The macaron tart
>>22045557*steals all the strawberry and choccy ones*
>>22045566>strawberryThey're raspberry, choco, coffee, lemon basil and banan caramel
Pâte sablée
Almond cream
Baked. Gluten so relaxed you’d never guess the flour has 12% protein.
Bolivian Beniano 68% ganache, with bright acidity and notes of honey, dried fruit, and a gentle floral lift.
Adorned with macarons
Tartanon, I'm the guy that made a pact with you last thread. I learned a lot during the process and I have a few questions for you. Here are some of my first tarts I made for mother's day. The berries were wonky when my wife took the picture, I sent them looking prettier
Cross sectionSimple as
>>22045664Pic didn't attach for some reason
>>22045669
>>22045664>>22045669Based tart maker
>>22045664>>22045669>>22045670So, my confit initially didn't set because of a bad pectin brand. Ironically, they preferred the runniness of the berry sauce, essentially a coulis.My questions: how do you usually let your pat sablee rest? Do you roll it, cool it, then fit into mold then bake? Or do you let it rest once again IN the mold prior to baking?Can you post a recipe for the orange cremeux you made for a citrus tart last time around? Same for the chocolate molleaux you used on your raspberry chocolate tart. I'm dying to make that. I have other questions but I forgot. Thank you for being an inspiration
>>22045671Thanks. It's a lot of fun
>>22045682>how do you usually let your pÂtE sablÉe rest?So i make the pâte sablée/sucrée trying to activate the less the gluten so it doesn't get strength. I then use cling film, put it flat in it, not in a ball, and let it rest a night in the fridge. It helps relax the glute, i have strong flours, and also mingle the flavours if you use vanilla, tonka, lemon etc. The next day i line the tart ring and put it either in the fridge for the night or the freezer for at least two hours without clinf film. It'll dry a bit and allow you to blind bake it without making holes like >>22045650 and also without weights. I also use a perforated silicon thing like in >>22045650Results in a tart shell like >>22045655 where the walls don't fall and it doesn't retract.
>>22045682>recipe for the orange crÉmeux you made for a citrus tart last time aroundThe dome shaped one orange tart?
>>22045682>the chocolate moELLEUX16 g of butter10 g of 70% dark chocolate1 egg (50g)16 g of acacia honey (neutral tasting honey) or inverted sugar26 g of sugar16 g of almond powder (almond flour)26 g of flour1.5 g of baking powder5 g of cocoa powder (unsweetened)26 g of heavy cream (30% fat minimum)60 g of raspberriesMelt the butter and chocolate over low heat (or in the microwave).Whisk the egg, honey, and sugar together.Add the almond powder, flour, and baking powder. Sift in the cocoa, add it as well, then whisk again until the batter is smooth.Finally, add the heavy cream, melted butter, and melted chocolate, then mix one last time.Pour the batter into your pre‑baked tart shell (even if it has just come out of the oven).Spread the batter evenly, then add the raspberries, pressing them well into the mixture.Bake again for 15 minutes at 170°C.>Raspberry compote:250 g of raspberries (fresh or frozen)60 g of sugar3 g of pectin NHCook the raspberries in a saucepan, crushing them roughly with a whisk. As soon as they start to warm up (around 40°C), add the sugar–pectin mixture and keep whisking continuously.Continue cooking the compote until it comes to a boil, without stopping stirring. Keep it boiling for at least 1min.Pour everything into a bowl or dish, let it cool, then refrigerate.Godspeed, i'm waiting for the results.
>>22045702Two actually. The one with fresh slices of pomelos and the mango/banana/pineapple one for the tropical tart. I'll post a recipe for a lemon sabayon tart I made too
>>22045706>The one with fresh slices of pomelosLemon cream:100 g of sugarThe zest of one untreated or organic lemon80 g of lemon juice2 eggs (100g)120 g of butterPut the sugar in a bowl and zest the lemon over it. Rub the zest into the sugar with your hands until the mixture becomes grainy. This helps release the lemon’s aromas and infuse the cream.Add the eggs and lemon juice, then mix. Heat everything over low heat until it reaches 83°C (as you would for a crème anglaise), stirring continuously. Remove the cream from the heat, then let it cool to 60°C by placing the bowl over a cold water bath.Add the butter cut into pieces. Blend with an immersion blender for several minutes until the butter is fully incorporated.Place cling film on the surface/contact of the cream and refrigerate.
>>22045706>the mango/banana/pineapple one for the tropical tart.190 g of pineapple purée220 g of mango purée220 g of banana purée230 g of eggs190 g of egg yolks166 g of sugar10 g of gelatin230 g of butterRehydrate the gelatin. Dice the butter.Blend the purées together with an immersion blender. Cook over low heat. Whisk in a bowl the eggs, the egg yolks, and the sugar.Pour into the saucepan. Keep stirring. Cook until thickened. Remove from the heat. Add the gelatin, whisk. Add the butter, whisk.Pour in your mould.Put in the fridge or freezer until solidification.
What are your thoughts on citrus zesters? Overhyped unitasker, or necessary flavour isolator?
>>22045753Just use a knife
>>22045722>>22045709>>22045705Wonderful thank you so much. I am exuberant. I'll post back with results and some other contributions
>>22045753I have one but almost never use it. I use microplanes, the chinkshit one works just as good as the real for a fraction of the price one btw.>>22045760Godspeed tartprenticebro, post the results i'll be waiting.
>>22045663>>22045557>make a bunch of unrelated topping that can't be eaten with the tart
>>22045794Some people like their tarts multidimensional
>>22045557About to make an apple tart with pate sucree mixed with grinded down brown sugar, cinnamon and cloves, and caramel sauce.
>>22045795Just wait until she discovers the croquembouche.
>>22045649you fancy mo-fo, sounds godlike
>this thread10/10
>>22045812>croquembouche>all one piece of the same object>his tart>a tart with maracons piled on topnot the same
>>22045820>all one piece of the same object>she doesn't know they're filled with different fillingslol
>>22045821the fillings don't matter, what matters is how it comes together and is eaten. if you put croquembouche on top of a tart, it would be equally as retarded
>>22045821>Commonly served at weddings and ceremoniesThese would have to have a high topple rate all things considered. Almost seems like a trap, a drunk uncle trap.
>>22045709>>22045722>>22045773Just checking here, is there supposed to be heavy cream in these recipes?
me entering this thread
>>22045557I hate these thinks. >think they'll be like minu ice cream sandwhuches>its just a gross wannabe rubbery marshmallow
>>22045557very nice
>>22045557has anyone ever noticed how macarons look like a puffy pussy hahasometimes I spread them a little bit and lick out the filling before I eat them properly just to imagine it
>>22046213So put them in the freezer
>>22045797Godspeed, post results if it's not too late.>>22045812For me, it's the nougatine and the pistachio crème pâtissière.>>22045814Thanks bro. The banana caramel ones are my ultimate weakness.>>22046126Nope, no heavy cream. For the mango banana pineapple you can put a mirror glaze or nappage neutre once frozen.>>22046213Macarons are not supposed to taste like marshmallows. That is what happens when you eat the kind that should have stayed in the bin. Ladurée can introduce you to the version people actually talk about.>>22046471>>22047277Thanks bros.>>22047280I haven't thought about that but ok.
Made salted butter caramel gelato. Love me caramel so much it's unreal. I'll probably make a caramel tart next.Also made an apricot rosemary gelato. Next pastry flavour theme after the caramel tart is my guess.
This thread is pretty re-tart-ed
>>22048532Sounds so good!
>>22049288It really hits the spot.
Lovely
>>22045557macarons are super overratedt. french lad
>>22051055they are in fact not overrated>t. french lad
>>22051060si tu étais vraiment français tu ne mettrais pas des putains de macarons sur une tarte
>>22051066not OP thougheverbeitis Stéphane Glacier not french?
>>22051055Here we go again, hating everything Italian.
>>22051073he must do it just because it sells not because it's a good idea
>>22051086pardon me, you did not answer the question>is Stéphane Glacier not french?
>>22051092Maybe he doesn't like to fully engage with trannies such as yourself?
>>22051094but is he french though? i notice you still haven't answered
>>22051102he lost his frenchnness the day the idea alone of putting a macaron on a pie crossed his mind
>>22051111so he's not french? how can he be Meilleur Ouvrier de France if he's not french?
>>22051124he got perverted by greed
>>22051129so is he french or not? and is he a MOF or not? i'm getting the impression that you veski a lot of questions, but you sure do declare a lot of inepties
>>22051146He was french, now he is nothing.>veski kys sandnigger
>>22051153so he is not a MOF?
>>22051161He indeed was, but a demon or perhaps a vengeful spirit took control of his agency
>>22051180strange, he doesn't seem to know
>>22051200lookup the meaning of agency
>>22051209>si tu étais vraiment français tu ne mettrais pas des putains de macarons sur une tartelook up the meaning of moving the goalpost, totally not deceptive and totally real french lad
>>22045557This seems excessive
>>22045557The macaroni tart.
>>22050697Thanks homie>>22051073>when it's so obvious anon larps as a french you keep answering in englishKek. Stéphane Glacier is GOATesque and Abdellatif Kechiche makes kino cinéma.
>>22045557Nigga those are pretty patties
>>22045557Looking great. I should make these little niggas sometime already. Hearing about the countless ways you can fuck up and ruin macarons makes it seem a bit intimidating to try kek
>>22053613Reminds me of candy burgers.
>hear me out dude we're going to make a cake alright? And then we're going to place whole ass biscuits all over it
>>22054502>whole assFuck off wigger
>>22054503split your sweets spastic
>>22045557Macarons are my favorite dessert. You are a scholar, a gentleman, and a refined specimen, may you get head from your waifu
>>22045557Ooh la la
>>22054308They look completely different
>>22056774They're the same picture.
>>22045852the only time I saw this at a wedding it was behind the service table and accessible only to the caterers but setup on a sort of high crate so that everyone could see it.
>>22051055Also French, also do not like macarons in general (had La Durée, just not my thing), it doesn't help that almost every corporate function or middle manager trots them out like a supreme treat. This is an excellent thread though and they're still pretty to look at.
>>22045557At Costco I found you could get boxes of macarons for a tenner. 2 x 24 trays, 48 macarons in total, various flavour. Seemed like a good deal.
>>22045557small time
>>22057006Pft lame
>>22057009>La Durée
>>22045557>>22045663>>22045667I thought you made the macarons. Bye....
>>22057375kek I had no idea it was one word, I thought it was meant to be some kind of pun I didn't get. Anyways that and Mariage Freres are the two things HR girls just can't stop talking about, tiresome.
>>22057024Enjoy your styrofoam cake homie
>>22045557I want to suck your penis.
>>22053613>>22054664>>22057009Thanks bros.>>22053873Don't wait. Make them. It's an old wives tale that they're hard to make. They’re actually quite simple to make. Unless you're retarde, of course.>>22057387I didn’t realize I needed to spell that out but i guess even slow people browse this board.The tard shell, the almond cream, the ganache, the macarons shells, and the macarons fillings are homemade. By me. In my kitchen. In my house. Tell me if you’re confused about anything else. I’m happy to help.>>22057584Thats nice of you anon. Thank you.
>>22058194false advertisement yawn
>>22054622Post something or stop whining you lavender scented twatshit
>>22059059>false advertisementI’m not quite following.
lesbian cookies
>>22059579Lesbos eating good
>>22059878
