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Framboise
A delicious macaron pastry with a fresh raspberry cremeux!
app. 140°C
app. 20 min
16 pieces
Ingredients
Macaron:
1.340 gr
Macaronmix
280 gr
Water, 20-30°C
6 gr
Red food colouring
Rose petals
Raspberry cremeux:
1.000 gr
Raspberry puree
300 gr
Egg yolk
300 gr
Whole egg
300 gr
Granulated sugar
20 gr
Gelatine sheets
300 gr
Soft butter
Other:
Fresh raspberries, Prestige®
InstructionsPrintDownload PDF
Macaron:
- Place the macaronmix in a bowl with the flat whisk.
- Add the water and food colouring and mix on low speed for 1 minute and on medium speed for 8 minutes.
- Pipe circles of about 7 cm on baking sheets. Use a 16 mm Ø nozzle for this purpose.
- Lightly sprinkle half of the shells with the rose petals.
- 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 20 minutes. (time and temperature may vary by oven.)
Raspberry cremeux:
- Heat the raspberry puree, egg yolk, whole egg and granulated sugar to 85°C.
- Mix in the soaked gelatine and let cool to 40°C.
- Add the soft butter and blend until smooth with the hand blender.
- Cover and refrigerate.
Assembly:
- Pipe caps of raspberry cremeux in the center of the shells without rose petals.
- Place a rim of fresh raspberries around this.
- Close with the macaron shell with rose petals.
- Finish further as desired.
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