Pumpkin French Macarons

Macaron recipe. (24 macarons cookies/ 48 shells)

Recipe by Florian bellanger and Ludovic Augendre, Chefs Owners of Mad Mac Macarons

(day1) Pumpkin Cream Recipe (make the day before and refrigerate overnight)

Heavy Cream  1/3 cup (60grs)

Milk 1/4 cup  (40 grs)

White chocolate  5 oz (140 grs)

Pumkin Puree (canned)  2 oz  (56 grs)

1 pinch cinnamon powder

1 pinch Nutmeg powder

Salt + pepper

Chop thinly white chocolate and place it in a mixing bowl

In a sauce pan, bring to a boil heavy cream + milk, once boiling pour this mixture on the white chocolate , whisk until combine, then add pumpkin puree, cinnamon, nutmeg, salt and pepper , whisk until combine.

Refrigerate this cream overnight.

(Day2) Macaron Shell Recipe

Almond Flour 1 cup (100 grs)

10 X Powder sugar 1/3 cup + 1 tblespoon  (80 grs)

Egg white 1 unit (30 grs)

Orange Food Colouring

Pumpkin Seeds

Sugar 1/3cup (68 grs)

Egg white 1 unit (30 grs)

 Process:

 Using a whisk Combine in a mixing bowl, almond flour and  powder sugar, add the egg white and mix until combined.

In a Mixing machine (kitchen aid) using whisk attachment, Whipp the egg white / half way, start to add the granulated sugar little by little, to strentengh the whipped egg whites (stiff peak) .add food colouring at the end until nice bright orange color (has to be bright because color fade away a bit during baking)

Add 1/3 of your egg whipped white (meringue)  into the first mix, mix using a spatula,  until combined,  (repeat) …. add the rest of your egg white  and do the mix by hand with a rubber spatula, mix until combined  and shinny.

Pre-heat your oven at 375 F

Using a pipping bag , form the macarons shells on a sheet pan tray lined with non-stick parchemine/baking paper,  no more than 1 inch diameter .

Important before baking :

Let the macarons shells rest at room temperature (for about 15 minutes) or until the top of your cookies get dry a bit and does not stick to your fingertip anymore.

 bake at 375 F  for 12 to 14 min.

Once out of the oven , let them cool at room temperature , then take out (gently/ French Macarons shell are very Fragile) Flip over your macarons and using your thumb  press a bit the center  of it to get a small hole using a pipping bag or teaspoon, apply filling (pumpkin cream) on only one side of the cookies and stick both part together .

 Note : once all done you can either serve the Macarons the same day or refrigerate them (up to 5 days) in an air-tight container , the inside will absorb some moisture from the preserve and they will get even more nice and tender.

My French Crepes

 by Executive Pastry Chef , Florian Bellanger

French Crepes Batter Recipe:

 (yield : about 20 crepes)

1 Cup all purpose flour

2 large eggs

1 table spoon granulated sugar

1 table spoon oil

1 teaspoon of Rum

1  cup of fresh milk

In a mixing bowl, blend all purpose flour, eggs, sugar, oil and rum.

Pour in fresh milk gradually and keep whisking until combine , leave this batter (covered) to rest for 30 minutes at room temperature.

On a stove (gaz or electric) and Using a non stick pan (medium size)  , apply some oil (brush or using a paper towel) to prevent sticking ,

Using a ladle, pour 1 ounce of crepe batter onto the very hot pan, rapidly moving the pan in a figure of 8 motion to spread the batter evenly over the surface.

Brown the crepes for about 40 seconds, using a spatula, flip over the crepe to brown the other side for about 40 seconds.

Place the crepe on a plate and repeat with the rest of the batter.

Crepes can be stack on pile and left at room temperature (cover with plastic wrapping) until using.