How To Make Basic Macarons Shells

Ingredients

• 150g icing sugar

• 150g almond powder

• 55g white eggs

• 55g white eggs

• powder colouring

• 150g granulated sugar

• 38g water

Steps

Start with making the Italian meringue

1. Pour the water and the granulated sugar in a pan

2. Without stirring, bring to boil until 118°C

3. Simultaneously, gently start beating the white eggs and increase the speed when the sugar reaches 105°C

4. Pour slowly the syrup into the beaten white eggs and keep beating until it cools and you get a nice peak texture

While the meringue is cooling down follow the next steps

1. Sift/Blend Icing sugar and almond powder

2. Pour white eggs and colouring in the bowl with the powders and start to gently fold in the batter

3. Fold a third of the Italian meringue then add the rest meticulously

4. Work the batter like if you want to remove the air ('macaroner') until getting a shiny and smooth consistence

5. Fill a piping bag

6. Pipe out regular rounds on a baking sheet

7. Tap the trail 3-4 times to remove air bubbles and flatten eavenly the macarons shells

8. Preheat your oven at 150°C (fan)

9. Leave to form a crust for minimum 20min at room temperature

10. Bake between 10 and 14 minutes depending on your oven and the round size

Tips

• Before letting the shells crusting, delicately tap the bottom of the tray to remove air and make all shells even

• Before you put the shells in the oven, delicately touch the top and you should feel a dried layer

• Make sure to incorporate the sugar at 118°C and slowly into the frothy white eggs to avoid over cooking the eggs

• During the cooking class at Mauderne, you learn how to do the 'macaronage' to get the right consistency of the batter

Basics to know how to make Pate A Choux by Massy

For approximately 12 eclairs or 30 choux pastry

Ingredients

• Sweet choux pastry:

  250g g butter

  375g eggs

  235 g flour

  250g water

  35g milk

  1 pinch of salt

Steps

1. In a saucepan, mix the water butter and salt. Cook over low heat until boiling, stirring with a wooden spoon until the butter melts completely. Remove the pan from the heat and add the flour all at once. Mix vigorously to prevent lumps from forming.

2. Once the dough comes off the walls and forms a ball, put the pan back on very low heat to dry out the dough for 2 minutes while stirring. Still off the heat, add the milk an egg and mix to blend well. Repeat the process with each egg, adding them one by one.

3. Work the dough until it is smooth and forms a ribbon around the spoon.

Tips

• Preparation time: 15 minutes

• Cooking time: 20-25 minutes

• Oven temperature: 190°C

• This dough can be used for choux, eclairs, chouquettes, profiteroles and religieuses

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

Learn How To Make Basic Choux Pastry

For approximately 12 eclairs or 30 choux pastry

Ingredients

• Sweet choux pastry:

  100 g butter

  4 eggs

  150 g flour

  25 g caster sugar

  14 water cl

  12 milk cl

  1 pinch of salt

• Salted choux pastry:

  80 g of butter

  4 eggs

  65 g of flour

  20 water cl

  1 pinch of salt

Steps

1. In a saucepan, mix the water (and milk for the sweet version), butter and powdered sugar and/or salt. Cook over low heat until boiling, stirring with a wooden spoon until the butter melts completely. Remove the pan from the heat and add the flour all at once. Mix vigorously to prevent lumps from forming.

2. Once the dough comes off the walls and forms a ball, put the pan back on very low heat to dry out the dough for 2 minutes while stirring. Still off the heat, add an egg and mix to blend well. Repeat the process with each egg, adding them one by one.

3. Work the dough until it is smooth and forms a ribbon around the spoon.

Tips

• Preparation time: 15 minutes

• Cooking time: 35 minutes

• This dough can be used for choux, eclairs, chouquettes, gougeres, profiteroles and religieuses

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