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From Dusk till Dawn

This recipe is from the book ‘Patisserie.’ by Master Pastry Chef Hidde de Brabander.

Ingredients

400gCallebaut milk chocolate Arriba 39%
75gtequila
25gInvert sugar
20gpuffed corn
350gWhipped cream

300gFlaked almonds
300gPowdered sugar
110gEgg white
4gyellow food coloring

110gEgg white
300gSugar
75gWater

Preparation

  1. Heat the cream to 50°C.
  2. Let the popped corn infuse in the warm cream for 60 minutes.
  3. Strain the corn from the cream and weigh out 350 grams. Stir in the invert sugar and bring to a boil.
  4. Pour the hot cream mixture over the chocolate and stir until melted and well combined. Finally, stir in the tequila and let the ganache rest for 18 hours.

  1. Process the sliced almonds in the food processor with the chopping blade until a coarse powder forms.
  2. Add the powdered sugar in three stages.
  3. Mix the coloring thoroughly into the egg white and then fold this egg white mixture into the almond-sugar mixture. Set aside.

  1. Place the egg whites in the bowl of the stand mixer.
  2. Heat the sugar with the water in a pan over medium heat to 118°C. Set the mixer to the highest speed when the sugar syrup reaches a temperature of 115°C. When the syrup reaches 118°C, remove from the heat, set the mixer to half speed, and pour the syrup into the egg whites. Let the machine run until the mixture reaches a temperature of 50°C.
  3. First fold a third, then two thirds of the egg white base into the almond base and place in a piping bag.
  4. Pipe rounds of batter about 3 centimeters in diameter onto baking trays lined with parchment paper.
  5. Let stand for 30 minutes.
  6. Bake the macarons for about 25 minutes in an oven preheated to 115°C. Open the oven door for a few seconds halfway through baking to allow moisture to escape.
  7. Pipe a layer of filling onto one macaron half and press a second half on top.