Strawberry Marshmallow and Ganache

Toni Roberts / Pastry Chef; Event - CIA Alumni Weekend 2019

For the Strawberry Ganache:
20g elderflower liqueur
500g The Perfect Purée Strawberry Puree, thawed
10g vanilla bean paste
500g Valrhona Dulcey Chocolate
Method for the Strawberry Ganache:
1. Melt the chocolate.
2. Bring the puree, vanilla bean paste and elderflower liqueur to a simmer.
3. Blend into the chocolate in fourths, finish with the immersion blender.
4. Allow to crystallize at room temperature in a shallow layer with plastic touching the surface.
For the Strawberry Marshmallow Fluff:
5 oz. The Perfect Purée Strawberry Puree, thawed
4 oz. corn syrup
6 oz. sugar
1/2 tsp. cream of tartar
1 1/8 tsp. salt
2 oz. egg whites
Method for the Strawberry Marshmallow Fluff:
1. Whip the egg whites, cream of tartar and salt to stiff peaks.
2. Cook the strawberry puree, corn syrup and sugar to 230F.
3. Drizzle into the whipping whites.
4. Whip cool.
5. Store in the cooler.
To Fill Macarons:
1. Pipe a ring of the Strawberry Ganache on the shell and fill with the Strawberry Fluff.