This month's Maddie's Baking Book Club video does not include a full book discussion! I have been testing out new cameras and microphones for filming, and after recording the discussion two times and still being unhappy with the sound quality, I decided to just share the recipe.
Thanks for your patience and sorry for the delay in my RU-vid content as I dealt with some of these technology challenges!
If you are interested in checking out Whale by Cheon Myeong-Kwan you can find it here: amzn.to/3GsyENE
Now on to the recipe!
Toasted Rice Ganache
Cream 140g
Nurungji Tea (toasted/burnt rice tea) 5g
Sugar 30g
Cornstarch 15g
Cream #2 65g
White Chocolate 100g
Butter 60g (unsalted, room temperature)
This is the brand of tea I used, and I highly recommend it for both baking and drinking: amzn.to/3Td41U3
1. This is a pastry cream style ganache, so begin by combining the first cream, the tea and sugar in a small saucepan. Mix the cornstarch and second cream in a separate bowl.
2. Partially melt the white chocolate, and set the chocolate and the butter to the side for now.
3. Place the saucepan on low heat and cook until it comes to a scald.
4. Temper the hot cream into the cornstarch mixture, whisk well, and return everything back into the pan.
5. Cook the cream on low heat, stirring continuously, until the cream thickens and just begins to boil. Do not let the mixture over heat or cook too long! When it comes to a boil immediately remove the cream from the heat.
6. Pour the thickened cream over the partially melted chocolate and let it sit for about one minute.
7. Stir the chocolate and cream together until they are homogenous, and set the mixture aside for about 15-20 minutes to allow it to cool to just above room temperature.
8. Use an immersion blender to emulsify in the butter a little bit at a time once the ganache has cooled, then pour the ganache into a new container. I like to use a plastic wrap lined sheet pan, since this provides a nice thin layer with a lot of surface area and will cool more quickly.
9. When the ganache has cooled (leave it at room temperature for about 4-6 hours or let it cool for about 1-2 hours at room temp before placing it in the refrigerator for a short time) you can pipe it into your macarons.
10. Sandwich your macarons and let them mature as you normally would. Note: ganache filled macarons - including this pastry cream style ganache - will mature more quickly than a buttercream macaron. If you do not plan to consume the macarons within the first four days of making them, you might want to store them in the freezer!
For the macaron shell:
I used my regular French macaron shell recipe with about 1/8 teaspoon sapphire blue colorant. Once the shells were baked, I used a simple royal icing along with a piping bag and small paint brush dipped in water to create a wave pattern.
For the whale tale, I used a little stripe of wafer paper ( amzn.to/3NBHrkz ) brushed with black food coloring. When the wafer paper was dry
If you make any of my recipes or are inspired by any of my bakes, make sure to tag me on Instagram @maddiebrehm !! I love seeing everything you all create!
Looking for even more macaron content? Check out my newly released ebooks + macaron box courses on my new website! www.macaronsbymaddiebrehm.com/
Check out my Amazon Influencer Storefront! www.amazon.com/shop/maddiebrehm I have lists of all the common ingredients and brands I use, packaging I use, tools I use etc. (Please note that I do earn a commission when items are purchased.)
The Sugar Art Master Elites is the brand I use for powdered food colorants, and as of right now, they are not available on Amazon, which is why you do not see them in my Amazon storefront! Here is a link to their page: www.thesugarart.com/
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/@macaronsbymad...
5 дек 2023
