This post I’m going to write as I do it. I don’t really know why I’m just testing the waters. I have my laptop set up here in the kitchen and I’m doing a relay thing. I’ve just finished the mousse (mousses, meese?) and I’ll be doing the macarons shortly.
It is macarons though, I know a generous amount of people say macaroon but the proper name for the delicious morsels you are about to create is a macaron. A macaroon is a coconut biscuit of sorts. Someone may prove me wrong but I do stand by this, a very good chef friend taught me this and I’ll probably go to my grave fighting the good macaron fight.
It’s been a tad quiet around our holiday house today, the bulk of our family and visitors have all gone home, what remains is the skeleton crew. We are having a couple around tonight to bolster the noise rating slightly to make us feel slightly more at home, I have been told they are foodies so I have to make something worth while. I had a scavenge this morning to see what I had to work with and came up with 3/4 carton of cream, a good chunk of dark couverture, a baby packet of almond flour, cinnamon sticks (maybe old but I’ll risk it) and some eggs. Mousse and macarons it is. I’m hoping I get a thumbs up tonight because word spreads you know.
Okay well lets get down to it.
Dark Chocolate Mousse (5 servings)
240 ml cream
120 g good quality dark chocolate (70% ish), chopped up into smallish bits
15 g castor sugar
3 egg yolks
125 ml milk
3 g leaf gelatin
pinch of cinnamon
Hydrate your gelatin in cold water.
Put your milk in a saucepan on the stove and let it get to scalding point. (Hot but not boiling)
While your milk is heating mix your yolks, cinnamon and sugar is a heat proof bowl, a whisk is good for this.
When your milk is scalding pour it in to your yolk mixture slowly while stirring with the whisk. Mix it for a little while until incorporated.
Sieve the mixture back into the pan to thicken, on a low heat.
Squeeze the water out of your gelatin and add to the mixture and stir through until melted. (Make sure your mix is on a low heat, if it’s too hot it will break down your gelatin.)
Add the chocolate pieces to your warm mixture and stir until it is all melted and combined. Pour into a plastic bowl and let cool.
Whisk your cream to soft peaks. Remember when whisking cream your cream and equipment must be cool otherwise you will struggle.
Fold your cream into your cool chocolate mixture until fully incorporated. Then place in what ever molds you wish to use or piping bag if you’ll be piping. I got enough out for 5 decent sized wine glasses.
Place in the fridge to set until needed.
Milktarty Macarons – shells
100 g almond flour
100 g icing sugar
90 egg white (about 3)
100 g caster sugar
dash of cinnamon
1/2 tsp vanilla paste
First and foremost you must line your baking trays with baking paper, and trace circles onto the baking paper, I used my smallest round cookie cutter and a white board marker then just flipped my paper so I could see the circles on the other side.
Mix your icing sugar and almond flour and blitz it in your food processor for a bit just to refine it a little. Then pass it through a sieve and discard the really big bits.
Mix in your cinnamon and your vanilla .
In a stand mixer, whisk your egg whites until soft peaks, then slowly add your castor sugar while whisking. When they are stiff and glossy, fold in your almond mixture.
Put your macaron mix into a piping bag and pipe your macarons onto your circles.
When they are piped give each tray a solid bang on the counter.This settles them and gives everyone in the house a nice shock to boot which is fun.
Now preheat your oven to 150° and leave your macarons on the counter to form a nice little skin until your oven is hot. Leave them for 20-30 mins.
Bake them for 14-16 minutes. To check if they are cooked lift one up carefully and check under neath (just like the meringues) and if he has a nice hard little base then he’s done. If hes all gooey leave him for another 2-4 mins. Don’t let them colour though
Take them out and let cool and keep covered with cling wrap or in an airtight container until ready to fill.
Milk Tart Macarons – Filling
250 ml milk
1 cinnamon stick
3 ml vanilla paste
30 ml sugar
30 ml flour
15 ml cornflour
In a saucepan, place your milk, cinnamon stick and vanilla. Heat until scalding and you can smell the cinnamon.
In a heatproof bowl mix you yolks, sugar, flour and cornflour with a whisk until pale.
Sieve your scalding milk, the pour it into the yolk mixture slowly while whisking.
When incorporated sieve back into the pan and mix constantly at a low heat until it has thickened to your liking.
When ready decant into a glass bowl and contact cover (place some clingfilm or plastic on the surface of the custard, this stops it getting a skin) and place in the fridge until needed.
Putting it together:
Firstly you gotta take your mouses out of the fridge. You’ll want to check one and see how dense it is, if it’s pretty solid you’ll want to leave it at room temperature for about 15 minutes to soften up to a nice moussey consistency. Mine tonight were a little dense I think I may have had a little too much gelatin so I have adjusted the recipe.
Then take out your macaron shells and your milk tart filling. If you’d like to lighten up your filling a bit you can fold in some whipped cream. I did this just for fun. Fill a piping bag with your filling and piping your shells full.
Once this is done you can add a layer of your filling on top of your mousse, a little sprinkle of cinnamon sugar and place a macaron on top.