The "Mmm" Brown-Matcha Macarons 
So after Macaroons INCA , I continue in the wake of a flavored macaroons Brown-Matcha Green Tea that comes again from Pierre Hermé. By cons, this time I did not find her recipe so I improvised. And as I had neither the day nor the candied chestnuts, no cream glazed chestnuts in these buttons, but just a chestnut just out of her tin ... As for the cream tea matcha, I've been bitten the recipe here at the Beau Ladle. Well, well, for those who do not know, chestnuts matcha tea and go perfectly. And if, as usual: "the buttons, it's good !"
Brown-Matcha Macarons :
Ingredients:
Hulls:
- 200 g icing sugar
- 200 g almond powder
- 200 g
powdered sugar - 50 ml of water
150 g egg whites
- food coloring (preferably powdered)
The filling:
- 150 g chestnut
- 25 g cornstarch
- 35 g sugar
-
250 ml of milk - 2 egg yolks
- ½ tablespoon matcha tea
- 10 g butter
- 50 ml whipped cream rise
Prepare shells
If
you're a robot, mix a few minutes mixing sugar-almonds. Sift the icing sugar with the almonds.
Pour 75 grams of egg whites on preparing sugar-free almond mix.
Boil water and sugar to 118 ° C. Once the syrup is at 115 ° C, begin to climb in the snow 75 g egg whites remaining.
Pour the cooked sugar 118 ° C on the whites. Whisk and let cool to 50 ° C, add the dye before its incorporation in preparing sugar-almond ice while falling pulp.
Pour into a pocket douille.Façonner circles of dough about 3.5 cm in diameter, spacing them every 2 cm on baking sheets lined with parchment paper.
Enter the plates on the worktop covered with a kitchen towel.
Allow crust shells for at least 30 minutes.
Preheat the oven, turning heat to 180 ° C (gas mark 6). Drag plates in the oven. Cook for 12 minutes 2 times faster by opening the oven door. At
out of the oven, slide the hulls on the Workplan.
Prepare cream tea matcha
In a saucepan, mix cornstarch with half the sugar and milk. Heat to boiling while stirring.
Beat the egg yolks with remaining sugar until the mixture whitens. Then pour the milk gradually while continuing to whip.
Return this mixture into the saucepan and thicken, stirring constantly. Retiter fire when the mixture boils.
Cool, when the formula is lukewarm add the butter and tea matcha.
Once preparing cold, stir in the whipped cream into whipped cream.
Refrigerate.
Finally, fill the shell:
Pour the cream before whipping in a brown pastry bag. On half shells, making a circle of brown cream a few millimeters from the edges. Place a spoonful of cream tea matcha in the center of each circle of chestnut cream and then cover the rest of shells.
Store in refrigerator up tasting macaroons (the leave about 1 h before). If you do not intend to eat them directly, you can easily freeze them (they thaw at room temperature in less than an hour).
fondant cake with white chocolate raspberry 
So two recipes for macaroons, here is the recipe for a cake made with raspberries this summer's garden and that was quickly swallowed .. .
I had almost forgotten but as someone asks me the recipe, here it is! I had found here at Lavender Line and papillae and I made tiny mods: 100 g of raspberries and a more chouille less sugar.
Well, enjoy it while it is still a few fresh raspberries on the shelves!
raspberry fondant cake, white chocolate
Ingredients:
200 g white chocolate 100 g flour
-4 eggs 50 g caster sugar
-125 g of cheese (it works with 0%) or plain yogurt
200 g frozen raspberries or fresh
Preheat oven gas mark 6 (180 ° C).
Melt white chocolate bain-marie or microwave (medium power, stirring every minute).
Beat the egg yolks with sugar and add the cheese (or yogurt) and then the melted chocolate. Whisk until a homogeneous mixture and then add the flour.
Beat the egg whites until stiff with a pinch of salt then gently fold into the mixture.
Add raspberries and mix gently.
Pour into square or rectangular pan lined with parchment paper or buttered.
Bake for 25 minutes.
Unmold and cool on rack.
The INCA Macaroons from Pierre Hermé: banana, avocado and chocolate chocolate-pear Charlotte 
Yes, buttons ... it was a while since we had not crossed here. But this time I abandoned my recipe hulls Macaroons without making head to attack me with a recipe from Pierre Hermé. Yeah, so just try her recipe for ganache, try as much as the recipe for clams. Well, it's longer, it makes more dishes but it's true that it works very well!
As for the flavor of the ganache, I was a little tired of the traditional chocolate, lemon, etc. ... and I was looking for an original idea when I came across a list of buttons proposed by Pierre Hermé. If you know this blog, you know my penchant for bizarre recipes, associations and unexpected ... the Tabasco! So when I came across this recipe ( here), I did not hesitate for long ...
Okay, I admit, it's still super long, even if it's not super complicated ... but hey, the result is truly amazing (and really good too)!
tiny mods I made to try to simplify the recipe up and I also changed the proportions of the hulls. But if you want the original recipe is here .
Well, well, "Thank you Mr. Pierre Hermé (it's still really nice to revenues available to the general public).
Macaroons INCA: avocado, banana and chocolate
Ingredients:
Hulls:
- 200 g icing sugar
- 200 g almond powder
- 200 g sugar
- 50 mL of water
-150 g egg whites
- food coloring (green or yellow, preferably in powder)
The lawyer-banana ganache:
- 3 bananas
- 2 lawyers
- 30 g orange juice
- the 1 / 4 of a lime zest
- 3 drops red Tabasco (I admit, I put 6)
-
white pepper - 265 g chocolate White
- 90 ml single cream
- 20 g lemon juice
The bitter chocolate ganache:
- 110 g dark chocolate 70% cocoa
- 110 g single cream
- 50 g butter at room temperature
The day before, prepare the ganache with bitter chocolate and make "half dry" 2 bananas:
* Preheat oven to 80 ° C (th.2 -3). Cut 2 bananas into 2 lengthwise, lemons, place in a dish and allow to dry for 2 h in the oven.
Let them cool and keep refrigerated in an airtight container.
* Melt the chocolate in a bain-marie or microwave (medium power, stirring every minute). Bring cream to a boil and pour in 3 times on chocolate. When mixture is lukewarm, add the butter and mix until mixture is smooth. Refrigerate.
The same day, prepare the shells and banana ganache Advocate
* If you have a food processor, mix a few minutes the mixture sugar-almonds.
Sift the icing sugar with the almonds.
Pour 75 grams of egg whites on preparing almonds icing sugar mix.
Boil water and sugar to 118 ° C. Once the syrup is at 115 ° C, to tart up the snow in 75 g of egg white remaining. Pour the sugar syrup to 118 ° C on the whites.
Whip and cool to 50 ° C, add the dye before its incorporation in preparing sugar-almond ice while falling pulp.
Pour into a pastry bag.
Shape dough round approximately 3.5 cm in diameter, spacing them every 2 cm on baking sheets lined with parchment paper. Type plates on the worktop covered with a kitchen towel.
Allow crust shells for at least 30 minutes.
Preheat oven, convection oven at 180 ° C (gas mark 6). Drag plates in the oven. Cook for 12 minutes 2 times faster by opening the oven door. Upon exiting the oven, slide the hulls on the Workplan.
* Prepare a lawyer banana compote. Dice half the mid-dried bananas.
Cut avocados in 2 and core of their flesh. Weighed 135 g avocado flesh of lemon.
In food processor, combine the avocado flesh, 100 grams of banana puree, diced dried banana half, orange juice and zest of a quarter of the lime to obtain a fine purée. Season with Tabasco and 2 rounds of pepper white.
NB: the original recipe Pierre Hermé do not mix in dried banana compote, he simply put the pieces, but I wanted ...
Put the chopped chocolate to melt in a bowl in a bain-marie or microwave.
Bring cream to a boil, pour over the melted chocolate then stir in banana puree lawyer. Once the ganache is smooth, add and mix the rest Mid-dried bananas, cut into small cubes. Pour into a baking dish and stick to the contact of the ganache a transparent film. The
keep in the refrigerator until it is creamy.
Finally, garnish the macaroons
Pour the ganache into a pastry bag with plain tip. Top with ganache half shells. Put in the center
1 / 2 teaspoon of bitter chocolate ganache. Garnish with a dash of new banana ganache lawyer. Cover with the other shells.
Keep in refrigerator until macaroons tasting (get them out about 1 hour before). If you do not intend to eat them directly, you can easily freeze them (they thaw at room temperature in less than an hour).
follow, macaroons cream brown-Matcha, always inspired Pierre Hermesque ...
easy (and almost light!) 
THE serving mandatory on each anniversary of my favorite Sis (good on the other hand I have one!), But also one of the desserts my daddy's favorite (but hey, this is far from a reference since almost all chocolate dessert in this category ...).
Finally, all that to say this is too good, not too heavy nor too disgusting. In addition it is far from complicated and it takes not hours to prepare, while Claire (that's my sister) you know what you have to do!
Otherwise, the recipe is from a page torn from a cooking magazine lying around since the 80 recipes in the drawer of my mother ... then for the exact references you pass. And as Mom said that this recipe for ten years and have more or less took over, Needless to say, the recipe I'll give you does not have much to do with the original ....
Charlotte chocolate-pear
Ingredients (for one large or 2 small charlotte or 6-8 people)
- 36 to 48 cookies spoon / boudoir, I like to use "Savoiardi"
- 1 can of pears in syrup (if you have time you can do it yourself ...)
- 250 g dark chocolate dessert
- 2 packets of vanilla sugar
- 400 g cottage cheese (for 0% for me, but you can put 20 or 40% if you prefer)
- 4 eggs
Melt chocolate in double boiler or in microwave (in this case put the chocolate in a resistant container in the microwave and heat on medium power (350 watts), stirring every minute). Cool a few moments.
Separate whites and yolks. Reserve the whites.
Stir the yolks to the melted chocolate, whisking briskly.
Add the cream cheese and vanilla sugar.
Beat the egg whites with a pinch of salt then fold gently into chocolate mixture. Add the pears, cut into pieces (reserve syrup). Dip cookies
Spoon pears in syrup (about 1 second per side) and line bottom and sides of a charlotte mold (or missed).
Pour in chocolate-pear, cut pieces of biscuits in excess leaving about 1 cm and cover with cookie spoons too soaked with syrup.
Refrigerate for 4 hours at least, knowing that one night is better.
NB: we are not very "sweet" at home, so nothing prevents you from preparing tea before pouring into the mold and possibly adding a little sugar.
So after Macaroons INCA , I continue in the wake of a flavored macaroons Brown-Matcha Green Tea that comes again from Pierre Hermé. By cons, this time I did not find her recipe so I improvised. And as I had neither the day nor the candied chestnuts, no cream glazed chestnuts in these buttons, but just a chestnut just out of her tin ... As for the cream tea matcha, I've been bitten the recipe here at the Beau Ladle. 
