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Petit gâteau macaron

Jean-Thomas Schneider

By Jean-Thomas Schneider

Ingredients

EXTRA TASTE INCORPORATION BUTTER
EXTRA TASTE INCORPORATION BUTTER

150g

SIGNATURE WHIPPING CREAM 35.1%
SIGNATURE WHIPPING CREAM 35.1%

207g

Raspberry - ginger cremeux

  • 1- Caster sugar 100g
  • 2- Candia Professional Whipping Cream 150g
  • 3- Raspberry puree 100g
  • 4- Fresh ginger 10g
  • 5- Gelatin mass 30g

Dark chocolate - raspberry ice cream

  • 1- Milk 3,6% fat 558g
  • 2- Candia Professional Whipping Cream 57g
  • 3- Skimmed milk powder 0% 51g
  • 4- Chocolate caraibe 66% 150g
  • 5- Raspberry puree 10% 100g
  • 6- Sucrose 40g
  • 7- Inverted sugar 40g
  • 8- Ice-cream stabiliser 4g
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