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CHOCOLATE AND PECAN PRALINE MACARONS
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
CHOCOLATE AND PECAN PRALINE MACARONS for 20 macarons d=4 cm
DARK CHOCOLATE GANACHE Ingrеdients
Total weight: ~ 262 g
100%
Milk 2.5%
68 g
26%
Whipping cream 35%
95 g
36%
Acid-free pectin
4.5 g
2%
Sugar
7g
3%
Inverted sugar
7g
3%
Pure cocoa paste
25 g
10%
Dark chocolate
55 g
21%
Weiss Galaxie 67%
1 Place milk, inverted sugar and whipping cream into a saucepan and warm them to 30 °C / 86 °F. 2 Premix the sugar with pectin before adding to the liquid. When adding the pectin, the temperature of the liquid should not exceed 45-50 °C / 113-122 °F. 3 Gradually add sugar and pectin to the milk and cream mixture. Constantly stirring with a whisk, bring the mixture to a boil and cook it for 10 seconds more. 4 Transfer the dark chocolate and pure cocoa paste to a measuring cup. 5 Pour the hot milk mixture onto the chocolate. Process everything with a hand blender until smooth. 6 Cover the finished ganache with cling film and place it in the fridge for 6 hours to stabilize.
PECAN PRALINE Ingredients
Total weight: ~ 272 g
100%
190 g
70%
Sugar
50 g
19%
Glucose syrup
30 g
11%
2g