Friday, December 28, 2012

Macaron with cream custard

One thing for sure, I can only make a successful batch with aged eggs. So, planning ahead is important and I like to use an 'one egg' recipe for smaller quantity. The recipe is from blogger : Happy Flour.  I reduced the ingredients by half. I was lazy to blend the dry ingredients so I just sieved them through once.

The piped batter resting

With macarons, I am really still learning and trying very hard to get it right. I have more confidence now (after numerous failed attempts) and will try to avoid making the same mistakes. The funny thing is I am so determined and will not stop trying. There are so many things to explore, the colour of the shell, the flavour and the differemt kinds of filling. No wonder everyone loves them.

Here is how this batch looks like when they are out of the oven :

Look! They have 'feet'

If you are interested in trying, the recipe :

Macaron Shells

40g egg white ( from 1 large 60g egg, aged at least 24 hours)
30g castor sugar

40g almond meal
65g icing sugar
( place almond meal & icing sugar in blender and pulse a few times to get finer texture and sieve them together)
a pinch of purple colouring powder

- Plan ahead, separate the egg at least a day before you start baking. Keep the egg white and yolk separately wrapped in the fridge.
- On actual baking day, bring the egg white to room temperature before you start.
- Fill a sauce pan with water ( not too much) and heat up to just below boiling point. Place egg white and castor sugar in a heatproof bowl and place over the simmering water ( bowl not touching the water). Stir and warm the mixture till sugar dissolved and warm to the touch. If you have a candy thermometer, it should measure around 45 degrees celcius. Do not overheat.
- Remove from heat and use an electric mixer to beat the egg white mixture to medium soft peaks. Stop the moment the meringue shows swirls in the bowl to check stiffness. The beater should hold peak that look like a hook. At this point, add in colouring and continue to beat slightly till incorporated. Do not overbeat.
- Next, fold in the dry ingredients to the meringue in four batches. Do not overmix. The right consistency of the batter might need some practice. The batter should be shiny and able to slowly move from side to side when you tilt the bowl. When you scoop with the spatula, it should be able to drip slowly back to bowl like a ribbon.
- Prepare a disposable piping bag and a round nozzle tip. Pour batter into the bag and pipe round disc on a prepared pan with parchment paper or silicone mat.
- Rest the piped batter for at least 20 to 30 minutes. By then, a dry skin should have formed on the surface. When you touch with your finger, they should not be sticky.
- Bake in preheated oven of 150 degrees celcius for about 15-20 mins. The top should be hard and base of the cookie should be cooked.
- Remove from oven and let them cook completely before removing them.

Custard Cream Filling

1 egg yolk
1 tbsp of castor sugar
50ml milk
1 tsp vanilla extract
1/2 tbsp top flour

- Heat milk
- In a separate bowl, beat egg yolk + sugar + extract till pale white. Add in the flour and mix well.
- Next, add in the milk.
- Heat up the mixture again till boiling point. Whisk till mixture thickens.
- Spread the mixture in a pan or plate and cover with cling wrap.
- Place over ice water to cool down.
- Keep it in the fridge when cooled. Before using, smooth the top with a spatula.

*** Once macarons have cooled down, you can store them in the fridge first before filling them. Once you filled them with this custard, you need to serve them immediately as the shells will soften and become soggy unlike ganache or buttercream where they will harden when stored****

This is how it looks like after one bite!

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