Macarons Filling Recipe: - FREE Version

Macarons ﬁlling recipe - FREE version
by French Chefs!
Anthony & Yami - French Chefs at Pastreez - Graduated from le Cordon Bleu Paris
English Version 1.0

Thank you for your trust! I’m Anthony, CEO at Pastreez. My wife Yami
and I are French Chefs from Le Cordon Bleu Paris. We are based in
California and ship fresh macarons Nationwide in the US.
Lots of Bakeries were asking for help and tips about macarons on our
Instagram. So we decided to write a complete ebook especially for you
bakers, and help you understand, make, and sell macarons WorldWide.
Me
(Anthony)
Yami
More About us here

!2
Disclaimer
This ebook is made for Professional bakers ONLY. Its objective is to help you
make and sell macarons in your bakery store, wherever you are in the world.
Remember that handmade macarons are never perfect. At Pastreez we believe

it is important to keep making your products by hand for better quality and
keep the genuine recipe. Imperfection makes them perfect.
We’ll give you lots of secret tips to make macarons, but we can’t promise
you’ll succeed making them the first time. It takes time to practice, and
depends on factors that we don’t control, such as humidity in your area,
temperature, type of ovens, etc.
!3
This ebook is meant for your personal use only. Do not resell it. All Pastreez works,
logos, ebooks, etc. are protected by Copyright and Trademark
Who’s this ebook for?
English Language
This ebook is fully written in English. More languages will be available soon. While we
tried our best to have a perfect English, we’re French natives. If you find any typos or
grammatical errors please reach out to us here.
Oz and Grams
We made it easy for and our measures are in both oz and grams
Made for amateurs AND professional bakers

This Free version of the filling recipe is meant to help you make a creamy macarons
ganache. It does NOT contain the full macarons recipe. The home baker ebook is
available here, and if you’re a bakery, the pro ebook is available here.
That’s it! Hope you enjoy this ebook the same way we loved sharing it.
!4
Once your macarons are cold
Let’s begin
Once your macarons shells are cold, we can start the white chocolate ganache recipe.
The full macarons recipes are available:
• Are you a home baker? Full ebook here

• Are you a bakery? Pro ebook here
!5
Filling recipe: White chocolate
What you need

The hard part is behind us. Now it’s time to prepare your filling. We picked an easy flavor that you can
replicate with other flavors easily: White chocolate.  
Here is what you’ll need for the filling recipe.
1 x big bowl
2 x small bowls
Kitchen scale
Pan
Whisk
Spatula
!6
Let’s start.
Start by taring one of your small bowl, then add 200g (7oz) of white chocolate chips. Size of the chips
does not matter since we’re going to melt it afterwards. Do the same with 90g (3oz) of heavy whipping
cream.
!7
Let’s start.
Empty your white chocolate into your big bowl. Then empty the cream in your pan.
!8
Next.
Now start boiling your cream. Once you start to see bubbles remove your pan from the fire. Then poor the
hot cream on your white chocolate chips.
!9
Whipping
Start whipping with your whisk. The hot cream will melt the chocolate chips.
The whole mix should turn into a liquid ganache. Make sure that you eliminate all lumps. Don’t worry if
your ganache is too liquid, that is completely normal because it’s still hot.
!10
Temperature
Put your ganache in the fridge for at least an hour. The temperature of your filling should be about 10°C
(50°F).
You’ll notice that your ganache is thicker. That is a good sign to continue with the recipe.
Next, you have to use a hand mixer. The objective is to add volume to your filling and let it breathe. Stop
mixing when you have a creamy texture like this.
!11
Preparing the piping bag (1/2)

Similar technique that we used to pipe the macarons shells. Start with a piping bag, tip, scissors and a
recipient. Then cut the bag about 2 inches from the bottom. Place your nozzle inside the bag, and push it to
the edge.
Then, twist your bag inside the tip like this below. Finally, place the whole in the recipient, and wrap the
bag around it. You’re now ready to poor the filling in the bag.
!12
Preparing the piping bag (2/2)

Poor slowly the filling in the bag. Once you’re done, unwrap the piping bag to the top and remove the bag
from the recipient.
Then, twist your bag at the open extremity. Keep doing it until the bag is tight. You should see a drip of
ganache getting out of the nozzle.
!13
Last step: Piping your ganache

You’re almost done. Take half of your pan sheet of cold macarons shells, and put them upside down.
Start piping from the center of the shell, with a slight angle (better for comfort). Keep doing the same
technique we previously teach you, push your bag with your top hand, and use your bottom hand as a
guide.
Stop piping at about 50% of the shell: The « sandwich » effect will spread the filling for you.
!14
The « sandwich » effect

That’s it! Congrats you’ve done it. This last step consists on putting together to two shells, creating the
sandwich effect.
This filling recipe can be repeated for any flavors like fruit purées, chocolate, etc. You might sometimes
adapt the dosage of cream, but that’s up to your texture desire.
!15
@Pastreez
Pastreez
PastreezCali
www.pastreez.com

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Macarons ﬁlling recipe - FREE version

English Version 1.0

More About us here

Remember that handmade macarons are never perfect. At Pastreez we believe

Made for amateurs AND professional bakers

The full macarons recipes are available:

• Are you a home baker? Full ebook here

What you need

Here is what you’ll need for the filling recipe.

Preparing the piping bag (1/2)

Preparing the piping bag (2/2)

Last step: Piping your ganache

The « sandwich » effect

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