Plan B, How Long Is It In Your System

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).