe a cap of ganache onto all the brown shells and seal with the yellow shells.
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