Sunday, November 4, 2007

Macaron Festival

October was Canele's Macaron Festival.

I really don’t understand why these little colored cream puffs are so atas and why so many people are crazy over them.

James bought a 6 piece pack Macarons (without knowing what the hack it was) from HDB Hub canteen for $2 and he was already commenting why so damn expensive.

They are like normal 鸡蛋糕 with cream.

Chef Pang Kok Keong’s Macaron Caramel Fleur de Sel

For the macaron cookie
- 500g ground almond
- 900g icing sugar
- 440g egg white
- 120g sugar

Sieve ground almond and icing sugar into a mixing bowl. Make sure the mixture is lump-free.
Beat the egg whites using an electrical mixer with a whisk attachment at high speed until you can see a line made by the whisk going round. Then add in the sugar while the mixer is at medium speed. Make a stiff meringue. Fold the meringue into the dry sieved ingredients until you get a homogeneous mix, taking care not to overfold it, as normal meringue are very delicate.

Pipe the mixture onto a silpat with a no. 5 plain tube into 3cm balls (The cookies will spread to approximately 5cm). If the mixture is too thick, you’ll see a tip sticking up from the balls (from where you piped them) even after you finish piping the last row. If this happens, give the tray a little tap so that you’ll get a nice smooth surface.

Leave the piped macaron cookies out to form a skin before baking them at 160 degrees Celsius in a fan oven for approximately 14-16 minutes. When totally cooled, sandwich two cookies together with either buttercream, firm mamarlade, or a caramel filling.

Caramel fleur de sel
- 200g sugar
- 1 vanilla pod
- 200g cream
- 3.75g fleur de sel
- 140g butter, chilled

In a 1 litre heavy based pot, cook the sugar, stirring all the time to get an even caramel. Then add in the vanilla pod, scraped. Add in the warm cream a bit at a time as it will bubble up and splatter. Then add in the fleur de sel. Stir to make sure all the caramel has dissolved. Cool the mixture to approximately 40 degrees Celsius. Add in the well chilled butter, cut into cubes. Using an immersion blender, blend in the butter till you achieve a smooth glossy paste. Line the surface of the caramel with plastic wrap or greaseproof paper to prevent a skin from forming and chill in the fridge until needed.

Another recipe...

No comments: