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 ... 
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