Tiramisu Macaron Reindeer

Chef Bertrand le Gallic

Servings

6

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

Desserts

Category

Desserts

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.

Tiramisu Macaron Reindeer

Ingredients

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    • 300 gr almond powder
    • 300 gr icing sugar

    • 220 gr egg white

    • 330 gr sugar

    • 100 gr water

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    • 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

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    • Pavoni Disposable Pastry Bag - 100pcs Box

    • Pavoni Non Stick Silicon Baking Mat

    Directions

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      1. Mix the almond powder with the icing sugar in Food Processor

      2. Scale the first 110 gr eggs white and add to the powder.

      3. Scale another 110 gr eggs white in a mixing bowl and add 30 gr sugar.

      4. Whipped the egg white in meringue texture.

      5. Cook the sugar with the water in a saucepan at 112ºC and pour on the meringue.

      6. Keep whipping until the temperature reach 37°C.

      7. Mix the meringue to the powder.

      8. Pipe into desired size on a Pavoni Non Stick Silicon Baking Mat

      9. Bake at 130 ºC between 12 to 14 minutes

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      1. Melt the White Chocolate 28% Min Cocoa and blend it with the mascarpone cheese in a mixer

      2. Boil the milk with the glucose syrup and the coffee
      3. Add the gelatin

      4. Pour on the White Chocolate 28% Min Cocoa and mascarpone blend

      5. Add the cold Fresh UHT Whipping Cream 35% Fat and blend again

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      1. Pipe the White Chocolate Tiramisu Ganache between two macarons

      2. Decorate as required.