Recipe Macaron Vanille

For
6 persons

To prepare this dish

Ingredient list: For the macaroon shell
2 x 15 cm disks for the "lids", one with a 8 cm hole in the center; For the sablé breton
500 g sablé Breton (Breton biscuit); For the emulsified white chocolate ganache with vanilla
15 cl vanilla syrup
400 g Sublime, Cream with Mascarpone
1/2 Madagascan vanilla pod
135 g Valhrona Opalys white chocolate; Vanilla mascarpone filling
250 g Sublime, Cream with Mascarpone
2 vanilla pods
25 g egg yolk
22.5 g sugar
2 g powered gelatine; Assembly
2 x 16 dark chocolate disks, 15 mm diameter
Chocolate pieces to decorate

1
For the macaroon shell

Make two 15 cm disks for the "lids" with an 8 cm hole in the centre.
2
For the sablé breton

Roll out to a thickness of 10 mm. Cook in a 16 cm diameter cake ring at 160°C (320°F) until golden brown, oven door open.
3
For the emulsified white chocolate ganache with vanilla

Bring the Elle & Vire® Sublime, Cream with Mascarponeto the boil with the half vanilla pod. Make a ganache with the white chocolate.
4
Vanilla mascarpone filling
Infuse the vanilla pods, split and scraped, in the Elle & Vire® Sublime, Cream with Mascarpone. Strain and bring to the boil. Pour in the sugar and egg yolks. Cook at 85°C (185°F). Remove from the heat, add the gelatine, pre-swollen in water, and blend. Leave to rest in the fridge for 12 hours at 4°C (39.2°F). Beat everything together using the whisk attachment and shape into 12 cm diameter 1.5 cm high disks.
5
Assembly
Soak the underneath of the macaroon shells (the "lids") with the vanilla syrup. Using a 14 mm piping nozzle pipe balls of emulsified white chocolate ganache around the edge of each sablé breton. Pipe on a light layer of vanilla mousse to secure the mascarpone cream filling, and pipe on more vanilla mousse. Place the lid on top. Put a little disk of chocolate between each ball. Pipe the mousse decoration into the centre of the macaroon shell.