Macaronnade With Sugar Frosted Rose Petals
Extract from Le Cordon Bleu's Pastry School • By Le Cordon Bleu • Published by Grub Street Publishing
About
Le Cordon Bleu's Pastry School
Serves 10
Preparation time: 1 hour 15 minutes – Baking time: 30 minutes – Chilling time: 50 minutes – Storage: 2 days in the refrigerator
Difficulty:**
Roses in pastry-making
Roses add an original flavour to desserts and can be added in different
ways: essential oil, extract, syrup, and even candied rose.
Highly concentrated rose essential oil is mainly used to flavour creams,
mousses and ice creams. Sugar-frosted rose petals can be used to decorate
macarons or an entremets.
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Grub Street Publishing published her project Macaronnade With Sugar Frosted Rose Petals
30 Sep 09:00
You Will Need
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Step 1
For the macaronnade
1 – Preheat the oven to 180°C (gas mark 4). Draw a 22-cm circle on each of 2 sheets of baking parchment and place each one on a baking tray. Mix the icing sugar with the ground almonds in a bowl. In another bowl, whisk the egg whites with the lemon juice until firm, then incorporate the sugar to make a meringue. Add red food colouring.
2 – Use a wooden spatula to fold the dry ingredients, half at a time, into the beaten egg whites. Mix slowly, starting in the middle of the bowl and working your way up the sides.
3 – Put the mixture into one of the piping bags fitted with the nozzle and pipe 2 spirals inside the 2 circles drawn on the baking parchment sheets. Bake for 25 minutes.
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Step 2
For the rose cream
4 – Soften the gelatine leaves in a bowl of cold water. Make a pastry cream (see recipe below).
5 – Add the butter and white chocolate, and mix using a whisk. Add the kirsch, rose extract and rose water. Squeeze the gelatine to drain and incorporate into the cream. Transfer the rose cream to a bowl and refrigerate for 30 minutes.
6 – Whisk the rose cream to smooth. Whisk the butter to a creamy consistency and incorporate into the rose cream.
7 – Whip the cream with the mascarpone until firm. Incorporate into the rose cream, and then fill the other piping bag fitted with the nozzle.
For the sugar-frosted rose petals
8 – Preheat the oven to 120°C (gas mark 1/2). Make a syrup by bringing the water and sugar to the boil in a pan. Brush the rose petals with the syrup.
9 – Sprinkle the petals with sugar and lay them on a baking tray lined with baking parchment. Bake for 5 minutes.
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Step 3
Assembly and decoration
10 – Turn one of the macaronnade disks over onto the cardboard cake board and detach the baking parchment.
11 – Pipe balls of rose cream spaced evenly around the edge of the round.
12 – Peel and pit the lychees. Arrange a lychee between each ball of rose cream.
13 – Pipe a spiral of rose cream in the middle of the round, then pipe another one on top of it.
14 – Halve the remaining lychees and arrange over the cream spiral.
15 – Arrange some rose petal jelly over everything.
16 – Cover with the second macaronnade disk.
17 – Pipe three dots of rose cream on top of the macaronnade. Dust the surface of the entremets with icing sugar.
18 – Arrange 3 sugar-frosted rose petals on top of the 3 cream dots. Decorate with 2 unpeeled lychees. Refrigerate for 20 minutes before serving.
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Step 4
Pastry cream
Preparation time: 30 minutes
Chilling time: 30 minutesMakes about 500 g pastry cream
370 ml milk, 25 g unsalted butter, 3 egg yolks
(70 g), 80 g sugar, 20 g plain flour,
25 g cornflourAdjust the quantity of ingredients to your chosen recipe. Traditionally, pastry cream is made from milk, which may be vanilla-infused. However, the milk is sometimes replaced or augmented with fruit purée, coconut milk, fruit juice, etc., to give it different flavours. A plain pastry cream can also be flavoured after cooking by adding chocolate, coffee or praline, for example. It is made in a similar manner to custard in that it requires particular care and slow cooking. The main difference lies in that pastry cream is thickened with flour and/or starch and should be boiled. This is what gives pastry cream its consistency. Widely used in pastry making, pastry cream is used to make desserts (either plain or with added butter or whipped cream), frangipane, filled choux pastries (éclairs, religieuses) and as a soufflé base.
Chef’s tip
To keep the cornflour or flour from forming lumps, the cream must be stirred throughout the cooking process. As pastry cream burns easily, it is advisable to make it in a fairly deep saucepan and to stir it continuously, making sure to reach the full extent of the bottom and sides of the pan while stirring.
1 In a saucepan, bring the milk and butter to the boil, then remove from heat.
2 In a bowl, whisk together the egg yolks and sugar until the mixture becomes white and thick.
3 Add the flour and cornflour, then mix witha whisk.
4 Tip in a third of the hot milk, whisking vigorously.
5 Tip the whole mixture back into the saucepan with the rest of the liquid and cook over a low heat, whisking continuously, until the cream thickens. Let boil for 1 minute, stirring continuously, then remove from heat immediately.
6 Tip the pastry cream into a bowl with the help of a silicone spatula.
