Welcome to the FOURTH month of Maddie's Baking Book Club!
This month we are reading Fable by Adrienne Young.
After the macaron tutorial is finished today, stay tuned for a little book discussion with my friend Marie! Our book discussion does contain spoilers, so if you haven't read the book and don't want to know how it ends STOP WATCHING AFTER THE BAKING PORTION IS DONE!
If you read Fable with Marie and I this month, please feel welcome to post your thoughts in the comments below the video. I would love to know what you thought, and what you agree or disagree with from what Marie and I discussed!
If you are on Instagram, make sure to check out the hashtag #maddiesbakingbookclub to see what others created after reading Fable!
If you have no idea what is going on here and/or want to participate in the future, check out my Book Club Introduction Video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zSkrJfkUIvg.html
Okay, enough chatting! On to the recipes:
Macaron Shell | French Method
Whites 100g
Sugar 90g
About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: amzn.to/3xGbAXG )
Powdered Sugar 130g
True Brown and Pumpkin powdered gel food colorants, Chocolate Brown gel food colorant
Bronze luster dust (I used this one: amzn.to/3TYVUbW )
-- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
-Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak-about at 70% of the way done. However you can absolutely add it in at the beginning, while you add the dry ingredients, or as you macaronage.
-Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
-Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells.
-After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray -placed in the middle of the oven- at 300F for 16 minutes--18 minutes). Cool and match before filling.
Bergamot Lavender Tea Ganache:
Cream #1 125g
Black Tea 10g
Sugar 20g
Brown Sugar 30g
Vanilla Paste 2g, optinoal (I usually use Nielson Massy: amzn.to/3ByiaAL )
Lavender extract 1/8 tsp
Cream #2 60g
Cornstarch 16g
White Chocolate 40g (I usually use Callebaut: amzn.to/3r1OSp7 )
Dulcey Chocolate 60g
Butter 80g (unsalted, room temperature)
Bergamot juice or puree 15g
Heat the first cream, and infuse with the black tea for 5-10 minutes. Strain and re-weigh the cream to make sure you have 125g.
Add the infused cream, sugars, lavender, and vanilla if using to a scald before tempering in the second cream and cornstarch.
Cook like a pastry cream then pour over the white and dulcey chocolates, and blend to completely emulsify. Note: it is easier to blend everything together if you slightly melt the chocolates first before you pour the thickened cream over them!
Cool until the ganache is just warmer than room temperature (usually about 15-20 minutes for this quantity), and emulsify in the butter. If you add in the butter while the ganache is hot or even too warm, it will likely split! At the very end, emulsify in the bergamot juice.
Spread on a plastic lined pan and top with more plastic wrap before allowing it to cool to room temperature before using.
Ganache Notes:
If you immediately put the ganache in the fridge, it could spilt! Please let it cool at room temperature before you refrigerate it!
If you are experiencing issues with this style of ganache, try the following: 1) Pull your pastry cream mixture off the heat as soon as it thickens. 2) Slightly melt your white chocolate before you pour the cream mixture onto it. 3) Make sure you are using room temperature butter and using an immersion blender to emulsify it in when the ganache is at just above room temperature!
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - maddiebrehm
Find me on TikTok! @macaronsbymaddie - www.tiktok.com/@macaronsbymaddie?lang=en
30 апр 2023
