Indulge in the rich symphony of flavors with our exquisite Chestnut Macarons. This sophisticated dessert, designed to serve 6/8 people, showcases a harmonious blend of textures and tastes. The recipe unfolds with meticulous precision, crafting each element with care.
Begin with the luscious Chocolate Discs, skillfully created from 70% Ultime dark chocolate couverture. These discs, adorned with a golden touch, serve as the foundation for a decadent journey.
The Chestnut Chocolate Cream, a velvety fusion of liquid cream, chestnut paste, and Papouasie milk chocolate couverture, adds a luxurious layer of indulgence. Infused with a hint of whisky, it elevates the dessert to a sublime experience.
The Chestnut Macaroon Shells, with their delicate almond tant-pour-tant and vibrant coloring, encapsulate the essence of precision baking. Baked to perfection, these macaroon shells provide a crisp exterior that gives way to a chewy, flavorful interior.
The Chestnut Ganache, a marriage of chestnut paste, semi-bitter dark chocolate couverture, and a touch of whisky, adds a rich and creamy element to the ensemble.
The Chocolate Sponge with Chestnuts introduces a textural delight, combining the warmth of 58% semi-bitter dark chocolate couverture with the earthiness of chestnut paste and fragments.
If you want another dessert idea, check out myMorello Cherry Chocolate Cake
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| Chestnut Macarons Recipe |
Assembling this masterpiece is an art in itself. The macaroons, crowned with chestnut cream and chocolate sponge, form an elegant ring atop the chocolate disc. Glucose syrup acts as the adhesive, ensuring a seamless connection between each layer. Complete the presentation with chocolate chestnuts, candies, and a delicate touch of gold leaf for a dessert that not only pleases the palate but also captivates the eyes.
Elevate your culinary experience with our Chestnut Macarons – a symphony of flavors and textures that promises to leave a lasting impression.
Composition for 3 desserts serving 6/8 people, assembly without a ring
To prepare the Chestnut mac Recipe you will need:
- 6 dark chocolate discs
- Chestnut macaroon
- Chestnut filling
- Chocolate sponge with chestnuts
- Chestnut fragments
- Chestnut chocolate cream
Decoration
- Gold leaf
- Chocolate chestnut (for confectioner)
Chocolate disc
Ingredients
- 500 g tempered 70% Ultime dark chocolate couverture
Method
- Spread some chocolate couverture on a polyethylene sheet, to a thickness of 1 mm.
- Cut out 3 discs 16 cm in diameter before the couverture has set too much.
- To make 3 rings, cut out three 9-cm discs using a plain cutter then cut out the center with a plain cutter 5 cm in diameter.
- Place a sheet on top of the cut-out chocolate pieces to prevent them from losing shape.
- Leave to crystallize, then unstick.
- Set aside.
Chestnut chocolate cream
Ingredients
- 95 g liquid cream
- 20 g chestnut cream
- 450 g chestnut paste
- 35 g whisky
- 5 g gelatin sheets
- 95 g 35% fat liquid cream
- 100 g 37% Papouasie milk chocolate couverture
Method
- Boil the cream.
- Pour a part of it onto the paste and the chestnut cream then, using a mixer, gradually dilute the mass.
- Repeat the operation pouring on the rest of the hot cream until you obtain a smooth and creamy consistency.
- Pour the chestnut cream onto the pre-chopped chocolate.
- Mix, while still in the mixer.
- Soften the gelatin in the cold water, drain, melt then fold into the chocolate chestnut ganache.
- Add the whisky.
- Set aside.
Chestnut macaroon shells
Ingredients
- 500 g almond tant-pour-tant
- 200 g confectioner's sugar
- 2 vanilla pods
- 200 g egg whites
- 50 g granulated sugar
- 1 g cream of tartar
- 6 drops red coloring
- 6 drops of blue coloring
- 6 drops of black coloring
- 17 drops of yellow coloring
Method
- Using the cutting blade in the mixer, refine the almond tant-pour-tant and the confectioner's sugar with the vanilla pulp.
- Sift together to obtain a fine powder.
- Whisk the egg whites, cream of tartar, and one-tenth of the weight of sugar at high speed.
- Add the drops of coloring.
- Whisk until stiff with the rest of the sugar and leave for a few seconds to develop a meringue consistency.
- Using a spatula, gradually fold the powder into the whisked whites, then mix well with a scraper until you obtain a smooth and shiny consistency.
- Using a frosting bag with a plain no. 12 nozzle, pipe the macaroons onto "special macaroon" paper.
- Bake on a double sheet in a ventilated oven at 160°C, vents closed, for 4 to 5 min, then lower to 150°C, vents open, for 18 to 20 min,
- Once out of the oven, pour water between the sheet and the cooking paper.
- Wait a few minutes then unstick the shells and set them aside on a sheet.
Chestnut ganache
Ingredients
- 450 g chestnut paste
- 95 g 35% fat liquid cream
- 100 g 58% semi-bitter Favorites dark chocolate couverture
- 35 g whisky
- 4 g gelatin sheets
Method
- Heat the liquid cream to 85°C,
- Using the cutting blade of a mixer, pour the hot cream onto the chestnut paste in two
goes, and mix.
- Melt the chocolate and add, mix again.
- Soften the gelatin in cold water, drain, melt, then fold into the chestnut ganache.
- Add the whisky.
- Set aside.
Macaroon with chestnut ganache
- Cut out the discs of chocolate sponge with chestnut fragments to a diameter slightly smaller than that of the macaroons.
- Fill half the macaroon shells with the chestnut cream, and place a sponge disc on top.
- Arrange some chestnut fragments then fill again, forming a ring of chestnut cream.
- Shape the macaroon placing a shell on top.
- Freeze.
Chocolate sponge with chestnuts
Ingredients
- 250 g 58% semi-bitter Favorites dark chocolate couverture
- 50 g chestnut paste
- 60 g butter
- 500 g egg whites
- 85 g granulated sugar
- 50 g egg yolks
- 50 g chestnut fragments
Method
- Melt the chocolate at 45°C.
- Temper the butter at 20°C then mix with the chocolate.
- Fold in the chestnut paste,
- Add the chestnut fragments.
- Whisk the egg whites with the sugar until stiff then add the egg yolks at low speed.
- Delicately fold the whisked whites into the chocolate/butter mixture.
- Fill individual stencils 4 cm in diameter and cook at 170°C for 15 to 20 min.
- Once out of the oven, leave to cool on a rack, then cover in a wrap.
- Set aside.
Assembling the Chestnut Macarons
- Attach the macaroons on their edges to the top of the chocolate disc, forming a ring shape, Stick them with the help of a piping bag of glucose syrup.
- Put a touch of glucose syrup on the top of the macaroons, then add another chocolate ring.
- Attach the sixth and final macaroon in the center, again on its edge.
- Decorate the dessert with 3 chocolate chestnuts, candies, and gold leaf.
Conclusion and Tips for Chestnut Macarons
Embark on a Flavorful Journey:
Delight in the symphony of decadence with our Chestnut Macarons, a dessert designed to serve 6/8 people, where precision meets indulgence. Each layer of this sophisticated treat is crafted with care, promising a harmonious blend of textures and tastes.
Unveiling the Culinary Masterpiece:
1. Chocolate Disc Elegance: The journey begins with luscious Chocolate Discs, crafted meticulously from 70% Ultime dark chocolate couverture. These discs, adorned with a golden touch, set the stage for a decadent experience.
2. Velvety Chestnut Chocolate Cream: Elevate the dessert with a velvety fusion of liquid cream, chestnut paste, and Papouasie milk chocolate couverture. The infusion of whisky adds a luxurious touch, transforming it into a sublime experience.
3. Precision-Baked Macaroon Shells: The Chestnut Macaroon Shells, with their delicate almond tant-pour-tant and vibrant coloring, encapsulate the essence of precision baking. Achieve a perfect balance of crisp exterior and chewy, flavorful interior.
4. Rich and Creamy Chestnut Ganache: The Chestnut Ganache, a marriage of chestnut paste, semi-bitter dark chocolate couverture, and a hint of whisky, adds a rich and creamy element to the ensemble.
5. Textural Delight with Chocolate Sponge: The Chocolate Sponge with Chestnuts introduces a textural delight, combining the warmth of 58% semi-bitter dark chocolate couverture with the earthiness of chestnut paste and fragments.
Masterful Assembly:
1. Artistic Macaroon Ring: Assembling this masterpiece is an art. The macaroons, crowned with chestnut cream and chocolate sponge, form an elegant ring atop the chocolate disc. Use glucose syrup as the adhesive for a seamless connection between each layer.
2. Final Flourish of Decadence: Complete the presentation with chocolate chestnuts, candies, and a delicate touch of gold leaf. These finishing touches transform your dessert into a visual masterpiece that captivates not only the palate but also the eyes.
Culinary Excellence Unleashed:
Elevate your culinary experience with Chestnut Macarons – a symphony of flavors and textures that promises to leave a lasting impression. Precision in each step ensures not only a delightful treat but also a visual spectacle. Prepare to savor the culmination of meticulous craftsmanship, and let this dessert become the highlight of your indulgent moments.
