MOF Emmanuel Ryon's recipe for Cointreau curcuma macaroons
1. CURCUMA MACAROONS MIXTURE
Ingredients
250 g almond powder
250 g icing sugar
76 g egg whites
20 g curcuma juice
260 g Italian meringue
Total weight: 856 gr
Step
Into a mixing bowl, sift the almond powder, the icing sugar and
the egg whites to make a paste. Add the curcuma juice. Then
incorporate the Italian meringue. Using a pastry bag with a tip
number 6, form curcuma macaroons on a sulfurised paper. Bake
in a convection oven to 150°C for 12 minutes.
2. COINTREAU® CURCUMA FILLING
Ingredients
20 g caster sugar
130 g glucose
300 g cream (1)
1,5 g salt
100 g cream (2)
1 vanilla pod
17 g curcuma juice
10 g cocoa butter
20 g fresh butter
17 g Cointreau® 60%
Total weight: 615,5 g
Step
Infuse the vanilla pod in the cream. In a saucepan, heat the
caster sugar, the glucose, the salt and the cream to 105°C. Add
the infusion vanilla cream and the curcuma to liquefy. Add the
cocoa butter. Cool to 35°C. Incorporate the softened butter
and the Cointreau®. Mix. Leave to cool. Place in the fridge for
24 hours. Whip.
3. ASSEMBLY
Ingredients
No ingredients.
Step
Right out of the oven, fill the macaroons with the Cointreau®
curcuma filling. Poach with the Barry 100% hazelnut paste.
Close the macaroon. Place in the refrigerator for 24 hours.
4. FINISHING
Ingredients
No ingredients.
Step
Place a thin disk of dark chocolate on the macaroon. Decorate
with a hint of curcuma filling, points of Barry 100% hazelnut
paste, Atsina Cress sprouts and La Morella praline-hazelnut.
