Milk Chocolate & Hazelnut Macarons

Before starting this Milk Chocolate & Hazelnut Macarons recipe, organise all the necessary ingredients.

For the macaron shells: Pour the water and sugar in a saucepan.

Cook the ingredients until the temperature reaches 121°C. I recommend using a digital thermometer with probe.

When the syrup reaches 110°C, pour the egg whites in the fridge.

Add 10 grams of sugar and start beating.

Make sure they don't get too firm.

When the syrup reaches 121°C, pour it over the beaten egg whites and beat on high speed until the preparation cools down to about 40°C.
At this stage, add the other half of the egg whites. Whisk for about 10 seconds.

Add a little yellow colouring powder with the tip of a knife.

Combine well...

... until the colouring powder is completely dissolved.

Stop the mixer. The Italian meringue should be warm at this stage.

Sift the superfine almond powder, icing sugar and cocoa powder with a sifter.

Swap the whisk attachment for the flat beater. Add the sifted ingredients to the meringue.

For the macaronnage (macaron batter technique): Mix with the flat beater at medium speed for about 10 seconds.

Check the consistency with a rubber spatula.

The preparation should be glossy on the surface.

We want to obtain a ribbon-like consistency. If needed, continue working the batter with the spatula until you reach the ribbon stage.

Transfer the batter into a piping bag fitted with a stainless steel plain nozzle Ø 8mm.

Place a Silpat macaron mat on a Silichef XL perforated baking sheet.

Pipe the macaron discs following the printed marks. The printed circles have a diameter of 3cm. The macaron batter will spread a little so the finished macaron should be 3.5cm.

Repeat until all the printed marks are filled. The quantities listed above allow you to make two trays of macarons.

Gently tap with your hand on the underside of the tray to help the batter spread a little.

Sprinkle crushed hazelnuts and pailleté feuilletine flakes over half of the macaron shells.

Reserve at room temperature for one hour so that a 'crust' forms. Bake at 155°C (gas 2) for 14 to 15 minutes in a fan-assisted oven.

When cooked, remove from the oven and leave to cool.

For the milk chocolate ganache: Organise all the necessary ingredients.

Hydrate the gelatine powder with 8 grams of water.

Bring the whipping cream to a boil, then pour it over the milk chocolate and praline paste.

Add the rehydrated gelatine.

Combine with the spatula...

... until you get an emulsion.

The ganache should be smooth and homogeneous.

Cover the surface of the cream with cling film...

.... and reserve in the fridge for at least 2 hours. Ideally, refrigerate the ganache for 24 hours to let the flavours develop.

Filling the macaron shells: Place the shells on your workbench and take the ganache out of the fridge. Transfer the ganache into a piping bag fitted with a plain nozzle (diameter 8mm).

Pipe the ganache on a plain shell...

... into a generous knob.

Place a decorated shell on top.

Press gently while rotating the shell back and forth so the ganache spreads evenly.

The ganache should not come out of the shells.

I recommend storing the macarons in the fridge until the next day before serving. The ganache will soften the centre of macaron without softening the outer shell.