DELIMACARON |
acqua |
RENO CONCERTO FONDENTE 64% |
panna 35% m.g. |
burro 82% m.g. |
RENO CONCERTO BIANCO 31,50% |
RENO CONCERTO FONDENTE 72% |
JOYPASTE CAFFE' |
CHOCOCREAM PISTACCHIO |
RENO CONCERTO LACTEE CARAMEL |
TOFFEE D'OR CARAMEL |
sale |
MANDEL ROYAL |
PASTA AROMATIZZANTE MANGO |
FARCITURA DI FRUTTA - LAMPONI |
CONFETTURA EXTRA LAMPONI |
RICETTA BASE “GUSCI” MACARON
Ingredients
1000g
water
200g
Preparation
Whip in a planetary mixer at high speed for 5 minutes. Use a pastry bag with plain nozzle to pipe out small disks of the desired size on an oven paper or a silicone mat. Wait until the surface of each disk becomes crusty (min 10-15 minutes, max 1 hour). Bake at 130-150°C for 15-18 minutes (with static ovens, please keep the valve open).Leave the macarons cool and fill them with creme ganache, jams, fruit fillings and couple them. It is advisable to leave them to rest in a refrigerator for at least 1 hour before consumption.
RICETTA GANACHE AL CAFFÈ
Ingredients
RENO CONCERTO FONDENTE 64%
250g
liquid cream 35% fat
250g
unsalted butter 82% fat
30g
Preparation
Whip in a planetary mixer at high speed for 5 minutes. Use a pastry bag with plain nozzle to pipe out small disks of the desired size on an oven paper or a silicone mat. Wait until the surface of each disk becomes crusty (min 10-15 minutes, max 1 hour). Bake at 130-150°C for 15-18 minutes (with static ovens, please keep the valve open).Leave the macarons cool and fill them with creme ganache, jams, fruit fillings and couple them. It is advisable to leave them to rest in a refrigerator for at least 1 hour before consumption.
RICETTA GANACHE AL CIOCCOLATO
Ingredients
RENO CONCERTO BIANCO 31,50%
250g
RENO CONCERTO FONDENTE 72%
250g
liquid cream 35% fat
500g
unsalted butter 82% fat
60g
90-100g
Preparation
Whip in a planetary mixer at high speed for 5 minutes. Use a pastry bag with plain nozzle to pipe out small disks of the desired size on an oven paper or a silicone mat. Wait until the surface of each disk becomes crusty (min 10-15 minutes, max 1 hour). Bake at 130-150°C for 15-18 minutes (with static ovens, please keep the valve open).Leave the macarons cool and fill them with creme ganache, jams, fruit fillings and couple them. It is advisable to leave them to rest in a refrigerator for at least 1 hour before consumption.
RICETTA GANACHE AL PISTACCHIO
Ingredients
Preparation
Whip in a planetary mixer at high speed for 5 minutes. Use a pastry bag with plain nozzle to pipe out small disks of the desired size on an oven paper or a silicone mat. Wait until the surface of each disk becomes crusty (min 10-15 minutes, max 1 hour). Bake at 130-150°C for 15-18 minutes (with static ovens, please keep the valve open).Leave the macarons cool and fill them with creme ganache, jams, fruit fillings and couple them. It is advisable to leave them to rest in a refrigerator for at least 1 hour before consumption.
RICETTA GANACHE AL CARAMELLO BURRO SALATO
Ingredients
RENO CONCERTO LACTEE CARAMEL
300g
liquid cream 35% fat
200g
200g
unsalted butter 82% fat
30g
salt
2-3g
Preparation
Whip in a planetary mixer at high speed for 5 minutes. Use a pastry bag with plain nozzle to pipe out small disks of the desired size on an oven paper or a silicone mat. Wait until the surface of each disk becomes crusty (min 10-15 minutes, max 1 hour). Bake at 130-150°C for 15-18 minutes (with static ovens, please keep the valve open).Leave the macarons cool and fill them with creme ganache, jams, fruit fillings and couple them. It is advisable to leave them to rest in a refrigerator for at least 1 hour before consumption.
JOYPASTE a piacere
Ingredients
1000g
unsalted butter 82% fat
30g
PASTA AROMATIZZANTE MANGO
vedere il dosaggio sulla confezione
Preparation
Whip in a planetary mixer at high speed for 5 minutes. Use a pastry bag with plain nozzle to pipe out small disks of the desired size on an oven paper or a silicone mat. Wait until the surface of each disk becomes crusty (min 10-15 minutes, max 1 hour). Bake at 130-150°C for 15-18 minutes (with static ovens, please keep the valve open).Leave the macarons cool and fill them with creme ganache, jams, fruit fillings and couple them. It is advisable to leave them to rest in a refrigerator for at least 1 hour before consumption.
