Macaron Chocolat Marron

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Macaron Chocolat Marron. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Macaron Chocolat Marron, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Macaron Chocolat Marron delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few ingredients. You can cook Macaron Chocolat Marron using 10 ingredients and 4 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Macaron Chocolat Marron:

1. Coques de macarons au chocolat :
2. 104 g blancs d’œufs
3. 105 g poudre d’amandes
4. 15 g cacao en poudre
5. 164 g sucre glace
6. 94 g sucre
7. Ganache choco-marron :
8. 25 g crème de marron (Corsiglia)
9. 10 cl crème liquide entière
10. 150 g chocolat au lait (Valrhona Jivara)

Steps to make to make Macaron Chocolat Marron

1. Ganache choco-marron :
   
   Chauffer la crème liquide avec la crème de marron pour la détendre.
   
   Faire fondre le chocolat au bain-marie puis verser la crème chaude dessus et bien émulsionner.
   
   Filmer au contact et mettre au frais pour au moins 4h
2. Les coques :
   
   Mélanger la poudre d’amandes, le cacao et le sucre glace.
   
   Mixer le mélange au robot pour affiner le grain au maximum.
   
   Tamiser ensuite l’ensemble. Réserver.
   
   Monter les blancs au batteur et ajouter progressivement le sucre (en 3 fois au moins) en battant en permanence.
   
   Lorsque la meringue est lisse et brillante, elle forme le bec d’oiseau, elle est prête.
   
   On peut ajouter une pointe de couteau de colorant en poudre et battre une dernière fois pour colorer la meringue.
3. Incorporer délicatement le mélange de poudre en plusieurs fois à la maryse.
   
   Mettre l’appareil dans une poche munie d’une douille lisse (diamètre 9 à 10mm)
   
   Dresser des coques sur une plaque couverte de papier sulfurisé.
   
   Laisser croûter (la surface doit être « sèche » au toucher)
   
   Enfourner à four préchauffé à 140°C pour 15 minutes environ.
   
   Laisser refroidir totalement avant de décoller.
4. Montage :
   
   Assembler les coques 2 par 2.
   
   Fouetter la ganache au fouet manuel juste pour lui donner un peu de tenue.
   
   Mettre en poche et pocher dans les coques.
   
   Conserver 24h au frais avant dégustation.

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