Queen's favorite the modern version of Macaron originated in Italy, but gained popularity in France thanks to Queen Catherine of Medici.

Macarons



Ingredients

For the white chocolate cream:

375 ml of whole milk
5 gems
5 g of refined sugar
37 g of corn starch
200 g of white chocolate
110 g of salt butter
4 tasteless gelatin sheets

For the jelly of red fruits:

600 g of frozen strawberry
600 g of frozen blackberry
150 g of refined sugar

For the pistachio filling:

250 g of white chocolate cream
50 g of pistachio paste

For the maracuja filling:

250 g of white chocolate cream
80 ml of passion fruit juice

For the Macarons:

150 g of almond flour
150 g of confectioner sugar
100 g of Clara. 150 g of refined sugar 50 g of water
6g of dye (red, yellow and green). Thermometer for sugar
Confectioner bag with smooth beak (1.25 cm) shape of circles

Preparing white chocolate cream. 

Boil the milk. In a bowl, put gem, sugar and corn starch. Get the milk and go back to the fire, stirring until a homogeneous cream. Remove from the heat and add chocolate. Take the mixer at medium speed. Add the butter slowly and beat up cool. Finalize with hydrated gelatin.

Preparing the fillings.

Fruit Jelly: Pink the fruits and bring to the fire until reducing. Pistachio: Mix the chocolate cream with the pistachio folder and book. Passion: Mix the chocolate cream with passion fruit juice and book.

Preparing the Macarons.

Process quickly the almond flour and confectioner sugar. Then mix 50 g from the clear. Book. In a small pan, mix refined sugar and water and bring to fire until reaching the temperature of 114 ° C. Put the other part of the beams in the mixer and pour this syrup gradually. Beat until cool. Mix gently in the other part of the recipe (A of almond flour). Pass the dough into the confectioner bag and forre a form of circles (4 cm in diameter) with butter paper. Put the dough in the circles until almost complete the space and light to bake at 130 ° C for 12 minutes. Use the icing beak to fill.

Tips for the preparation. 

The almond flour bought ready is ideal for the preparation of the macarons. Doing it at home does not always give the desired result; - The issue of temperature is very important for the mass not to discharge. Therefore, prefer a small pan for the mixture to complete at least ¼ her. This will help to reach the correct temperature; - If when taking out the oven, the macarons get stuck on the butter paper, try baking a few more minutes, they may be raw.

TARTE NORMANDE



Northern Northern Northern Country Specialty, Delicate Pasta Pie uses apple and Damascus jelly on your filling.

Ingredients

For the mass:

200 g of wheat flour
20 g of sugar. 4 g of salt
100 g of salt butter
½ fava of vanilla
1 egg
1 spoon (coffee) of water

For the filling:

3 eggs
120 g of refined sugar
100 g of pasteurized cream
½ fava of vanilla
Peeled, dazzled and cut apples in four parts
Damascus jelly to taste. Confectioner sugar to sprinkle

Preparing the dough.



In a bowl, put the wheat flour, sugar, salt and butter cut into cubes. Open vanilla fava and use half. Remove seeds with the help of the tip of a knife and add to the ingredients. Stir everything until it forms a kind of farofa. Add the egg and the water and continue stirring until all the ingredients are well homogeneous. Leave it in the refrigerator for 30 minutes. A form with 22 cm hoop. Remove the mass from the refrigerator and open it with the roll to mass on a slightly floured surface to the thickness of 2 mm. With the help of the roll, pass the dough to the rim, straightening well the bottom and the side. Remove excess mass. With a knife or kitchen forceps, you can make details on the top of the dough. Book.

Preparing the filling. 

Tarte Normande Gâteaux à la créme beat the eggs with sugar until it emulsion well. Beat the cream and the other half of the vanilla fava (use only the seeds) until a slightly consistent texture. Add the cream in the eggs and mix.

Assembly.

 Have the pieces of apple on the dough. Pour the mixture of eggs and cream on the apples until half the pieces. Take the preheated oven at 170 ° C for approximately 40 minutes. Let cool and remove the rim. Finalize Damascus jelly brush in the apparent pieces of apple. Sprinkle confectioner sugar at the time of serving.

Traditional flavors. 

Normandy cuisine specialty, Northern France, Tarte Normande has a special meaning for Chef Patissière Barbara Rossi: his confectionery training was given in that country. "Apple pies are part of the menus of the classic French restaurants and are always at the balconies of the confectionery and bakeries from there." The chef gives the tip: the dough of the pie is quite delicate, so the ideal is to manipulate it quickly, so that the heat of the hands contact the mass the shortest time possible. This preserves your integrity.