Ingredients
Marmalade
pineapple puree
100g
3.50oz
0.40cup
6.70tbsp
lemon puree
20g
0.70oz
1.34tbsp
glucose
20g
0.70oz
1.34tbsp
sugar
30g
1.05oz
2tbsp
pectin NH
4
Ganache
mango puree
80g
2.80oz
0.32cup
5.36tbsp
glucose syrup
10g
0.34fl oz
heavy cream 33-35%
30g
1.01fl oz
white chocolate
140g
4.90oz
0.56cup
9.38tbsp
cocoa butter
20g
0.70oz
1.34tbsp
Method
Marmalade
- Heat both purees with glucose syrup in a saucepan to 86-104F, add sugar mixed with pectin with a "rain", stirring continuously with a whisk. Boil to 221F.
Pour the filling into a pastry bag, cool to 86F.
Ganache
- Melt the chocolate together with cocoa butter in short pulses in the microwave or in a water bath.
- Combine puree with glucose, heat to 176F, pour into chocolate in a thin stream (stirring continuously).
- Heat the cream to 176F.
- Pour a thin stream into the chocolate with puree (stirring continuously), punch with a blender until smooth.
- Pour the ganache into a pastry bag, cool to 86F.
While the fillings are cooling, prepare the caps.
First, squeeze the cooled ganache along the contour, and pour the marmalade into the middle. Сover it with the second cap, put in a container with a tight lid and in the refrigerator overnight. In the morning there will be a mind-blowing yummy!
By the way, you can sprinkle the sides of the macarosh with coconut - an additional flavor will appear.
