Gaby Sofitel, New York
Raspberry tart and rose macaroon
Sucre dough:
- 420 Gr butter
- 240 Gr sugar
- 2.5 eggs
- 1 Oz water
- 625 Gr all purpose flour
- 52 Gr almond flour
Method of Production
Mix the butter with the flour, almond flour and sugar.
Add the eggs and water, finish the dough and keep in the fridge for an hour.
Make some rings of 3" size and 2/8" thickness
Cook in the oven at 350 F till golden brown (10 to 12 minutes)
Cream filling:
- 1 C whipped cream
- 1 C pastry cream
- 1 Qt Whole milk
- 8 Oz sugar
- 8 Yolks
- 1 Vanilla bean
- 2 Oz corn starch
- 3 Oz butter
Method of Production
Boil the milk with the vanilla beans split in two.
Mix egg yolks, sugar and corn starch.
When the milk is boiling, add it to the egg mix and cook it for 3 to 4 minutes on slow heat.
When cooked, add the butter and cool it down.
Fold in the whipped cream to the pastry cream.
Macaroons:
- 1.5 C confectioners' sugar
- 6 Oz (about 1.5 C) whole blanched almonds
- 4 Eggs whites
- ½ C granulated sugar
- 2 tablespoons water
- 1 tablespoons light corn syrup
- Red food colouring
- 1 tablespoon of rose petal jam "Harvest Song"
- ½ box raspberry
Method of Production
In a food processor, mix the whole almonds and the confectioner sugar for 3 to 4 minutes till totally ground very fine.
Bring water into a boil remove from fire. Place a bowl on top with egg white and sugar, when the sugar is melted, whip the mix till cold and stiff.
Gently fold in the meringue, the almonds, corn syrup and the rose petal jam. Add some food colouring into the mix to get a deep pink color.
Using a pastry bag fitted with a ½ inch plain tube, pipe 2" macaroons onto the prepared pan. Leave about 1" around each macaroon. Let them dry for about an hour at room temperature
Bake in the oven at 300 F in the lower part of your oven, place a pan on top and under to protect the macaroons from direct heat (no coloration)
Bake them for 12 to 12minutes, or until the macaroons are risen and are smooth and crackled around the edges.
Cool them down on a rack.