17 May 2019
Ingredients
Macaron
- 1000 g of Patis’ Macaron* (Macaron Mix)
- 200 g of Water (50°C)
- QS. of Green colorant
Pistachio Praliné Ganache
- 340 g of Belcolade Blanc Selection X605J* (Real Belgian Chocolate)
- 320 g of Cream
- 250 g of PatisFrance Tradition Praliné Pistache 52%*
- 80 g of Butter
- 80 g of Cocoa butter
- 35 g of Trimoline
*Puratos product
Working Method
Macaron
- Mix all ingredients in a flat beater for 6 min. at high speed.
- Pipe the macarons on “Silpat”.
- Bake for 20 to 25 min. at 150°C in a deck oven or 25 min. at 130°C in a convection oven.
Pistachio Praliné Ganache
- Bring cream at 80°C, then pour on the other ingredients and realize a ganache.
- Homogenize with hand mixer.
- Let crystalize between 16 -18°C.
