Good morning everybody, I'm Gino Fabbri. Today we're in the province of Venice
inside Hangar78 School. Let's start with the making of
amaretto, a product from Italy, proposing it in a more
catchy way: macaron. Today we're making a Cappuccino Macaron.
To make this recipe, by my side is
Marco Mazzini, my right arm in the pastry laboratory.
Let's start with the ingredients. For the dough: powdered sugar, almond flour
albumen and some colorant. We're making another base with an Italian
meringue that we're preparing with water, sugar and albumen. Let's start with
the making of the dough. We should start with the TPT.
What is TPT? It's the mix between almond flour naturally reduced
to a powder. This flour should've already undergone a drying the day before
in the oven, for about 6 to 8 hours, at about 100°C. We're mixing it with the
powdered sugar. We're mixing it and we're already done
with our TPT. It's a very important phase as this is the solid structure
of the macaron. Marco is now beginning with the Italian meringue. We're making
a syrup with sugar, where Marco is pouring water in, then sugar -
the first sugar, We should also start beating the albumen. If we end up
beating the albumen too much, we're having defects when preparing the macaron
in the end, in the "macaronage" phase. The albumen should be beaten
in the rightest way, meaning it should be beaten until stiff and shiny.
While the syrup rises up to the right temperature, I'm starting beating
the albumen very slowly. We're checking the syrup. "How much, Marco?"
106°C. We still have a moment. I'm now adding that bit of sugar
we left aside before to give a greater structure to the albumen. We can notice
a nice beating when the whip strings leave this mark, this trail.
This is an important passage for the Italian meringue.
We should proceed in order to synchronize the temperature
of the syrup and the beating of the albumen. We're now at 114°C
and we stopped the cooking. Let's let the syrup stand for a moment in order to
remove the most part of air bubbles. Marco is now starting
drizzling the beaten albumen in. The heat of the syrup makes
the albumen coagulate and now we just have to let
this albumen cool down while continuously beating.
This is how we created the Italian meringue.
While Marco is waiting and checking how the meringue cools down, we'll start
coloring the dough. I'm taking the needed color and adding it in the albumen
that was left aside. I'm pouring it in the TPT and starting with a maryse
or a scraper to incorporate. As we reach
a temperature of about 50°C, we're ready to add
the meringue inside the dough. Let's remove the meringue from the
whip and, with a few moves each time,
we're starting the so-called "macaronage". In the action of the maryse, we are
giving more or less air, according to what we need as a
final result. We'll see how, incorporating the meringue,
we won't need air, but structure. You can now notice how he changed
the action of the movement. From the previous incorporating to another
kind of mixing, now. This is the "macaronage". You can see how
it starts detaching from the borders, leaving a trail of "macaronaged" product.
It shouldn't contain air: if we have the right quantity of air - THAT is
the secret - we'll have a macaron that is nice, sustained, rich, airy, but without
any external crust or a base that is very thick - as it is said
in the gergal language. Let's now proceed with the "dressage", meaning
the preparation of the macaron mold. Marco is now filling the sac-a-poche with
the macaron mass we prepared before. The macaron should have
a smooth opening of 8 mm diameter The sac-a-poche shouldn't be
completely full as it should allow maneuvers, right and stable.
Now Marco is using the sac-a-poche on these mats. These are brilliant,
as the circle is already there and he just has to squeeze the sac-a-poche
until the size we want to create. In this phase, we need to
make the shell, that is what Marco is creating. In this
case, being it Cappuccino flavored, we preferred a lighter color,
that is not white nor very similar to
coffee. The color is obviously very subjective: you can create the color
you want, according to what you think is more suitable. You can also
create two pairings in flavor and taste, such as
a light shell and a dark one and consequently, diverse
cromatisms in the presentation itself.
Once "dressaged", we're preparing two mats on the table
in silicon, perfectly suited for this operation.
Two hits, to structurate them well
and remove any spike that was created. We can also use a folded
cloth, what's important is to be able to give these two hits and sotfen them:
never directly on the table, if possible.
We're then letting them stand for a moment,
half an hour, to let them create this film, fundamental
in the cooking phase. When they become opaque, we can move to the cooking phase.
Let's put them in the oven at a temperature of 130°C for about 16 minutes.
Here are our macarons, perfectly cooked. For the filling, we'll start with the
ganache. It is composed of these ingredients: cream, lyophilized coffee,
inverted sugar, coffee beans, milk chocolate and butter. Cream,
we're letting it heat up on the flame, on an induction plate in this case, but
other types of heating are totally ok, like a burner. Let's infuse the beans
and make the cream boil, then we're letting
it stand for about 15 minutes. As we're letting it stand,
we should cover it with a film.
We should heat the chocolate up. How do we do that? There are different ways.
The commonest are: bain-marie, or
heating it in a microwave. The microwave is perfectly fine for this kind
of work, as we don't have any stteam leak that would harden the chocolate.
Let's sift the coffee-flavored cream. I'm checking the chocolate
as it reaches 45°C. Marco, in the meantime, is creating a mixture
with the lyophilized coffee in the cream where we already sifted the coffee beans.
Consequently, we're starting to give a structure to the ganache. We incorporated
the inverted sugar. I'm taking the fused chocolate and adding it inside the
container, trying to maintain the temperature of the chocolate
stable, while Marco is making the other part.
Taking the flavored base we have, we're
creating an emulsion. The emulsion should be done in at least three times.
Our ganache should look like this: shiny, smooth, elegant. I'm taking the butter.
We cut it in pieces before to make this mixture
easier. This is another part of a so-called "emulsion".
We're adding the butter in pieces, maybe in a pair of times to be
facilitated in the mixture. A smaller, initial part of the mixture is
made by hand, in this way. We're now doing the mixing.
It's important not to incorporate a lot of air, so
the stick should always be kept under the mass.
Here we finished
our ganache, waiting now to stand. Depending on the chocolate we are
using, it needs different times to stand. If dark, it needs
at least 12 - 24 hours standing to crystallize, if milk
it needs around 48 hours, if white it's even 72 hours
standing. We prepared a tray
with a border. We're now pouring our ganache inside and spreading it
more or less uniformly.
We're covering it and letting it stand for two days. Our ganache
already crystallized. After 48 hours, we're finding it with
this consistency: it's soft but well sustained and rich. The filling is
an important passage to obtain the right consistency
when biting, as well. Let's take our macarons,
our shells, upside down to be able to fill them, and we're making this operation.
We're taking our two shells and placing them, then we're pressing
them on both sides to make the ganache leak on all sides,
then we're taking them and placing them in the containers.
These are Silikomart containers, made for macarons in particular.
Now we just have to close them to avoid humidity to come inside.
We're placing them in a freezer for some hours, we're then removing them
and placing them in a fridge for 2/3 hours. Only then, we'll find a perfect macaron
to taste, without it having a very strong elasticity to the palate. Those were
the macarons. You can now use your own tastes without filling, as you like best.
You can create desserts decorations, mono-portion finishings,
or self-made pastry, always staying faithful to the basic use.
Be creative and most of all, have fun! Have a nice work!
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