Autumn is the season of harvest ~ for desserts is also a season of rich taste ~ representative ingredients are definitely chestnuts ~ and for eggs ~ there is nothing more grateful for its existence than making a macaron ~ typical Korean fat horse ~ practice ~ ~
By Big Nell Nell 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
Caramel sauce:
Caster sugar 200 g
Water 90 g
Light cream 210 g
Unsalted butter 20 g
Vanilla extract 1 tsp
Sea salt 2 g
Caramel cookie macaron crust:
Egg white 70 g
Caster sugar 70 g
Almond flour 75 g
Powdered sugar 84 g
And love caramel cookies 18 g
Caramel cinnamon chestnut filling:
Unsalted butter 250 g
Caramel sauce 80 g
Light cream 100 g
Osmanthus sauce 40 g
80 g of sweet chestnut kernels
ornament:
A pinch of caster sugar
A few chestnut kernels
And love caramel cookies 1 packet
<h2>Practice steps</h2>
1, thick bottom pot add fine granulated sugar and water, heat on medium-low heat, the beginning is a transparent bubble, and then slowly evaporate into caramel color can be away from the fire, immediately after leaving the fire pour light cream, while stirring. Stir well and add vanilla extract, sea salt and unsalted butter and heat over low heat until the butter melts. Pour into glass sealed jars and store.
2: Prepare all the ingredients, put 18g of caramel biscuits into a sealed bag and roll out into crumbs for later. Add a few drops of lemon juice to the egg white, beat into a coarse bubble, and then add fine granulated sugar three times to beat, each time the state of adding sugar is shown in the figure. Whip until the lines are clear and the texture is delicate and smooth, just pick up the meringue with a firm small curved hook.
3: Sift the almond flour and powdered sugar into the meringue, then add the caramel biscuit crumbs, and mix well with a spatula until the batter is smooth and flowable ribbon-like, not so thick and not thin. Pour the batter into a framed bag with a round mouthpiece, squeeze out the desired size of a round dish on a canvas-lined baking sheet, squeeze it and let it dry until you feel a thin film by hand and it is not sticky, and bake it in a preheated oven at 150 degrees For 15 minutes.
4: After the baked macaron crust is cooled, peel off from the tarpaulin and set aside. Start making the filling, roll out the sweet chestnut kernels and set aside. Softened unsalted butter with caramel and osmanthus sauce until fluffy and light in color, then light cream is added and beaten until light cream is well mixed.
5: Add chopped chestnuts and mix well, put them into a framed flower bag. Place one slice of each pair of macaron crusts on a baking sheet, sprinkle a layer of fine granulated sugar on the surface, and use a small flame of a spray gun to spew out crispy sugar shells. Break about 10 caramel cookies into small pieces. Squeeze the unspected macaron crust into two circles of stuffed sauce, leaving the middle blank and squeezing in the caramel sauce.
6, squeeze the sauce of the macaron cover with spray sugar crust, where there is sauce in the caramel biscuit crush roll a circle, stained with biscuit crumbs, and finally according to their own preferences to do some decoration.
7, caramel, osmanthus fragrance, chestnut incense ~
8, the outside crispy soft ~ sticky tooth taste is the perfect macaron
9, the taste is rich and not sweet
10, high value Oh
11, play their own creativity ~ let a pony change
12. Perfect afternoon tea
13. Infused with bittersweet heart caramel sauce
14, perfect ~ ~
<h2>Tips</h2>
Caramel sauce part: 1. When the sugar water is boiled to a slightly deeper golden brown, it can be removed from the fire, because the high temperature will continue to aggravate the coking of sugar, and it must not wait until it becomes deeper and then away from the fire, so it is easy to paste. 2. The depth of the sugar determines whether the caramel sauce is sweet or somewhat bitter. If you don't like it too bitter, you can boil it until it is golden brown and add cream. Macaron part: 1. The key to the success of the macaron is several points, of which the meringue cream is not in place is crucial, the egg white must be fresh, there can be no oil and water in the container, after the meringue cream is beaten, it should feel that the whisk and the hand have great resistance, deeper than before, the meringue cream appears shiny and very delicate, rather than the feeling of applying the sac. 2. Mixing macaron batter must be gentle, full scraping, too thick is not enough to mix, too thin is to mix excessive defoaming, mixed batter should appear to be able to flow slowly ribbon-like, and after flowing down the wrinkles will disappear for a while. 3. When squeezing the macaron, the interval should be larger, because it will be slightly larger after squeezing. 4. Spray sugar on the crust must be slowly sprayed over low heat to avoid large areas of black gelatinization.
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