Mini Vanilla Raspberry Macaron

Preparation

1. 1

   Melt 153 g of white chocolate in a bain-marie and heat 72 g of cream with the vanilla extract until boiling. Pour the cream mixture over the melted chocolate, wait 2 minutes, mix well with a whisk, then add 225 g of cold cream. Mix well and set aside at 4 °C. Once the ganache has set, whip with a whisk to obtain a pipeable texture.

2. 2

   To make the raspberry coulis, mix the raspberry puree with 72 g of sugar and the raspberry pieces. Heat everything to 40 °C, then add 32 g of sugar and the pectin. Bring to a boil, then let it cool.

3. 3

   To make the chocolate shell on the macaron, melt 675 g of white chocolate in a bain-marie at 45 °C and add the purple food coloring. Crystallise at 6 °C, then bring the chocolate back up to 28 °C. Dip the macaron shell into the chocolate, add dried flowers, then let it set.

4. 4

   Fill one shell with whipped vanilla ganache and place the raspberry coulis in the centre.

5. 5

   Assemble the macaron by adding the chocolate-frosted shell on top.