Frotz » Recipes » Strawberry macaron (petit suisse)

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Strawberry macaron (petit suisse)

Ricard Martinez has created for Frotz a macaron with all the flavor of our strawberry puree inspired by the taste of the petites suisses of our childhood.

Por Frotz

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Ingredientes

For 1 Kg of Strawberry Gel (pectin base)
For 0,46 Kg of Strawberry Creamy (Petit suisse)

Autor

Frotz

Desde 1960 Frotz acompaña la gastronomía de España. Nuestra experiencia, dedicación y obsesión por obtener la mejor calidad en nuestros productos, es lo que nos permite ser líderes en el mercado español.

Elaboración

  • STRAWBERRY GEL (PECTIN BASE)
    1.Mix the pectin with the sucrose and set aside.
    2.Mix the rest of the sugars with the pulp and heat while stirring.
    3.At 40ºC add the Pectin and sucrose in the form of a rain. Dilute well.
    4.Bring to the boil for 1 minute, stirring constantly.
    5.Add the citric acid and dissolve well.
    6.Leave to gel in the refrigerator.
    STRAWBERRY CREAM (PETIS SUISSE)
    1.Bring the cream to the boil with the pulp. Add the gelatine.
    2.Emulsify with the melted chocolate. Let stand in the refrigerator before using.

     

     

Conclusión