Chocolate and Pecan Praline Macarons [PDF]

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CHOCOLATE AND PECAN PRALINE MACARONS

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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