Friday, August 12, 2011

Pierre Hermé’s Macaron Mogador recipe

pierre_macaronPierre Herme's macaron Mogador macaron is eye-catching and looks exotic. I was lucky enough to have tried the macaron Mogador on my recent trip to HK. My friend V who happened to be in London at that time helped me get a box of Pierre Herme's macaron back to HK. V said that the salesperson in the London store told him that the macarons were shipped from Paris to London.
Pierre's macaron in general was really oustanding. On your first bite of each macarons, you can already get the aromatic flavor that burst in your mouth. This reminded me a lot of the macaron from Jin Patisserie in Venice, Los Angeles.
What I really like about the macaron mogador was the use of passionfruit and milk chocolate as the filling. The tanginess of the passionfruit did compliment the milk chocolate very well.




My rendition of Pierre Herme's Macaron Mogador:
mogador


Recipe adapted and translated from Pierre Herme's Macaron book


INGREDIENTS
For Macaron Shell
300g (20 Tbsp) almond powder
300g (20 Tbsp) icing sugar
110g (110 ml) egg whites
5g (1 tsp) food coloring ( lemon yellow )
0.5g(a pinch) red food coloring ( or ½ tsp coffee )

For Italian meringue
300g (20 Tbsp) sugar – for sugar syrup
75g (75 ml) water – for sugar syrup
110g (110 ml)egg whites

For Ganache
100g (7 Tbsp) room temperature unsalted butter
550g (37 Tbsp) Valrhona Chocolate Jivara ( 40% cocoa solid )
10 passion fruits ( need 250g passion fruit juice )

For Garnish
Cocoa powder

INSTRUCTIONS
For Macaron Shells
1. Sift icing sugar with almond powder
2. Mix the colors in the first egg white and pour over the sugar-almond preparation without mixing
3. Boil water and sugar to 118°C (244°F)
4. Once the syrup is at 115°C (239°F), start whisking second egg whites to hard peak
5. Prepare a pastry brush dipped in a bowl of cold water and clean the edges of the pot with the brush so that the sugar syrup won’t stick when you pour over the whisked egg white.
6. As soon as the sugar reached 118°C(244°F) remove from heat immediately. Pour the sugar syrup over the stiff egg whites little by little. Continue whisking at high speed.
7. Whisk and let cool to 50°C(122°F) before adding to the sugar almond prepared earlier.
8. Mix the Italian meringue with the sugar almond mixture until you reach “lava” consistency
9. Pipe and Shape the dough round about 3.5 cm in diameter and spaced every 2 cm on baking sheets lined with parchment paper.
10. Once you finished pipping the macarons, prepare a tablecloth and fold it into four. Tap your baking tray gently on top of the tablecloth.
11. With a sieve, sprinkle the shells with cocoa powder
12. Let the macarons rest for at least 30 minutes until it’s not sticky when you touch the top of the macaron with your finger
13. Preheat oven to 180°C (356°F)
14. Put the tray into the oven and bake for 9-12 mins ( depends on oven ) and keep the oven door slightly ajar with a wooden spatula.
15. Do not remove from the sheet until they are completely cooled

For filling
1.Cut butter into pieces. Chop the chocolate with a serrated knife.
2. Cut the passion fruit in half and scoop out the pulp and obtain 250g of juice.
3. Weigh the juice and take it to a boil.
4. Melt half the chopped chocolate in a saucepan in a double boiler. Pour in juice 3 times onto hot chocolate
5. As soon as the mixture temperature is at 60°C(140°F), gradually stir in the butter pieces. Stir until the ganache is smooth.
6. Pour into a dish. Cover the ganache with transparent film. Keep it in the refrigerator until it is creamy.
7. Pour the ganache into a pastry bag and use a pipping tip No. 11.
8. Garnish generously with ganache onto one half shells then cover them with other shells.
9. Keep macarons for 24 hours in the fridge and remove from the fridge 2 hours before serving

6 comments:

Renuka said...

Amazing looking macaron, looks like Pierre Herme made it himself. This is my first time here and I am already your follower. I am a big Pierre Herme Fan, so I am bookmarking this recipe. Thank you for it...

La Petite Vancouver said...

Renuka: Thank you =)

French Made Baking said...

Your rendition of the Mogador looks great! I stumbled upon your blog while browsing Twitter... I bake Pierre Hermé-style French macarons too, and other French pastries, in Vancouver that I sell at Farmers' Markets (looking for a place to open a macarons shop). If you're passing by one of the markets, come say "hi", I'm sure we'd have a lot to talk about!

La Petite Vancouver said...

@French Made Baking: Thank you! Sure I will drop by your stand if I happen to visit the Farmer's Market next time =)

Swee San said...

Thanks for sharing this recipe. Gonna make this next. :)

La Petite Vancouver said...

Swee San : You are welcome, good luck with the Mogador =)

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