Chocolate (gianduja) macaroon recipe ideas from pastry chef Gary Hunter
Watch pastry chef Gary Hunter of Westminster Kingsway College creating gianduja, a Callebaut chocolate and hazelnut mix that can be smooth or rough depending on your preference. Gary Hunter takes us through this classic macaroon recipe and also how to make each step of the gianduja through to baking and filling the macaroons.
Gary Hunter is an accomplished pastry chef and head of faculty for Hospitality and Culinary Arts at Westminster Kingsway college
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Pomiroeu Tiramisu Morelli 2016
Il Tiramisu del Pomiroeu
For the Almond Wafer.
500 g Sugar (17.5 oz. or 2 cups + 2 tbsp.)
250 g Butter, room temperature (9 oz. or 1 cup + 2 tbsp.)
200 g Almond Flour (7 oz. or ¾ cup + 2 tbsp.)
70 g ‘00’ Flour (2.5 oz. or ¼ cup + 1 tbsp.)
70 g Water (2.5 oz. or ¼ cup +1 tbsp.)
25 g Honey (.9 oz. or 2 tbsp.)
25 g Brown Sugar (.9 oz. or 2 tbsp.)
20 g Orange Juice (1.5 tbsp.)
For the Sponge.
250 g Egg Whites (9 oz. or 1 cup + 2 tbsp.)
160 g Egg Yolks (5.64 oz. or 2/3 cup + 2 tbsp.)
160 g Sugar (5.64 oz. or 2/3 cup + 2 tbsp.)
160 g Hazelnut Flour (5.64 oz. or 2/3 cup + 2 tbsp.)
20 g Butter (1.5 tbsp.)
½ Vanilla Bean
For Mascarpone Cream.
500 g Mascarpone, room temperature (17.5 oz. or 2 cups +2 tbsp.)
250 g Heavy Whipping Cream, whipped (9 oz. or 1 cup + 2 tbsp.)
100 g Sugar (3.5 oz. or ¼ cup + 1 tbsp.)
5 Egg Yolks
1.3 Gelatin Sheets
For the Gelato.
650 g Whole Milk (23 oz. or 2 ½ cups + 2 tbsp.)
350 g Heavy Whipping Cream (12.34 oz. or 1 ½ cups)
300 g Sugar (10.5 oz. or 1 ¼ cups)
20 g Cocoa Powder, unsweetened (1.5 tbsp)
10 Egg Yolks
4 Espressos, warmed and lightly sweetened
Serves 12 people.
1) Almond Wafer
In the bowl of a stand mixer fitted with a paddle attachment, combine all ingredients until homogenous. Wrap well with film and let rest overnight in the refrigerator.
Roll chilled dough into 1-inch balls and place on a silicone-lined baking sheet 2-3 inches apart. Cook in a 360-degree (°F) oven for 5-6 minutes, or until browned. Continue working in batches until all the dough is cooked. Set aside until ready to serve. Can be made in advance.
Blend all ingredients together in a food processor. Store in an air-tight container in the refrigerator for 24 hours.
Shortly before serving, whip ingredients until fluffy in the bowl of a stand mixer fitted with a whisk attachment. Fill a siphon half-way with the whipped sponge and add two chargers. Shake well. Siphon sponge into a disposable paper cup one-fourth full and microwave for 1 minute.
Let rest 1 minute. Run a knife around the edge of the cup and remove the sponge. Set aside until ready to use.
3) Mascarpone Cream
In the bowl of a stand mixer fitted with a paddle attachment, cream the yolks and sugar until light in color and fluffy. In a second bowl, whip the heavy whipping cream to soft peaks.
In a small heat-safe bowl, add the gelatin sheets to cold water and let soften, 5-6 minutes. Meanwhile, remove the bowl from the stand mixer and fold in the mascarpone. Then fold in the whipped whipping cream. Remove the gelatin sheet from the water and squeeze out any excess. Empty the water from bowl and place the softened gelatin sheet back in the bowl and microwave
5 seconds or until gelatin liquefies. Add the gelatin to the mascarpone cream, stir to combine and
refrigerate until ready to use. Can be poured into a pastry bag for piping if desired.
In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
Plate dish by piping some of the mascarpone cream on a plate. Dust with cocoa powder. Add an almond wafer topped with a scoop of the gelato. Place the sponge on top and pour an espresso shot over the top.