Tiramisu Macaron Reindeer
Tiramisu Macaron Reindeer
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
Desserts
Servings
6
Prep Time
15 minutes
Cook Time
20 minutes
Experience the ultimate fusion of French and Italian patisserie with our Tiramisu Macaron Reindeer. Delicate, chewy macarons are meticulously filled with a rich, velvety tiramisu-inspired cream, infused with the deep flavors of espresso and cocoa. Shaped like festive reindeer, these sweet treats are sure to prance their way into your heart and become a highlight of your holiday dessert table.
Author:Chef Bertrand le Gallic
Ingredients
- 300 gr almond powder
- 300 gr icing sugar
-
220 gr egg white
-
330 gr sugar
- 100 gr water
- 600 gr milk
- 400 gr coffee type expresso
- 50 g glucose syrup
- 15 gr gelatin leave
-
1500 g Callebaut White Chocolate 28% Min Cocoa, n° W2
- 200 gr mascarpone
-
2000 gr cold Even Fresh UHT Whipping Cream 35% Fat
-
Pavoni Disposable Pastry Bag - 100pcs Box
-
Pavoni Non Stick Silicon Baking Mat
Macaron Part 1
White Chocolate Tiramisu Ganache
You Will Need
Directions
Macaron
Mix the almond powder with the icing sugar in Food Processor
Scale the first 110 gr eggs white and add to the powder.
Scale another 110 gr eggs white in a mixing bowl and add 30 gr sugar.
Whipped the egg white in meringue texture.
Cook the sugar with the water in a saucepan at 112ºC and pour on the meringue.
Keep whipping until the temperature reach 37°C.
Mix the meringue to the powder.
Pipe into desired size on a Pavoni Non Stick Silicon Baking Mat
Bake at 130 ºC between 12 to 14 minutes
White Chocolate Tiramisu Ganache
Melt the White Chocolate 28% Min Cocoa and blend it with the mascarpone cheese in a mixer
- Boil the milk with the glucose syrup and the coffee
- Add the gelatin
Pour on the White Chocolate 28% Min Cocoa and mascarpone blend
Add the cold Fresh UHT Whipping Cream 35% Fat and blend again
Assembly
Pipe the White Chocolate Tiramisu Ganache between two macarons
Decorate as required.
