Silky Pistachio Cream for choux pastry by Mauderne

Filling for approximately 12 choux

You can find the recipe of the pate a choux here

Ingredients

• 88g half milk

• 16g double cream

• 6g orange blossom water

• 24g sugar

• 21g yolk

• 9g corn flour

• 1g gelatine

• 49g beurre

• 20g pistachio paste

Steps

1. Heat the milk, double cream, with orange blossom. In a bowl, whisk the eggs with the sugar then add the cornflour, mix.

2. Add the hot milk then return to the saucepan and without ceasing to stir thicken for 3 minutes.

3. Off the heat, add the butter and stir to dissolve it, then add the gelatine, then the pistachio paste and stir well. Pour into a plate covered with cling film, cover with film on contact then let cool before use.

Tips

• You can make your own pistachio paste with fresh pistachio (not the salted one) that you blend with some concentrated milk.

• Come to Mauderne's cooking classes to learn the tips and secrets about a nutty silky pistachio choux filling

Pistachio Ganache For Macarons

For approximately 30 macarons

Ingredients

• 200g heavy cream (double cream)

• 220g white chocolate

• 2 tbsp of pistachio paste

Steps

1. Add the pistachio paste to the cream in a pan

2. Heat the cream and stop before boiling (80°C)

3. Add the white chocolate away from direct heat

4. Mix until you get an homogenous mixture

5. Cool it down before putting it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)

Tips

• If you want to make your own pistachio paste, blend pistachio (75g) with 1tsp of condensed milk and 1 tsp of vanilla paste

• If the cream is boiling, wait few seconds before melting the white chocolate in

• Come to Mauderne's baking classes to learn the tips and secrets about how to make macarons at home

Caramel Chantilly Cream For Profiteroles, Paris-Brest and Eclairs by Massy

Filling for approximately 30 choux

You can find the recipe of the pate a choux here

Ingredients

• 150g whipping cream

• 150g mascarpone

• 2tbsp caramel sauce

• 25g icing sugar

Steps

1. Whip all the ingredients together slowly until the mixer paddle makes mark in the cream

2. Use it straight away if your choux pastries are ready and cold or keep it in the fridge until using it

Tips

• You can make your own caramel sauce with sugar and double cream

• You can use the whisk instead of the paddle to have a more aerated and stiff chantilly

• Come to Mauderne's cooking classes to learn the tips and secrets about making caramel Choux pastries

Chocolate Chantilly Cream For Profiteroles and Eclairs by Massy

Filling for approximately 30 choux

You can find the recipe of the pate a choux here

Ingredients

• 150g whipping cream

• 150g mascarpone

• 5g of cacao powder

• 25g icing sugar

Steps

1. Whip all the ingredients together slowly until the mixer paddle makes mark in the cream

2. Use it straight away if your choux pastries are ready and cold or keep it in the fridge until using it

Tips

• You can use the whisk instead of the paddle to have a more aerated and stiff chantilly.

• Come to Mauderne's cooking classes to learn the tips and secrets about making chocolate choux pastries and profiteroles

Pistachio Chantilly Cream For Choux and Eclairs by Massy

Filling for approximately 30 choux

You can find the recipe of the pate a choux here

Ingredients

• 150g whipping cream

• 150g mascarpone

• 2tbsp pistachio paste

• 25g icing sugar

Steps

1. Whip all the ingredients together slowly until the mixer paddle makes mark in the cream

2. Use it straight away if your choux pastries are ready and cold or keep it in the fridge until using it

Tips

• You can make your own pistachio paste with fresh pistachio (not the salted one) that you blend with some concentrated milk.

• You can use the whisk instead of the paddle to have a more aerated and stiff chantilly.

• Come to Mauderne's cooking classes to learn the tips and secrets about a nutty pistachio flavoured filling

Passionate Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 114g eggs

• 50g caster sugar

• 170g passion fruit juice

• 175g slightly salted butter

• 40g almond flour

Steps

1. Make your own passion fruit juice

2. Mix in a bowl the eggs, sugar and passion fruit juice

3. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

4. When the mix is about (60°C) add the butter

5. Stir until you get an homogenous mixture

6. Add the almond and stir until the mixture is homogenous

7. Blend with a hand bendler for 10min

8. Pour the cream in a recipient

9. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• Keep stirring and keep an eye on step 4. This is the key secret for the success of this filling.

• Come to Mauderne's cooking classes to learn the tips and secrets about a tropical Pineapple and Coconut filling for macarons

Tropicolada Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 114g eggs

• 75g caster sugar

• 20g of desiccated coconut

• 170g fresh pineapple juice

• 175g slightly salted butter

• 40g almond flour

Steps

1. Make your own lemon juice

2. Rub sugar with the zest

3. Mix in a bowl the eggs, sugar and lemon juice

4. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

5. When the mix is about (60°C) add the butter

6. Stir until you get an homogenous mixture

7. Add the almond and stir until the mixture is homogenous

8. Blend with a hand bendler for 10min

9. Pour the cream in a recipient

10. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• Keep stirring and keep an eye on step 4. This is the key secret for the success of this filling.

• You could add a shot of rhum in the pineapple juice if you’d like.

• Come to Mauderne's cooking classes to learn the tips and secrets about a tropical Pineapple and Coconut filling for macarons

A Famous Passion Fruit And Milk Chocolate Ganache For Macarons

For approximately 30 macarons

Ingredients

• 200g milk chocolate

• 90g of passion fruit juice (5 passions fruit)

• 36g butter

Steps

1. Make your own passion fruit juice (cut, blend and sift)

2. Heat the passion fruit juice in a pan

3. Start to melt the milk chocolat 'Bain marie' style

4. Pour in 3 times the passion fruit on the milk chocolat until it is smooth

5. When the mix is about (60°C) add the butter

6. Stir until you get an homogenous mixture

7. Leave it outside to cool down and get ticker

8. Keep it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)

Tips

• You may need to mix for a long time before the chocolate and passion fruit become smooth: This is because of the acidity of the passion fruit

• Depending on the weather or the temperature in your flat you may not need to put it in the fridge

• Come to Mauderne's cooking classes to learn the tips and secrets about an intense vanilla flavoured filling

Citrus Ganache For Macarons

For approximately 30 macarons

Ingredients

• 200g heavy cream (double cream)

• 220g white chocolate

• 1 clementine zest

• 1 lemon zest

Steps

1. Grate the clementine and the lemon to get small pieces of their skin

2. Add the zest to the cream in a pan

3. Heat the cream and stop before boiling (80°C)

4. Add the white chocolate away from direct heat

5. Mix until you get an homogenous mixture

6. Cool it down before putting it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)

Tips

• Make sure to wash and dry the citrus before grating

• Don't grate too much, we should only take the first zest

• If the cream is boiling, wait few seconds before melting the white chocolate in

• Come to Mauderne's cooking classes to learn the tips and secrets about an intense vanilla flavoured filling

Vanilla Ganache For Macarons

For approximately 30 macarons

Ingredients

• 200g heavy cream (double cream)

• 220g white chocolate

• 2 vanilla pods

Steps

1. Grate the vanilla pods to get the beans

2. Add the bean and grated pods to the cream in a pan

3. Heat the cream and stop before boiling (80°C)

4. Add the white chocolate away from direct heat

5. Mix until you get an homogenous mixture

6. Cool it down before putting it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)

Tips

• If you find Vanilla Bourbon, the flavour will be even more intense

• If you use a non-serrated knife, you can get the bean without cutting in two parts the pod. Instead you cut one end of the pod and you press with edge of the knife all along

• If the cream is boiling, wait few seconds before melting the white chocolate in

• Come to Mauderne's cooking classes to learn the tips and secrets about an intense vanilla flavoured filling