Friday, 19 August 2011

Ferrero Rocher Macaron Recipe

I have been waiting to post this glorious recipe for a while now. I originally made these chocolate and hazelnut macarons in red weeks ago for some Christmas samples but when I tasted them and realized that they taste exactly like Ferrero Rocher I knew I had to hold of posting them and re-make them in gold.

Despite having to toast and grind the hazelnuts this recipe is actually really easy, this is mainly due to the ease of the Nutella filling. Most of my macarons have weird and wonderful fillings, all made form scratch and they do take a bit of time.

These will definitely be my go to macarons this Christmas, I'm not sure you have Ferrero Rocher in the U.S but over here Ferrero Rocher has been the most popular Christmas present for years, boxes of Ferrero Rocher are always top of those lists they do. 

 Now I hope everyone will be getting/giving Ferrero Rocher Macarons instead.

Ferrero Rocher Macarons

(Makes 30 -50 macarons depending on their size)

170g icing sugar
100g ground almonds
60g hazelnuts
1 tsp cocoa powder
4 large egg whites, separated into two equal batches -
160g caster sugar

1 jar Nutella
gold lustre dust

Preheat the oven to 180C.

Place the hazelnuts in a food processor and blitz to a crumb. Spread the ground hazelnuts on a baking sheet, turn the oven off and place the baking sheet  in the oven for around 10 minutes or until the ground nuts are dry. Place in the clean bowl of your food processor and blitz once again.
Sieve together the icing sugar, ground almonds, ground hazelnuts & cocoa powder into a large mixing bowl. Add the first batch of egg whites (unbeaten) and mix to form a thick paste. Set aside.

Tip the second batch of egg whites into a heatproof bowl and have an electric whisk at the ready. Place 50ml water and the caster sugar into a small saucepan on a medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start beating the egg whites on a high speed. Once the syrup has reached 118C pour it slowly down the side of the mixer bowl, avoiding the whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm.

Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula. The ribbon should fade back into the batter within about 30 seconds - if it does not, fold a few more times.

Heat the oven to 170C/150C Fan/ gas 3-4. Line 3 baking sheets with parchment paper. Transfer the batter to a piping bag fitted with a plain nozzle. Pipe rounds onto the prepared baking sheets, leave to rest for 30 minutes on the kitchen counter, or until the macarons have developed a skin.

Bake the macarons for 14 minutes (around 10 minutes for mini macarons). Once out of the oven immediately slide the parchment onto a work surface and cool for a few minutes before gently peeling off the paper.

Pair up your macaron shells and using a clean soft bristle paint brush, dust the macaron shells with gold lustre dust.

Marry up the macaron shells and fill a piping bag, fitted with a plain round nozzle, with Nutella.  Pipe Nutella onto the flat side of one macaron in each pair and sandwich the macarons pairs together. 

The gold lustre dust is of course optional, they will taste fantastic in any colour and decorated in any fashion.  If you are making these as a gift or just want to make something really special, a little edible gold leaf goes a long way and I think would just tip these luxurious macs over the edge into pure decadence.

I hope you all have a brilliant weekend. x

Thursday, 11 August 2011

Perfect Mocha Truffle Kisses Recipe

 As well as now making layer cakes, loaf cakes, macarons, crumbles and various other bakes at Buttercream Bakery, we are also making chocolates, so  I thought it would be nice to share one of my new recipes with you all.

These glorious mocha truffles are made with the finest milk and dark chocolate, sweetened coffee cream and dusted with a combination of best quality cocoa powder and icing sugar.

They are really not difficult to make, even easier than standard truffles if you ask me, as I find piping them a breeze.  I adapted the Chocolate Truffles recipe found in Ladurée: Sucré: The Recipes, which is a beautiful book with some divine, if a little complex recipes.

Mocha Truffle Kisses

Makes 40 - 50 Truffles

65g butter, very soft
150g best quality milk chocolate
50g best quality dark chocolate (70% cacao solids)
150ml double cream
1 tsp instant coffee granules
60g cocoa powder
40g icing sugar

Piping bag fitted with a 1/2-inch plain tip


Whisk the very soft butter in a small bowl until smooth. 

 Using a sharp knife chop the chocolate on a cutting board and place in a large bowl.

In a small saucepan combine the double cream and vanilla sugar and bring to a boil.  Add the coffee and stir until combined. 

Pour this hot liquid over the chopped chocolate and combine well.  Once all the chocolate has melted add the butter and combine.

Pour the ganache into a baking dish. Cover with plastic wrap and refrigerator for between 45minutes and 1 hour, to cool completely. Remove from the refrigerator and leave to rest at room temperature for around 15 minutes.

Transfer the ganache to the piping bag fitted with a plain tip. Holding the piping bag vertically, pipe small rounds onto a lined baking sheet, using a squeeze and release motion in order to create the kiss shape. Sift the cocoa powder and icing sugar together into a small bowl and dust over the truffles using the sieve.

 Place the sheet in the refrigerator for 30 minutes until the truffles become firm.

Store truffles in an airtight container in the refrigerator.

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