FIVE SHADES OF BROWN MACARON
Chocolate and caramel macaron with 5 different fillings and shades of color
Difficulty level
Ingredients
| DELIMACARON | g 2000 |
| water | g 430 |
Preparation
Mix water and DELIMACARON in a planetary mixer for 5 minutes with the whisk at high speed.
Add 1g of WATER-SOLUBLE BROWN CHOCOLATE DYE for 800g of mixture.
Using a spatula, fill a piping bag with 400g of mixture and pipe it on a tray with baking paper. The diameter of each macaron has to be arond 3 cm.
Add 400g of neutral dough to the remaining 400g of colored dough.
Pipe again 400gr of mixture on a baking tray.
Take another 400g of product and proceed as before for another 3 times in order to obtain the five shades of color of the macarons.
After dressing the macarons, wait for a crust to form on the surface for a minimum of 10-15 minutes and a maximum of one hour.
Bake at 150 ° C for 17-20 minutes (with static ovens keep the valve open).
Let it cool.
Ingredients
| TOFFEE D'OR CARAMEL | g 700 |
| GLUCOSIO | g 300 |
| salt | g 20 |
Preparation
Heat the Toffeedor Caramel in the microwave, add all the other ingredients and mix well.
Cool and use to fill the heart of all macarons
Ingredients
| water - boiling | g 100 |
| MINUETTO FONDENTE MADAGASCAR 72% | g 90 |
Preparation
Mix the boiling water with the 72% Madagascar Dark Minuetto chocolate and emulsify well by a immersion blender.
Cool in the fridge for at least a couple of hours until to get the right consistency.
Ingredients
| full-fat milk (3,5% fat) - boiling | g 100 |
| MINUETTO LATTE SANTO DOMINGO 38% | g 180 |
Preparation
Mix the boiling milk with the 38% santo domingo milk chocolate and emulsify well by a immersion blender.
Cool in the fridge for at least a couple of hours until to get the right consistency.
Ingredients
| full-fat milk (3,5% fat) - boiling | g 100 |
| RENO CONCERTO LACTEE CARAMEL | g 180 |
Preparation
Mix the boiling milk with the Reno lactee caramel 32% chocolate and emulsify well by a immersion blender.
Cool in the fridge for at least a couple of hours until to get the right consistency.
Ingredients
| full-fat milk (3,5% fat) - boiling | g 100 |
| SINFONIA NOCCIOLATO BIANCO | g 190 |
Preparation
Mix the boiling milk with the sinfonia nocciolato bianco and emulsify well by a immersion blender.
Cool in the fridge for at least a couple of hours until to get the right consistency.
Ingredients
| full-fat milk (3,5% fat) - boiling | g 100 |
| SINFONIA CIOCCOLATO BIANCO | g 210 |
Preparation
Mix the boiling milk with the sinfonia white chocolate and emulsify well by a immersion blender.
Cool in the fridge for at least a couple of hours until to get the right consistency.
Divide the cooked macarons into 5 different shades of brown.
Pipe a little quantity of the salty caramel filling in each half side of macaron and later complete with the ganache.
Pair the macarons from the darkest to the lightest by the different ganache used (in the order dark, milk, lactee caramel, white and white hazelnut).
Pastry Chef and Gelato Maker
