The macaron shell recipe is Pierre Hermé’s standard macaron recipe, as described in my earlier post, minus the Earl Grey tea leaves, and with the cocoa solid bumped up to 60 grams. After piping, the shells are dusted lightly with cocoa powder. I find this particular recipe is a bit more “fragile”, probably due to the high amount of cocoa solids, making it more moist than the standard shell. So, some care needs to be taken while baking to ensure the oven temperature is not too high.
For the chocolate ganache, recipe is adapted as follows:
Makes enough to fill 40 macarons (with leftovers)
200 grams whipping cream (35% fat)
180 grams dark chocolate couverture (73% cocoa)
20 grams dark chocolate (100% cocoa solids)
70 grams unsalted butter at room temperature
1) Cut the butter in pieces. Chop up the chocolate and tip it into a bowl.
2) Bring the cream to a boil. Pour it over the chopped chocolate a third at a time.
3) When the mixture reaches 50C, add the pieces of butter a few at a time.
4) Whisk to obtain a smooth ganache.
The original ganache recipe calls for ‘La Viette’ butter, a sweet butter from Charentes, but, then, it also calls for Valrhona chocolate for all the cocoa components.
The resulting ganache using the “local” produce doesn’t turn out too bad. And I like the addition of the cocoa solids to reduce the sweetness.