Chocolate cookies pasta - how to cook pasta cookies, step by step recipe photos

Today, I am preparing a tasty chocolate chip cookie makarons, meets and pasta from the French. macaron, on the Italian meringue prescription Pierre Hermé. There is nothing complicated to cook a dessert of refinement in the home. But I made some changes in their own that are already "stuffed hand", and pointed them in detail in his description. If you want to make yourself a French pastry makarons, just follow all the recommendations listed in my recipe with step by step to make a photo.

Ingredients:

for the test:

• 150 gram almond flour;
• 150 grams of powdered sugar;
• 10 grams of cocoa powder (about 2 tsp..);
• 5 grams (or 1 tsp..) Instant coffee;
• 55 g egg whites (from 2 medium sized eggs);
• 30 grams of dark chocolate

syrup

• 150 grams of powdered sugar (I use regular sugar);
• 37 grams of water;
• 55 grams of egg protein

coffee and chocolate ganache:

• 90 grams of cream 33%;
• 150 g of dark chocolate (cocoa content of at least 70);
• 5 g (or 1 tsp..) Instant coffee;
• 30 grams butter 72%.

How to make cookies pasta at home

How to cook coffee and chocolate ganache

We break the chocolate into small pieces, a little chop it with a knife, put in a bowl or in a heat-resistant form.

Cream poured into a ladle, add the coffee and put on fire. We wait until a temperature of about 80 ° C, not forget cream mix at the time of heating, fill them chocolate. Give the chocolate mixture stand for 1 minute, add the butter and mix the entire mass became homogeneous. Ready ganache cover with foil to contact and remove the cold.

How to cook biscuits makarons

Almond flour, powdered sugar, cocoa and coffee to pour into a sieve or strainer, sift in a bowl and mix whisk.

Pour proteins mix. In a water bath set rastaplivatsya chocolate. Boiling water does not get to posudku, which is chocolate. As soon as it will melt, pour it into a mixture of almond flour with powder and protein mix wooden spoon. A mixture of a dense consistency.

How to make the Italian meringue cookie

Pour the water into a bucket in the center of the scoop Pour powdered sugar (I pour regular sugar), put on fire. Spoon the syrup must not be mixed. One can only shake a bucket from side to side, so as not to crystallize. Herewith caramel syrup to the status and monitor the temperature. Once it reaches 118 ° C - the caramel is ready.

At the time when the caramel cool to 100 ° C, start whisking the whites until soft peaks form.

Continuing to whisk proteins slow down and pour a thin stream of caramel. Once poured caramel, increasing speed, beat until smooth, shiny mass and stable peaks.

Use of the blade in introducing Italian mandelic meringue mixture in three portions.

How is deposited makarons

With the help of a syringe the dough is deposited into a special silicone mat in the form of pellets of the same size. If pad makarons not use baking paper with Teflon coating only. For convenience, you can apply a stencil - a circle on the wrong side of the paper. We leave them lie so at room temperature for 30 minutes (I stand 40-45 minutes, the time depends on the humidity).

Gently touch the surface of the cookie with your fingertip, if frozen cookies and does not stick, it's time to bake.

How oven makarons

We put a silicone mat with cookies in a preheated oven to 160 ° C for 9 minutes. Pierre Hermé recommends 150 ° and 7 minutes.

In the fifth minute baking oven open and close it. That is, we are releasing the accumulated pairs there. The same is done in the seventh minute.

Then, ready makarons take out of the oven, we shift them on a cold surface and give them to fully cool. Correctly prepared makarons shaped skirt and they get even and smooth. These peculiarities of the French pastry are clearly visible in the photo.

Now, collect cookies makarons.

First, find a pair for each half of the cookies. We took out a frozen ganache, a syringe or a pastry bag is deposited onto one half of the ganache, cover the second half and so continue to collect until you finish all the halves.

The collected French remove cake in a cold place, or directly supplied with hot coffee.