Pierre Gagnaire’s chocolate and caramel macaroons

Recipe for chocolate and caramel macaroons (50 small concoctions – 2cm diametre)

Pierre Gagnaire's chocolate and caramel macaroon

Ingredients:

Capucine biscuit

Mix 1:

85 g almond powder

112.5 g sugar

25 g cacao powder

3.75 g flour

Mix 2:

140 g egg white

62.5 g sugar

Caramel ganache

Mix 3:

25 g sugar

50 g cream

20 g glucose

1/8 vanilla stick

37.5 g milk chocolate

12.5 g  butter

0.25 g sea salt

4 g gelatine

Preparation

Whisk the ingredients of mix 1 together. Then add mix 2. Using a piping bag, pipe circles of 2cm in diameter on to a non stick tray. Bake for 10 minutes at 180°C.

Cook the sugar and vanilla in a pan and heat until caramel colour. Separately boil the cream and glucose. Once the sugar turns to caramel, add the cream to prevent the caramel from burning. Soak your gelatin in cold water. After that you mix this, with the sea salt and milk chocolate. Mix this altogether and monitor the temperature. As soon as this is 35°C, add the butter. This is your filling.

Place the macaroon parts with the flat side facing upwards, and put the caramel cream on the top as a filling, then put another piece of the macaroon on the top with the flat side facing downwards.

If you are not eating them straight away, always refrigerate. Take them out of the fridge at least half an hour before eating them.

Bon appétit!

FooDiva. x