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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
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
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.
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
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.
!5
Filling recipe: White chocolate
1 x big bowl
2 x small bowls
Kitchen scale
Pan
Whisk
Spatula
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Filling recipe: White chocolate
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.
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Filling recipe: White chocolate
Let’s start.
Empty your white chocolate into your big bowl. Then empty the cream in your pan.
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Filling recipe: White chocolate
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.
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Filling recipe: White chocolate
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
Filling recipe: White chocolate
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
Filling recipe: White chocolate
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.
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Filling recipe: White chocolate
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.
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Filling recipe: White chocolate
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
Filling recipe: White chocolate
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