| For the Strawberry Ganache: |
| • |
20g elderflower liqueur |
| • |
500g The Perfect Purée Strawberry Puree, thawed |
| • |
10g vanilla bean paste |
| • |
500g Valrhona Dulcey Chocolate |
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| 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.
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| 4. |
Allow to crystallize at room temperature in a shallow layer with plastic touching the surface.
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| 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 |
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| 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.
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| 4. |
Whip cool.
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| 5. |
Store in the cooler.
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| To Fill Macarons: |
| 1. |
Pipe a ring of the Strawberry Ganache on the shell and fill with the Strawberry Fluff. |
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