DOUBLE CHOCOLATE MACAROONS

Yield: 28 Servings Portion Size: _______________

Country of Origin: France
Date Performed: August 17, 2019

Ingredients:

200 G Icing Sugar

125 G Ground Almonds
15 G Cocoa Powder
3 Pcs Medium Free-Range Egg Whites
25 G Golden Caster Sugar
Red Food Paste

For the Filling:

150 G Dark Chocolate, roughly chopped
100 G Unsalted Butter
3 Tbsp Double Cream
Procedure:
1. Start by making the filling. Melt the chocolate, butter and cream together in a heatproof bowl set
over a saucepan of barely simmering water, making sure the surface of the water does not touch
the bowl. Stir until smooth, then cool at room temperature until the mixture has thickened and has
a piping consistency but isn’t hard.

2. Meanwhile, make the macaroons, line 4 baking sheets with baking sheets. Put the icing sugar,
ground almonds and cocoa powder into a food processor and grind to a very fine powder. Sift the
powder into a mixing bowl.

3. In a separate, clean and dry bowl, whisk the egg whites to soft peaks, adding the caster sugar a little
at a time. Just before the whites are peaking, add a point of knife of red food paste (this will enhance
the natural reddish color of the cocoa powder). Using a rubber spatula, gradually fold the powder
mixture into the egg whites until smooth and glossy, but not runny.

4. Spoon the mixture into a piping bag fitted with a plain piping nozzle, then pipe 28 disc about 3 cm
in a diameter onto the prepared baking sheets. Leave to stand at room temperature for 15 minutes
to allow the tops of the macaroons to start to dry (in France, this process is called croutage).
Meanwhile, preheat the oven to 150 C/ Fan 130 C/ Gas 2.

5. Bake the macaroons for 20 minutes or until the baking paper peels away from them easily. Remove
the baking sheets from the oven, then leave the macaroons to cool completely.

6. When the macaroons have cooled, spoon the filling into a piping bag fitted w/ a plain nozzle. Pipe
roughly 2 tsp. of the ganache filling onto the flat based of a macaroon, then sandwich together w/
a second macaroon. Repeat w/ remaining macaroons. Store in airtight container for up to 3-4 days
it’s best not to put them in fridge as this can make them sticky.
 CRÈME CARAMEL

Yield: 6 Servings Portion Size: _______________

Country of Origin: France, Spain Portugal
Date Performed: August 17, 2019

Ingredients:

1¼ Caster Sugar
300 ML Thickened Cream
1 ½ Cup Milk
1 Tsp Vanilla Extract
6 Pcs. Eggs

Procedure:

1. Pre-heat oven to 170 C / 150 C fan forced. Combine ¾ cup sugar and 1 cup cold water in a saucepan
over low heat. Cook, stirring for 5 minutes or until sugar has dissolve. Increase heat to high. Bring
to the boil. Boil without stirring. For 5-7 minutes or until golden. Remove from heat. Set aside for
2 minutes to bubbles to subside. Pour mixture into 6 1 cup capacity, oven proof dishes. Set aside to
set.

2. Combine cream, milk, vanilla in a saucepan over medium heat. Cook, stirring for 6-8 minutes or
until small bubbles from at edge of pan. Remove from heat.

3. Whisk egg and remaining sugar in a bowl until pale and creamy slowly and cream mixture,
whisking constantly. Strain mixture into a jug. Divide between dishes.

4. Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up the sides
of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Removes
dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each
dish. Turn out onto 1 cm deep plates. Serve.