Pistachio macaroni (master recipe - detailed steps)

Pistachio macaroni (master recipe - detailed steps)

Introduction:

"This is the recipe and practice that Annie learned when she went to Paris to attend the dessert cooking class of pastry chef papybio. Macarone is one of the classic French desserts with various tastes and colors. Sweet, salty and even seafood. There are some differences in the materials and process of production. But just like the chef said, successful macaroni only needs three conditions: accurate materials, accurate temperature and accurate operation. Let's see what the authentic French macaron has done. "

Production steps:

Step 1: [preliminary preparation]: wrap 75g + 75g protein preservative film, put it into the refrigerator three weeks in advance, and keep it still.

Step 2: weigh 200g sugar powder first

Step 3: 200g almond powder

Step 4: mix the two powders

Step 5: sift the mixed powder.

Step 6: take 75g egg white that has been refrigerated for 3 weeks, and add the egg white into the sifted powder.

Step 7: add a little green food pigment and stir well.

Step 8: add 200g sugar powder and 50ml water into the pot

Step 9: stir while heating.

Step 10: when the sugar water is heated to 105 degrees

Step 11: take another 75g of protein, heat the sugar water to 105 degrees, and start to beat the protein at low speed.

Step 12: when the temperature of sugar water rises to 115 degrees, change the speed to beat until it is heated to 118 degrees.

Step 13: slowly pour the sugar water into the protein and stir at low speed.

Step 14: after pouring completely, change the medium speed to stir evenly, and test the container wall by hand until the temperature is not too hot. (about 50 °) and lift the egg beater, the protein is "beaked".

Step 15: stir the protein carefully into the protein prepared in step 4 in three times. (the mixing method is the same as that of light cheesecake. Slowly turn the bottom up with a rubber scraper, and slowly rotate the container with your left hand.)

Step 16: prepare macarone abrasives with silica gel and completely dry without water.

Step 17: 1 add the prepared protein mud into the flower tube and select a round opening of about 8 mm. Squeeze out the macarons one by one. Be careful not to exceed the groove of the abrasive tool. (you don't need to be overcrowded. The protein paste will slowly spread out and automatically adjust to the mold size.)

Step 18: extrusion method without makaron die: when extruding, the extruding tube is vertical, and after extruding, the extruding tube is opened obliquely. Make sure the protein mud is round.

Step 19: after squeezing, throw the baking tray up and down three times, and drop the bubbles out.

Step 20: let it stand for 35 minutes (there should be no water vapor around macaroni, let alone water)

Step 21: preheat 190 ° in oven, add macarone, bake at 160 ° for 13 minutes. Put only one layer at a time, don't overlap several layers. If it's macaroni squeezed on baking paper, put 2-3 layers of metal plates under it to ensure the heating temperature. Macaroni is crispy outside and soft inside.)

Step 22: bake macaroni, rest for 30 minutes or so, completely demould.

Step 23: [pistachio filling]: 40g sugar powder + 10ml water, heat to melt into syrup. Then add 20g almond powder and 80g pistachios, and stir them into a thick shape.

Step 24: 2 egg yolks, add 2 bags of vanilla sugar powder, beat well.

Step 25: add 120g liquid cream to the thick happy fruit puree, boil it over low heat until it boils and thickens. Little by little, add the happy fruit puree in step 4 into the beaten egg sugar liquid, and stir well.

Step 26: pour the well mixed liquid into the pot and stir over low heat until it is thick and muddy Add room temperature melted butter, mix well, and cool the filling.

Step 27: take a demoulded macarone and apply the filling.

Step 28: take another piece, cover it gently and turn it carefully to make the filling evenly distributed.

Step 29: [crab makaron stuffing]: drain a can of crab meat, add homemade French mayonnaise, and stir well to make mud.

Step 30: take a demoulded macarone and apply the filling. Take another slice, cover it gently and turn it carefully to make the filling evenly distributed.

Step 31: refrigerate for 24-48 hours.

Materials required:

Almond powder: 200g

Sugar powder: 200g200g

Protein: 75g75g

Green food pigment: appropriate amount

Water: 50ml

Pistachio: 80g

Egg yolk: 2

Liquid cream: 120g

Butter: 20g

Vanilla sugar powder: 2 bags (30g)

Precautions: [success precautions] 1. During the standing process of macarone mud, ensure that the air is dry and there is no moisture around. 2. The food pigment should be in powder form. The liquid one will change the taste of macaroni. 3. Protein should be prepared in advance and refrigerated for 3 weeks to ensure its liquid state. 4. If you use baking paper, you should put 2-3 layers of metal baking tray under the oven to prevent the bottom from being heated too high, and the macaroni biscuits will not be crispy on the outside and soft on the inside. 5. When entering the oven, it's better to put only one plate at a time. The circulation heating of the upper and lower tubes of the oven is more convenient.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet