Kings Heath   0121 444 8167

Moseley       0121 449 4413

Episcopale

Makes 1 cake

 

Chartreuse Macaron

180 g (6 oz) icing (confectioners’) sugar

90 g (3¼ oz) ground almonds (almond meal)

70 g (1½ oz) egg white, at room temperature

Green food colouring

 

Macaron Filling

125 g (4½ oz) caster (superfine) sugar

50 ml (2 fl oz) water

2 eggs

200 g (7 oz) butter, softened

 

Sponge

4 eggs, separated

125 g (4½ oz) caster (superfine) sugar

125 g (4½ oz) plain (superfine) flour

Pastry Cream

2 eggs, separated

65 g (2¼ oz) caster (superfine) sugar

20 g (¾ oz) plain (superfine) flour

20 g (¾ oz) custard powder

250 ml (8 fl oz) milk

 

Chartreuse cream

100 ml (3½ fl oz) whipping cream

1 teaspoon agar agar

25 ml (1 fl oz) chartreuse liqueur

Chocolate truffle

40 g (1¼ oz) glucose

700 ml (1 pint 3½ fl oz) whipping cream

300 g (11 oz) dark (bittersweet) chocolate, melted

 

Ganache

300 ml (½ pint) whipping cream

40 g (1¼ oz) glucose

300 g (11 oz) dark (bittersweet) chocolate, melted

White chocolate, to decorate

To make the macaron, mix 150 g (5 oz) of the icing sugar and ground almonds together in a bowl, then pass through a fine sieve into a clean bowl.

 

In a clean, grease-free bowl, whip the egg white until soft peaks form. Add the rest of the icing sugar and beat for 1 more minute.

 

Pour the almond mix over the whipped egg white and using a spatula, stir until the mixture starts to shine, AQ how long?. Partfill a piping bag fitted with a round nozzle with the mixture and pipe 40 shells on a baking sheet lined with baking paper. Leave at room temperature for about 1½ hours. Preheat the oven to 150°C/300°F/Gas mark 2.

 

Bake the macarons for 10–12 minutes. Leave to cool.

 

To make the macaron filling, pour the sugar and water into a pan, set over medium heat and bring to 121°C/250°F. Once the sugar/water has reached 115°C/239°F, start beating the eggs in a bowl using an electric whisk. When the sugar/water mixture reaches temperature, pour it over the eggs slowly, and beat using the electric whisk on full speed. Continue to beat until cold.

 

 

Add the softened butter in 4–5 batches, then flavour as desired.

 

Preheat the oven to 180°C/350°F/Gas mark 4. Line a Swiss roll tin (jelly roll pan) AQ what size? with baking paper. Line trays

that will fit into the refrigerator with baking paper. Place 15 baking rings, each 7 cm (2¾ in), on the trays and line each with

acetate strips, 24 x 4 cm (9 x 1¾ in).

 

To make the sponge, whip the egg whites in a bowl, using an electric beater set on a medium speed until stiff.

 

Add the sugar and whip on full speed for another 1 minute.

 

Add the egg yolks and beat to fully incorporate.

 

Remove the bowl from the mixer.

 

Sift in the flour and fold in gently with a spatula.

 

Spread the sponge mixture evenly in the tin to 1 cm (3/8 in) thick. Bake for 12–15 minutes. Leave to set in the tin for a few

minutes before turning out onto a wire rack to go cold. Stamp out 7 cm (2¾ in discs from the sponge and place the disc in each ring.

 

To make the pastry cream, beat the egg yolks with the sugar in a heatproof bowl. Add the flour and custard powder and stir well.

 

Meanwhile, bring the milk to the boil in a small saucepan, then pour over the egg yolk mixture, stirring constantly.

 

Pour the egg mixture back into the pan and return to the heat. Continue cooking until the cream has thickened.

 

Pour into a container. Cover the top with cling film (plastic wrap) to stop air from getting to the cream. Leave to cool.

 

To make the chartreuse cream, whip the cream in a bowl until soft peaks form.

 

Once the pastry cream is cool, warm the chartreuse cream in a pan over low heat and stir in the agar agar.

 

Pour the liqueur over the cold pastry cream then fold in the whipped cream carefully with a spatula. Part-fill a piping bag with

the cream mixture and pipe onto the sponge layers.

 

Allow to set for at least 2 hours in the refrigerator.

 

To make the chocolate truffle, pour the glucose and 300 ml (½ pint) of the whipping cream into a medium pan, set over

medium heat and heat to 90°C/194°F. Pour the melted chocolate over the top. Allow to cool naturally to room temperature.

 

Pour over the rest of the cream, stir in and leave to set in the refrigerator.

 

To make the ganache, in a medium pan, boil the whipping cream and glucose to 90°C/194°F. Pour over the melted chocolate

and leave to cool to room temperature.

 

Remove the sponge from the freezer and discard the rings and acetate strips.

 

Place on a wire rack.

 

Pour the ganache over the truffle AQ this is a muddle - pls clarify what's happening here.

 

Decorate the sides with white chocolate strips AQ add to ing list, how do you make the strips?.

 

To make the chocolate stripe, melt some chocolate AQ add to ing list? in a bowl set over a pan of simmering water and

heating it to 45°C/113°F then leaving it to cool to 26°C/79°F. Increase the temperature to 31°C/88°F.

 

Spread out in a fine layer on acetate.

 

When the chocolate starts to set, stamp out shapes then leave to set in the refrigerator.

 

 

Kings Heath   0121 444 8167

Moseley       0121 449 4413