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Corman Artisan

Baker-Pastry chef - Chocolatier-Ice confectioner - Restaurateur

“Belgian” three-coloured Macarons

Raspberry cookies

495 g extra fine almond powder
495 g icing sugar
4 g fat-soluble red colour
495 g sugar
165 g water
165 g egg white from fresh eggs, 3 days old
165 g egg white from fresh eggs, 3 days old
  • Mix the ground almonds with the icing sugar and sieve into a large bowl. Before sieving, add the fat-soluble red colouring.
  • Make a syrup with the water and the sugar. Boil to 110 °C.
  • Beat the fresh egg whites to firm peaks.
  • Pour the syrup on the egg whites and beat for 5 minutes at full speed. After this time, the mass has a temperature of approximately 45 °C.
  • Add the 2nd part of the egg whites and mix to a homogenous mass.
  • Remove from the machine and mix 4/5 of the meringue with the almond mass. Mix well until obtaining a shiny mass.
  • Finally add the remaining part of the meringue and mix to obtain a thick liquid shiny mass.
  • Pipe dots of the same size over the baking sheet.
  • Bake for 15 minutes at 145 °C, change the baking position and bake for 3 more minutes. Use maximum 2 baking sheets per oven.

Chocolate cookies

435 g extra fine almond powder
83 g cocoa powder
495 g icing sugar
495 g sugar
165 g water
165 g egg white from fresh eggs, 3 days old
165 g egg white from fresh eggs, 3 days old
  • Mix the ground almonds with the cocoa powder and the icing sugar, then sieve into a large bowl.
  • Make a syrup with the water and the sugar. Boil to 110 °C.
  • Beat the fresh egg whites to firm peaks.
  • Pour the syrup on the egg whites and beat for 5 minutes at full speed. After this time, the mass has a temperature of approximately 45 °C.
  • Add the 2nd part of the egg whites and mix to a homogenous mass.
  • Remove from the machine and mix 4/5 of the meringue with the almond mass. Mix well until obtaining a shiny mass.
  • Finally add the remaining part of the meringue and mix to obtain a thick liquid shiny mass.
  • Pipe dots of the same size over the baking sheet.
  • Bake for 15 minutes at 145 °C, change the baking position and bake for 3 more minutes. Use maximum 2 baking sheets per oven.

Passion fruit ganache

150 g passion fruit puree
425 g white chocolate Opalys Valrhona
75 g invert sugar
75 g Sélection cream 35 % fat
75 g Dairy Butter 82 % fat - Block
  • Heat the cream and the invert sugar to 85 °C.
  • Heat the puree to 85 °C and pour on the half-melted white chocolate.
  • Pour the warm cream on it, stir and make an emulsion.
  • Allow to cool to 42 °C and add the butter in cubes.
  • Mix until smooth, then mix for 90 seconds.
  • Allow to stiffen at room temperature and fill in the macaron cookies.
  • Cover and leave to stiffen in the cooling.

Corman'products of the recipe