RecipeWe make difference SIB
INGREDIENTS
Ingredients
Macaron shell
- Macaron Mix 200g
- Water ( 45 ℃) 40g
Foie Gras Mousse
- Foie Gras spread 50g
- Butter 200g
- Compound cream DB Cooking 15g
- GELATIN SHEET 2.5g
- Chicken stock 10g
- Cognac 1.5g
- Salt 1g
- White pepper 0.3g
Assemble
- Macaron shell 1setg
- Foie Gras mousse 6g
- Kashuobushi 0.1g
HOW TO MAKE
Method
Macaron shell
- 1 Blend premix + 45℃ water
- Whisk at Speed 8 of Kitchen Aid for 5 mins
- Pipe in 35 mm diameter
- Drying for 30 mins (It can be varied by the atmosphere)
- Baking Deck oven 150 ℃ for 15 mins (Damper open)
Foie Gras Mousse
- Blend Foie Gras spread + Melted butter
- Soak gelatin in the cold chicken stock and then warm in order to melt gelatin
- Blend 1 + 2 + soft whipped DB cream
Assemble
- - Pipe Foie gras Mousse on the macaron shell
- - Place Kashuobushi
- - Place another side of macaron shell
PRODUCTS
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