Monday, October 17, 2011

Caramel centered chocolate macarons...

To start these, make your caramel first:

Melt 100g castor sugar until golden
Add 66g cream (carefully)
Then add 100g butter
Combine until glossy, then put in fridge until ready to use
When ready to pipe, whisk with electric beaters until pale and creamy (see images below)

Caramel before whipping
Caramel after whipping
 Next, make a chocolate ganache (100g chocolate, 100g cream), and allow to cool in the fridge.

For the chocolate macaron shells, use the generic macaron recipe but replace 30g of icing sugar with 30g of cocoa powder.

Once cooled, pipe the whipped caramel in the centre of each macaron.

Then pipe around the caramel with the chocolate ganache (be careful not to use too much or it will spill over the edges)

And the finished product:

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