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Caramel Apple Pie MacaronDaria Nadar/ Oh My Cake (IG: @@ohmyckecali), San Diego, CA, Photo by Annisa Hale |
| Caramel Ganache Ingredients: | |||
| • | 35 g sugar | ||
| • | 75 g heavy cream | ||
| • | 150 g white chocolate (based on Callebaut) | ||
| • | 10 g Glucose Syrup | ||
| • | 1 tsp vanilla bean paste | ||
| Apple Pie Filling Ingredients: | |||
| • | 150 g The Perfect Puree Green Apple | ||
| • | 40 g brown sugar | ||
| • | 4 g Pectin NH | ||
| • | cinnamon, pinch | ||
| • | lemon juice, sprinkle | ||
| Macaron Assembly: | |||
| • | Using your favorite piping tip to pipe the ganache onto your macaron shell, pipe caramel ganache onto the macaron shell creating a border and leaving space for the second filling in the middle | ||
| • | Pipe apple pie filling into the space inside the ganache | ||
| • | Assemble macarons and leave overnight to set. Enjoy with a cup of tea or coffee. | ||
| Caramel Ganache Method: | |||
| In a saucepan, melt the sugar and deglaze with room-temperature heavy cream. Add vanilla bean | |||
| Pour caramel over white chocolate with glucose syrup. Set in the fridge overnight | |||
| Transfer to a piping bag before filling up the macaron | |||
| Apple Pie Filling Method: | |||
| Combine sugar and Pectin NH (low methoxyl pectin). | |||
| In a saucepan warm the apple puree and cinnamon to about 45 C. Start adding pectin with sugar, constantly stirring to prevent lumps, and bring to 85 C or boiling. | |||
| Add a few drops of lemon juice, mix and set overnight. | |||
| Transfer to a piping bag before filling macarons. | |||