Macaron 8797237620, 9788797237625

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MACARON MAJA VASE

FORLAGET LÆKKERIER

PREFACE I still remember my first macaron. A macaron eaten at a French pâtissier. One of those where the glass enclosed showcases are divinely filled with cakes in all colors and shapes, so much so that you for a split second believe you are at a fine de siècle-juvelér and not a Parisian pastry shop. I probably was eating a classic powder colored macaron with coffee ganache. And I wonder if I not also bought a pink raspberry and one of the pretty purple ones with white chocolate and violets. Because violets! I do not remember the exact perfume anymore. What I do remember is the bite. On the one hand chewy and resistant and at the same time soft and permissive which is so distinctive for the macaron and occurs because the tiny cake is a unique meeting between consistencies. Air crisp, fudgy almond meringue surrounding velour ganache, curd or compote - the heavy tooth mark receiving kind. Every macaron eater knows exactly what I am talking about! Every time you - once again - bite into a small wonder cake, you first lose yourself in the good feeling; teeth and tongue remember before the taste hits the brain. Mon Dieu, it’s good! Nearly 25 years after my first macaron browsing through Majas book, I sort of feel like I´m back at the French jeweler. Side by side with sparkling precious stones, pretty colors and geometric shapes. Small macarons and big macaron cakes which in Paris would be packed tidy in beautiful pastel boxed and wrapped with silk ribbons before you carefully carry them home through the boulevards. Costly stuff, indeed. But also - and first and foremost - nice cakes created to be bitten and tasted. Cakes which can be created in your own kitchen and make you forget everything else. May this book awaken longing sighs and sweet memories. And leave a lot of perfectly shaped tooth marks in the ganache and even more adorable bites in the crunchy cake contrasts. And eventually be soaked in almond meringue so that the pages will stick together, one by one. Marie Holm, Copenhagen 2022

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The start of my macaron adventure. Thank you so much for being a part of it.

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INDHOLD YUZU · SESAME 12 RHUBARB 20 THYME · LIME 28 COFFEE · MILK CHOCOLATE 36 RASPBERRY · MERINGUE FOAM 44 VANILLA · PECAN · SALT 52 LICORICE · LEMON · WHITE CHOCOLATE 62 WOODRUFF · STRAWBERRY 70 LEMON 76 SALTED CARAMEL · PEANUT 84 BLACKCURRANT · LICORICE 90 PEAR BELLE HÉLÈNE 100 MANDARIN · OLIVE OIL 106 REDCURRANT 114

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RASPBERRY · PISTACHIO · LIME 120 DARK CHOCOLATE · SALT 130 RASPBERRY · MILK CHOCOLATE 136 BUTTERMILK · RHUBARB 140 CINNAMON · BROWN SUGAR 148 PEANUT BUTTER CUP 158 BLUEBERRY 166 PASSION FRUIT · MILK CHOCOLATE 174 STRAWBERRY · PEACH · TONKA 182 HAZELNUT 188 BLACKBERRY · MILK CHOCOLATE 196 STRAWBERRY · CHAMPAGNE 204

MACARON GUIDE 216

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VANILJE · PEKAN · SALT

YU ZUS ES AME 13

YUZU · SESAME My very first encounter with yuzu was in 2013 in Paris - and far from love at first bite. But the sour and finely perfumed japanese citrus fruit has slowly sneaked in on me and has conquered my heart. Here the yuzu is honoured in graceful yellow pastel macarons and lots of mini tarts. The tarts hide a small core of liquid, lightly salted sesame praliné. Wonder if the dear macarons are a bit envious?

40 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites yellow food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

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Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 °C for 8 - 10 minutes and leave them to cool completely. YUZU GANACHE 200 g white chocolate, preferably Ivoire 35 % from Valrhona 50 ml yuzu juice 50 ml heavy cream Melt chocolate in a bowl over a bainmarie and remove from the heat. Bring yuzu juice and heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the yuzu ganache in the fridge for a couple of hours. Pair the macaron shells. Transfer the yuzu ganache to a piping bag with a small, round nozzle. Pipe ganache on half of the shells and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

A WONDERFUL VARIANT Hide a bit of the sesame praliné from the tarts in your yuzu macarons. CHOCOLATE DECORATION 100 g Yuzu Inspiration from Valrhona glucose syrup Melt and temper the chocolate. Spread the tempered chocolate between two acetate sheets and refrigerate until the chocolate has set. Cut out small discs of chocolate with small, rifled, hot cookie cutters (3 cm diameter) and attach them to the cakes with a bit of glucose syrup. PETIT DECORATION Do not forget to make a small portion of mini macarons for decoration of the tart.

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YUZU · SESAME 10-15 small tarts

SESAME SHORTCRUST 125 g oat flour 25 g sesame flour 50 g icing sugar 75 g cold butter a bit of finely grated yuzu zest 1 pinch of salt 1 /2 egg Add oat flour, sesame flour, icing sugar, butter, yuzu zest and salt to a food processor and quickly blitz to combine. Add the egg and blitz to combine. Roll the dough out thinly between two sheets of baking paper and refrigerate for at least 1 hour. Place small tart moulds (5 cm diameter) upside down. Cut out small shortcrust circles with round, rifled cutters (6 cm diameter) and place them over the tarte moulds. Bake for about 10 minutes at 175 °C until golden. JUST A ZEST The finely grated yuzu zest adds a perfumed and sour twist to the tarts, but can be omitted.

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CHOCOLATE LAYER 50 g Yuzu Inspiration from Valrhona Melt the chocolate over a bain-marie and remove the bowl from the heat. Brush the tart shells with a thin layer of chocolate and refrigerate for a moment until the chocolate has set. BUTTER CRISP SHELLS The thin layer of Yuzu Inspiration helps the shortcrust to stay crisp and the tarts delicious. SESAME PRALINÉ 50 g sugar 35 g roasted sesame seeds 1 pinch of salt Carefully melt sugar to a golden caramel in a small saucepan. Remove from the heat and stir in the roasted sesame seeds. Pour the caramelized sesame seeds onto a piece of baking paper and leave to cool. Grind the caramelized sesame seeds and salt to a paste in a durable mini grinder.

YUZU GANACHE 160 g white chocolate, preferably Ivoire 35 % from Valrhona 40 ml yuzu juice 40 ml heavy cream Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring yuzu juice and heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Pipe the yuzu ganache on top of the sesame praliné and leave the tarts in the refrigerator for at least 1 hour until the ganache has set. DECORATION mini macarons purple basil flowers Decorate the tarts with mini macarons and basil flowers.

Pour a bit of praliné in each shortcrust and leave the tarts to cool in the refrigerator. LIQUID PRALINÉ Help your mini grinder with making the sesame praliné more fluid and liquid, just add a bit of sesame oil.

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RH U BA RB 21

RHUBARB In the month of May not a lot of things can measure up with tidy rhubarb cakes and blooming forget-me-nots. They remind me of my dear grandma and my magic spring wedding with the tiny light blue flowers dancing in my braided hair, on my adorable bridesmaid and the table setting. In this recipe the forget-me-nots gracefully dance around my rhubarb macarons. While the mini macarons embrace a silky soft, lightly sour rhubarb ganache, the big macarons have a creamy rhubarb mousse with a core of rhubarb compote. I am hopelessly in love with both of them. 40 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites pink food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

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Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 °C for 8 - 10 minutes and leave them to cool completely. RHUBARB GANACHE 200 g rhubarb 80 g sugar 40 ml lemon juice 225 g white chocolate, preferably Ivoire 35 % from Valrhona Bring rhubarb, sugar and lemon juice to a boil and cook for about 5 minutes, until the rhubarbs are tender. Sieve the rhubarb compote and measure 125 ml of rhubarb juice. Melt chocolate in a bowl over a bainmarie and remove from the heat. Bring rhubarb juice and heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the rhubarb ganache in the fridge for a couple of hours.

Pair the macaron shells. Transfer the rhubarb ganache to a piping bag with a small, round nozzle. Pipe ganache on half of the shells and sandwich the macarons. Store the macarons in the fridge for at least 24 hours. RHUBARB LEFTOVERS Save the rhubarb compote for your morning granola or Monday dessert. DECORATION forget-me-nots Decorate the macarons with forget-me-nots.

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RHUBARB 8-10 small cakes

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites pink food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

RHUBARB COMPOTE 50 g sugar 2 g pectin NH 90 g rhubarb purée 10 ml lemon juice Mix sugar and pectin. Heat rhubarb purée and lemon juice to 40 °C in a small saucepan and stir in the pectin sugar. Bring the rhubarb mixture to a boil and cook for a few minutes. Remove from the heat and leave to cool. Pipe into small hemisphere silicone moulds (3 cm diameter) and let them set in the freezer for at least 2 hours.

RHUBARB MOUSSE 3 leaves of gelatine 80 g rhubarb puré 20 ml lemon juice 100 g sugar 200 ml heavy cream 100 ml kefir Soak the gelatine in cold water. In a small saucepan, bring rhubarb purée, lemon juice and sugar to a boil and remove from heat. Squeeze excess water from the gelatine and stir it into the warm rhubarb syrup. Leave to cool until lukewarm. In a large bowl, whip the cream to soft peaks. Stir the kefir into the rhubarb syrup and gently fold in the whipped cream. Transfer the mousse into hemisphere silicone moulds (6 cm diameter), and gently push in the rhubarb compotes. Freeze overnight.

Pour the batter into a piping bag fitted with a small, round nozzle and pipe macaron shells (6 cm) on a baking tray lined with baking paper. Bake the shells at 150 °C for 10 - 12 minutes and leave them to cool completely. STOP CAKE WASTE Use the leftover macaron batter to bake normal sized rhubarb macarons and serve them with the cakes.

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RHUBARB GLAZE 3 leaves of gelatine 75 g white chocolate, preferably Ivoire 35 % from Valrhona 50 ml heavy cream 25 ml rhubarb juice 75 g sugar 75 g glucose syrup Soak the gelatine in cold water. Finely chop the chocolate and add to a plastic jug. Bring heavy cream, rhubarb juice, sugar and glucose syrup to a boil and remove from the heat. Squeeze any excess water from the gelatine and stir into the heavy cream until fully dissolved. Pour the hot cream over the chocolate and stir until the glaze is smooth and glossy. Emulsify with an immersion blender. Place a piece of cling film on the surface of the glaze and cool to about 35 °C. Place a toothpick in frozen rhubarb mousse and dip it quickly in the glaze. Place the glazed mousse on top of a macaron shell. Repeat with the rest. Leave the cakes to defrost on a serving plate in the refrigerator.

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OBLIQUE CHOCOLATE BELT 120 g white chocolate, preferably Ivoire 35 % from Valrhona pink food colouring powder Melt and temper the chocolate and add the coloring powder. Spread a small amount of the tempered chocolate onto triangular pieces of acetate (6 x 19 cm), lift the acetate off the table and let the chocolate set around small tart rings. Place the acetate around the tart rings (6 cm diameter) and quickly refrigerate until the chocolate has set. CHARMING CURVES In order to make the chocolate belts extra elegant I curved the long side of the triangle.

ASSEMBLY AND DECORATION forget-me-not From the top, carefully place the chocolate belt on the macaron and decorate with forget-me-not just before serving. KEEP THE BALANCE Should the forget-me-nots have issues keeping their balance you can just glue them to the chocolate belt with a bit of glucose syrup. IN TIME For your own advantage, prepare all of the elements a couple of days in advance, but wait with the assembling of the cakes until a couple of hours before serving.

THY ME LI ME 29

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THYME · LIME Thyme and lime is a wonderful duo. In this recipe they meet in tempting spring cakes with lots of splurge and sour. I just love the nice combination of light green and purple - and even more the tantalizing sour bite.

40 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites light green or light purple food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

THE TWO COLOUR TIP I split my portion into two and coloured the one half light green and the other light purple. Please copy me - if you have a reliable kitchen weight which can measure exactly 27,5 g.

LIME GANACHE WITH THYME 180 g white chocolate, gerne Ivoire 35 % from Valrhona 40 ml lime juice 40 ml heavy cream 3 g fresh thyme 1 tsp sugar Melt chocolate in a bowl over a bainmarie and remove from the heat. Bring lime juice and heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Grind thyme and sugar with a mortar and mix into the ganache. Emulsify with an immersion blender. Place the lime ganache in the fridge for a couple of hours. Pair the macaron shells. Transfer the lime ganache to a piping bag with a small, round nozzle. Pipe ganache on half of the shells and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 °C for 8 - 10 minutes and leave them to cool completely.

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THYME · LIME Serves 6

LIME COMPOTE WITH THYME 25 g sugar 1 g pectin 50 ml lime juice 1 tsp sugar 1 g fresh thyme Mix 25 g of sugar and pectin. Heat lemon juice to 40 °C in a small saucepan and stir in the pectin sugar. Bring the lime juice to a boil and cook for a few minutes. Remove from the heat and let it cool. Grind thyme and 1 tsp. sugar with a mortar and mix the purée into the lime compote. Transfer the compote into a cake ring (14 cm diameter) lined with cling film in the bottom, and leave it in the freezer for at least 3 hours until frozen.

LIME MOUSSE WITH THYME 2 leaves of gelatine 70 ml lime juice 70 g sugar 3 g fresh thyme 1 tsp sugar 140 ml heavy cream 70 ml kefir Soak the gelatine in cold water. In a small saucepan, bring lime juice and 70 g of sugar to a boil and remove from heat. Squeeze excess water from the gelatine and stir it into the warm lime syrup. Grind thyme and 1 tsp. sugar with a mortar and mix the purée into the lime syrup. Leave to cool until lukewarm. In a large bowl, whip the cream to soft peaks. Stir the kefir into the lime syrup and gently fold in the whipped cream. Transfer half of the mousse into a round silicone mould (17 1/2 cm diameter) and gently place the frozen lime compote on top. Transfer the rest of the mousse on top and freeze overnight. GEAR My silicone mould is called ‘Decor Round’ and is from Silikomart.

PISTACHIO SHORTCRUST 125 g oat flour 25 g pistachio flour 50 g icing sugar 75 g cold butter 1 pinch of salt 1 /2 egg Add oat flour, pistachio flour, icing sugar, butter and salt to a food processor and quickly blitz to combine. Add the egg and blitz to combine. Roll the dough out thinly between two sheets of baking paper and refrigerate for at least 1 hour. Cut out a large circle of the dough (20 cm diameter) and bake for about 10 minutes at 175 °C until fully baked but still light green. CHOCOLATE DISCS 100 g white chocolate, preferably Ivoire 35 % from Valrhona light green food coloring powder Melt and temper the chocolate and mix in the coloring powder. Roll out the tempered chocolate between two acetate sheets and refrigerate until the chocolate has set. Use two warm cake rings (18 cm and 14 cm diameter) to cut out chocolate discs. Use warm cookie cutters to cut holes in the smallest disc.

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PIERCED CHOCOLATE LID Besides cookie cutters I also use small, round nozzles to perforate my chocolate lid.

LIME GLAZE WITH THYME 3 leaves of gelatine 75 g white chocolate, preferably Ivoire 35 % from Valrhona 50 ml heavy cream 25 ml lime juice 75 g sugar 75 g glucose syrup 3 g fresh thyme 1 tsp sugar

DECORATION macarons white chocolate pearls fresh thyme purple thyme flowers Decorate with the perforated chocolate disc (balancing on chocolate pearls), macarons, thyme and purple thyme flowers.

Soak the gelatine in cold water. Finely chop the chocolate and add to a plastic jug. Bring heavy cream, lime juice, 75 g of sugar and glucose syrup to a boil and remove from the heat. Squeeze excess water from the gelatine and dissolve in the heavy cream. Pour the hot cream over the chocolate and stir until the glaze is smooth and glossy. Grind thyme and 1 tsp sugar with a mortar and mix the purée into the glaze. Emulsify with an immersion blender. Place a piece of cling film on the surface of the glaze and let cool to about 35 °C. Place the frozen cake on a small cake ring and pour the glaze over the cake. Let the glaze set before removing any droplets under the cake with a small knife. Place the pistachio shortcrust on a serving plate and fasten the big chocolate disc on the bottom with a bit of glaze. Gently place the glazed mousse on top of the chocolate disc and leave the cake to defrost in the refrigerator.

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COF FE EM ILK 36

CH OCO LA TE 37

COFFEE · MILK CHOCOLATE 40 nice macarons spoiled with my favorite chocolate from Valrhona and my favorite coffee beans from La Cabra. Though it might insult the others: these are my favorite macarons in this entire book.

40 macarons

MACARON SHELLS 135 g almond flour 15 g cocoa powder 150 g icing sugar 2 g fine grounded coffee beans 55 g egg whites brown food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar grounded coffee beans Sieve almond flour, cocoa powder, icing sugar and fine grounded coffee beans into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

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Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Sprinkle grounded coffee beans over the shells and bake at 150 °C for 8 - 10 minutes and leave them to cool completely. MILK CHOCOLATE GANACHE WITH COFFEE 120 ml heavy cream 8 g whole coffee beans 180 g Azélia 35 % from Valrhona 1 g finely ground coffee beans Bring the heavy cream and coffee beans to a simmer in a small saucepan and remove from the heat. Leave to infuse for about 15 minutes with the lid on, then strain and discard the coffee beans. Melt the chocolate over a bain-marie and remove the bowl from the heat. Pour the warm coffee cream over the chocolate, while stirring in the middle of the bowl with a spatula. Continue to stir until the ganache comes together with a beautifully glossy surface. Stir in the finely ground coffee beans and emulsify with an immersion blender. Refrigerate for a couple of hours

Pair the macaron shells. Transfer the coffee ganache to a piping bag with a small, round nozzle. Pipe ganache on half of the shells and sandwich the macarons. Store the macarons in the fridge for at least 24 hours. COFFEE NERD I love the lightly roasted coffee beans from La Cabra with their fine, sour notes. I always use them in my cakes. But you should use your favorite beans.

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VANILJE · PEKAN · SALT

Here is my favorite macaron served with a mild milk chocolate brownie with a delicate twist of coffee and a fantastic fudgy and caramelized consistency. Should you add a scoop of creamy (coffee) ice cream I will not hold it against you.

KAFFE · MÆLKECHOKOLADE

COFFEE · MILK CHOCOLATE Serves 6

MILK CHOCOLATE BROWNIE 100 g sugar 35 g light syrup 35 g strong, freshly brewed coffee 50 g butter 135 g Azélia 35 % from Valrhona 2 eggs 35 g oat flour 1 /2 g salt Melt sugar, syrup, coffee and butter in a small saucepan at low temperature. Remove from the heat and mix in the chocolate. Stir until the chocolate has melted. Mix in the eggs - one at a time. Sieve together flour and salt and fold into the batter. Pour the batter into a cake frame (16 x 16 cm diameter) lined with baking paper on the bottom and bake for about 20 minutes at 175 °C. Leave to cool completely.

MILK CHOCOLATE GANACHE WITH COFFEE 120 ml heavy cream 8 g whole coffee beans 180 g Azélia 35 % from Valrhona 1 g finely ground coffee beans Bring the heavy cream and coffee beans to a simmer in a small saucepan and remove from the heat. Leave to infuse for about 15 minutes with the lid on, then strain and discard the coffee beans. Melt the chocolate over a bain-marie and remove the bowl from the heat. Pour the warm coffee cream over the chocolate, while stirring in the middle of the bowl with a spatula. Continue to stir until the ganache comes together with a beautifully glossy surface. Stir in the finely ground coffee beans and emulsify with an immersion blender. Pour the ganache over the brownie and refrigerate overnight.

CHOCOLATE SQUARES 100 g Azélia 35 % from Valrhona finely ground coffee beans Melt and temper the chocolate and stir in the coffee beans. Roll out some of the chocolate between two acetate sheets, and quickly refrigerate until the chocolate has set. Cut out squares with a warm knife. ARRANGEMENT AND DECORATION mini macarons edible gold leaf finely ground coffee beans Cut out the brownie in oblong pieces and place them on dessert plates. Decorate with chocolate squares, mini macarons, gold leaf and a sprinkle of coffee.

A TIP OF PATIENCE Taste and consistency improves after a night in the refrigerator, so be patient. The brownie is worth the wait.

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RA SP BER RY 44

MER ING UEF OAM 45

RASPBERRY · MERINGUE FOAM A funky fusion between raspberry tart and the Danish “flødebolle”. With a generous amount of raspberry meringue foam, a nice acid from the raspberries and a playful expression with lilacs, cute mini macarons and chubby foam dabs on top.

A lot of mini macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites pink food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest. Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 °C for 8 - 10 minutes and leave them to cool completely.

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PAY ATTENTION Pay loving attention to the shells during the last minutes of baking and should the beautiful pastel color be in danger, turn down the heat.

RASPBERRY GANACHE 180 g white chocolate, preferably Ivoire 35 % from Valrhona 50 g raspberry purée 50 ml heavy cream 5 ml lemon juice seeds of 1/3 vanilla pod Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring raspberry purée, heavy cream, lemon juice and vanilla seeds to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the raspberry ganache in the fridge for a couple of hours. Pair the macaron shells. Transfer the raspberry ganache to a piping bag with a small, round nozzle. Pipe ganache on half of the shells andsandwich the macarons. Store the macarons in the fridge for at least 24 hours.

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RASPBERRY · MERINGUE FOAM Serves 8

SHORTCRUST 125 g oat flour 25 g almond flour 50 g icing sugar 75 g cold butter 1 pinch of salt 1 /2 egg Add oat flour, almond flour, icing sugar, butter and salt to a food processor and quickly blitz to combine. Add the egg and blitz to combine. Roll the dough out thinly between two sheets of baking paper and refrigerate for at least 1 hour. Line a tart ring (16 cm diameter, 3 1/2 cm tall) with the dough and bake for about 10 minutes at 175 °C until golden, while preparing the frangipane.

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FRANGIPANE 25 g almond flour 25 g sugar 25 g soft butter 1 pinch of salt 1 /2 egg In a bowl, beat almond flour, sugar, butter and salt until light and creamy. Stir in the egg. Transfer frangipane to the warm tart shell and level the surface with an offset spatula. Bake the tart for an additional 10-12 minutes at 175 °C until golden. Leave to cool.

RASPBERRY COMPOTE 15 g sugar 1 g pectin NH 70 g raspberry purée 5 ml lemon juice Mix sugar and pectin. Heat raspberry purée and lemon juice to 40 °C in a small saucepan and stir in the pectin sugar. Bring the raspberry mixture to a boil and cook for a few minutes. Remove from the heat and let it cool. Pour it into the cavity on top of the cake and let it set in the refrigerator while preparing the meringue foam.

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MERINGUE FOAM 75 g sugar 40 g glucose syrup 30 g raspberry purée seeds of 1 vanilla pod 50 g egg whites 1 tbsp sugar

RASPBERRY GANACHE 150 g white chocolate, preferably Ivoire 35 % from Valrhona 40 g raspberry purée 40 ml heavy cream 5 ml lemon juice seeds of 1/3 vanilla pod

Bring 75 g of sugar, glucose syrup, raspberry purée and vanilla seeds to a boil in a small saucepan and heat to 118 °C.

Melt chocolate in a bowl over a bainmarie and remove from the heat. Bring raspberry purée, heavy cream, lemon juice and vanilla seeds to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender.

Whip egg whites and 1 tbsp sugar to soft peaks in a bowl. Slowly pour the 118°C hot syrup into the egg whites while whipping. Whip until the fluff is glossy and firm. Fill up the tart almost to the top with meringue foam and level the surface with an offset spatula. Transfer the rest of the meringue foam to a piping bag with a small, round nozzle and save for decoration.

Transfer the ganache on top of the meringue foam and place the tart in the refrigerator for at least 1 hour until the ganache has set.

CHOCOLATE DISCS 100 g Raspberry Inspiration from Valrhona Melt and temper the chocolate. Roll out the tempered chocolate between two acetate sheets and refrigerate until the chocolate has set. Use small, warm cookie cutters to cut out discs. DECORATION mini macarons fresh raspberries purple lilacs purple basil flowers Decorate the tart with chocolate discs, mini macarons, raspberries, meringue foam and flowers just before serving.

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VA N IL LA 52

PE CAN SA LT 53

VANILJE · PEKAN · SALT

VANILLA · PECAN · SALT Wonderful, wild vanilla cake with at least a million vanilla dots, roasted pecan nuts and delicate dashes of salt. The cake and the snow white macarons have been spoiled with fat vanilla pods from Tahiti and Uganda and surprise with a very complex vanilla taste. Thank you dear Mette Ravn, for hours and hours of inspiring vanilla geeking. Your vanilla pods are out of this world.

40 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites seeds of 1/2 of vanilla pod 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and vanilla seeds. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

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Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 °C for 8 - 10 minutes and leave them to cool completely. VANILLA GANACHE 120 ml heavy cream 1 /3 of a vanilla pod 180 g white chocolate, preferably Ivoire 35 % from Valrhona Bring the heavy cream, vanilla seed and the empty vanilla pod to a boil in a small saucepan and remove from the heat. Leave to infuse for about 15 minutes and discard the vanilla pod. Melt the chocolate over a bain-marie and remove the bowl from the heat. Bring vanilla cream to a boil and pour over the chocolate, while stirring in the middle of the bowl with a spatula. Continue to stir until the ganache comes together with a beautifully glossy surface. Emulsify with an immersion blender. Refrigerate for a couple of hours.

Pair the macaron shells. Transfer the vanilla ganache to a piping bag with a small, round nozzle. Pipe ganache on half of the shells and sandwich the macarons. Store the macarons in the fridge for at least 24 hours. WONDERFUL VARIATION Hide a bit of the lovely pecan praliné from the vanilla entremet in the center of each macaron.

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VANILLA · PECAN · SALT Serves 6

PECAN PRALINÉ 50 g sugar 50 g roasted pecan nuts seeds of 1/4 of a vanilla pod 1 pinch of salt Carefully melt sugar to a golden caramel in a small saucepan. Remove from the heat and stir in the roasted pecan nuts. Pour the caramelized hazelnuts onto a piece of baking paper and leave to cool. Finely chop and set aside. Grind 80 g of the caramelized pecan nuts to a paste in a durable mini grinder and season with vanilla and salt. Chop the remaining 20 g and save it for the crunch. Pour 60 g praliné in a cake ring (14 cm diameter) with cling film in the bottom and leave in the freezer for at least 4 hours until frozen. Save the remaining 20 g pranliné for the crunch. FREEZE Place the pecan praliné in the very coldest part of your freezer and make sure that it is frozen through before making the vanilla mousse.

PECAN SHORTCRUST 125 g oat flour 25 g pecan flour 50 g icing sugar 75 g cold butter seeds of 1/4 of a vanilla pod 1 pinch of salt 1 /2 egg

PECAN CRUNCH 40 g white chocolate, preferably Ivoire 35 % from Valrhona 20 g pecan praliné 20 g finely chopped, caramelized pecan nuts 20 g feuilletine 1 pinch of salt

Add oat flour, pecan flour, icing sugar, butter, vanilla bean seeds and salt to a food processor and quickly blitz to combine. Add the egg and blitz to combine. Roll the dough out thinly between two sheets of baking paper and refrigerate for at least 1 hour.

Melt the chocolate and praliné over a bain-marie and remove the bowl from the heat. Stir in finely chopped, caramelized pecan nuts, feuilletine and season with salt to taste. Roll the crunch out thinly between two sheets of baking paper and leave it in the freezer for about 5 minutes.

Cut out a large circle of the dough (18 cm diameter) and bake for 10-15 minutes at 175 °C until golden.

Cut out a ring with a warm cake ring (14 cm diameter) and put it back into the freezer. CRUNCH The feuilletine can easily be replaced with crushed cornflakes.

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VANILLA MOUSSE 1 leaf of gelatine 75 ml whole milk seeds of 1/3 of a vanilla pod 150 g white chocolate, preferably Ivoire 35 % from Valrhona 150 ml heavy cream

GEAR The silicone mould is called ’Decor Round’, is from Silikomart and can easily be replaced with a normal round silicone mould. The chocolate mould is ’Elegant Pistoles’ from Callebaut and is close to indispensable.

Soak the gelatine in cold water. Bring whole milk, vanilla seeds and the vanilla pod to a boil in a small saucepan and remove from the heat. Leave to infuse for about 15 minutes and discard the vanilla pod.

CHOCOLATE CIRCLES 100 g white chocolate, preferably Ivoire 35 % from Valrhona seeds of 1/4 of a vanilla pod

Melt the chocolate in a bowl over a bain-marie and remove from the heat. Bring the vanilla milk to a boil and remove from the heat. Squeeze out excess water from the gelatine and dissolve the gelatine in the hot vanilla milk. Pour over the chocolate and use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Lightly whip the heavy cream. Fold a little of the whipped cream into the chocolate first, then gently fold in the rest. Pour half of the mousse into a round silicone mould (17 ½ cm diameter) and gently place the frozen pecan praliné on top. Pour the rest of the mousse on top and gently press the pecan crunch into the cake. Freeze overnight.

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Melt and temper the chocolate and stir in the vanilla seeds. Pour the tempered chocolate in a chocolate mould and softly knock on the form to remove any bubbles of air. Turn the chocolate mould upside down, knock all remaining chocolate out of the mould and scrape to clean the surface. Refrigerate until the chocolate has set. Roll out the rest of tempered chocolate between two acetate sheets and refrigerate until the chocolate has set. Use warm small cookie cutters to cut out discs.

ASSEMPLY AND DECORATION mini macarons white chokolate pearls purple basil flowers Place the frozen vanilla mousse on top of the shortcrust and leave to defrost in the refrigerator. Decorate with mini macarons, chocolate discs, chocolate pearls and flowers just before serving.

61

LIC ORIC ELE MON 62

WHI TECH OCO LATE 63

VANILJE · PEKAN · SALT

LICORICE · LEMON · WHITE CHOCOLATE Licorice, lemon and white chocolate is a well known, but invincible trio if you ask me. Here in playful purple macarons and square caramel tarts with modest purple flowers on the outside and a provocative pitch black licorice caramel core on the inside.

40 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites light purple food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar tol stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

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Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 °C for 8 - 10 minutes and leave them to cool completely.

Pair the macaron shells. Transfer the licorice ganache to a piping bag with a small, round nozzle. Pipe ganache on half of the shells and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

LICORICE GANACHE 200 g white chocolate, preferably Ivoire 35 % from Valrhona 50 g sweet licorice syrup, preferably from Lakrids by Bülow 50 ml heavy cream 25 ml lemon juice

DECORATION purple food coloring powder edible silver dust vodka

Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring licorice syrup, heavy cream and lemon juice to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the licorice ganache in the fridge for a couple of hours.

Mix coloring powder and vodka in a small bowl and add purple splashes on the shells with a brush. Repeat with the silver dust.

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LICORICE · LEMON · WHITE CHOCOLATE 6 small tarts

LICORICE SHORTCRUST 125 g oat flour 25 g almond flour 50 g brown sugar 75 g cold butter 1 tsk raw licorice powder, preferably from Lakrids by Bülow 1 pinch of salt 1 pinch of active coal powder 1 /2 egg Add oat flour, almond flour, brown sugar, butter, raw licorice powder, salt and coal powder to a food processor and quickly blitz to combine. Add the egg and blitz to combine. Roll the dough out thinly between two sheets of baking paper and refrigerate for at least 1 hour. Line small square tart rings (7 x 7 cm) with the dough and bake for about 15 minutes at 175 °C until golden. Leave the tart shells to cool. LICORICE DUST If possible, grind the raw licorice powder in a mortar.

CHOCOLATE LAYER WITH LICORICE 50 g white chocolate, preferably Ivoire 35 % from Valrhona 1 /2 tsp raw licorice powder, preferably from Lakrids by Bülow 1 pinch of active coal powder Melt the chocolate over a bain-marie and remove the bowl from the heat. Mix in raw licorice powder and coal powder. Brush the tart shells with a thin layer of chocolate and quickly refrigerate until the chocolate has set. LICORICE CARAMEL 50 ml heavy cream 25 g butter 75 g glucose syrup 1 tsp raw licorice powder, preferably from Lakrids by Bülow 1 pinch of salt 75 g sugar 1 /3 tsp active coal powder In a small saucepan, bring heavy cream, butter, glucose syrup, licorice powder and salt to a simmer. In another saucepan, carefully melt the sugar until it is golden and immediately remove from the heat. Gradually pour in the warm liquorice cream while whisking vigorously. Add the coal powder and leave to cool completely.

Transfer a bit of licorice caramel to each tart and place them in the refrigerator while preparing the licorice ganache. LICORICE GANACHE 160 g white chocolate, preferably Ivoire 35 % from Valrhona 40 g sweet licorice syrup, preferably from Lakrids by Bülow 40 ml heavy cream 20 ml lemon juice Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring licorice syrup, heavy cream and lemon juice to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Pour the ganache on top of the licorice caramel and leave to cool in the refrigerator for at least an hour until the ganache has set. DECORATION mini macarons purple basil flowers purple pansies Decorate the tarts with mini macarons and flowers just before serving.

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WO OD R UFF 70

STR AW BER RY 71

WOODRUFF · STRAWBERRY Even though the forest abounds with woodruff from early spring to late autumn, I much too rarely see it. I just love this very special almondy herb and here I match it with perhaps its BFF - the strawberry. On the dessert menu you will find small woodruff macarons with strawberry compote, woodruff marinated strawberry, a flimsy chocolate lid and - in my eyes - a divine woodruff seasoned crème anglaise.

40 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites light green food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 °C for 8 - 10 minutes and leave them to cool completely. STRAWBERRY COMPOTE 20 g sugar 2 g pectin NH 100 g strawberry purée 10 ml lemon juice Mix sugar and pectin. Heat strawberry purée and lemon juice to 40 °C in a small saucepan and stir in the pectin sugar. Bring the strawberry mixture to a boil and cook for a few minutes. Remove from the heat and let it cool.

WOODRUFF GANACHE 180 g white chocolate, preferably Ivoire 35 % from Valrhona 120 ml heavy cream 3 g fresh woodruff 1 tsp sugar Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Grind woodruff and sugar in a mortar and stir the purée into the ganache. Emulsify with an immersion blender. Place the woodruff ganache in the fridge for a couple of hours. Pair the macaron shells. Transfer the woodruff ganache to a piping bag with a small, round nozzle. Pipe a ring of ganache on half of the shells, fill them with strawberry compote and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

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WOODRUFF · STRAWBERRY Dessert for 6

WOODRUFF CRÈME ANGLAISE 40 g egg yolk 40 g sugar 80 ml heavy cream 80 ml whole milk 3 g fresh woodruff 1 tsp sugar

WOODRUFF SUGAR 5 g fresh woodruff 20 g sugar

Lightly whisk egg yolks and 40 g of sugar in a bowl. Bring heavy cream and milk to a simmer in a small saucepan and whisk into the egg yolks. Pour the mixture back into the saucepan and cook to 83 °C while whisking continuously. Remove the saucepan from heat and strain the custard.

WOODRUFF MARINATED STRAWBERRY 400 g fresh strawberries 20 g woodruff sugar

Grind the woodruff and 1 tsp. sugar with a mortar and pestle and mix into the custard. Strain the custard and refrigerate overnight.

CHOCOLATE LID 100 g white chocolate, preferably Ivoire 35 % from Valrhona light green food coloring powder

HAPPINESS TIP Prepare an extra large portion of woodruff crème anglaise and slurp the leftovers, when your guests have left - if there are any.

Melt and temper the chocolate and mix in the coloring powder. Roll out the tempered chocolate between two acetate sheets and refrigerate until the chocolate has set.

Lightly grind woodruff and sugar in a durable mini grinder.

Cut the strawberries in small cubes and mix with woodruff sugar.

ARRANGEMENT AND DECORATION mini macarons fresh woodruff Place a couple of spoonfuls with woodruff marinated strawberry cubes on a dessert plate and place a chocolate lid on top. Decorate with mini macarons and woodruff. Place the platter in front of your guest and pour on the woodruff créme anglaise. ALL IN TIME All elements can be prepared in advance the day before. But do not marinate the strawberries in the woodruff sugar until just before serving.

Cut out discs (8 cm diameter) with a warm cake ring.

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LE M O N 77

LEMON An artwork of pastel yellow and lovely sour with a flimsy chocolate lid, budding sorrel flowers, forget-me-nots and macarons so tiny they almost levitate. Accompanied by simple, but eminent lemon macarons with an extra sour silky soft lemon ganache. Though lemon macarons with lemon curd or lemon butter cream taste good too, they do not stand a chance.

40 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites lemon yellow food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

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Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 °C for 8 - 10 minutes and leave them to cool completely.

Pair the macaron shells. Transfer the lemon ganache to a piping bag with a small, round nozzle. Pipe ganache on half of the shells and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

LEMON GANACHE 200 g white chocolate, preferably Ivoire 35 % from Valrhona 50 ml lemon juice 50 ml heavy cream

WONDERFUL VARIANT Though the simple lemon macaron is razor sharp, it is not at all forbidden to sneak a bit of fresh basil or roasted sesame praliné into the recipe.

Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring lemon juice and heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the lemon ganache in the fridge for a couple of hours.

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VANILJE · PEKAN · SALT

LEMON Serves 8

SESAME BISCUIT 20 g sugar 15 g roasted sesame seeds 120 g oat biscuits 1 pinch of flaky salt 60 g butter Carefully melt sugar to a golden caramel in a small saucepan. Remove from the heat and stir in the roasted sesame seeds. Pour the caramelized sesame seeds onto a piece of baking paper and leave to cool. Chop finely. Put biscuits into a freezer bag and crush them with a rolling pin to a breadcrumb consistency. Add the biscuit crumbs and salt to a bowl. Melt butter in a small saucepan and stir into the biscuit crumb. Mix in the finely chopped, caramelized sesame seeds. Place the biscuit mixture into a cake ring (15 cm diameter) lined with baking paper on the bottom and press flat with a spoon. Place in the freezer while making the ganache.

LEMON GANACHE 160 g white chocolate, preferably Ivoire 35 % from Valrhona 40 ml lemon juice 40 ml heavy cream Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring lemon juice and heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Pour the lemon ganache on top of the biscuit base and place it in the freezer for at least 3 hours.

LEMON MOUSSE 3 leaves of gelatine 100 ml lemon juice 100 g sugar 200 ml heavy cream 100 ml kefir Soak the gelatine in cold water. In a small saucepan, bring lemon juice and sugar to a boil and remove from heat. Squeeze excess water from the gelatine and stir it into the warm lemon syrup. Leave to cool until lukewarm. In a large bowl, whip the cream to soft peaks. Stir the kefir into the lemon syrup and gently fold in the whipped cream. Transfer the mousse into an eclipse silicone mould (18 cm diameter) and gently push down the frozen biscuit base (lemon ganache facing down). Freeze overnight.

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LEMON GLAZE 3 leaves of gelatine 75 g white chocolate, preferably Ivoire 35 % from Valrhona 50 ml heavy cream 25 ml lemon juice 75 g sugar 75 g glucose syrup lemon yellow food coloring paste Soak the gelatine in cold water. Finely chop the chocolate and add to a plastic jug. Bring heavy cream, lemon juice, sugar and glucose syrup to a boil and remove from the heat. Squeeze out excess water from the gelatine and dissolve in the heavy cream. Pour the hot cream over the chocolate and stir until the glaze is smooth and glossy. Add food coloring paste and emulsify with an immersion blender. Place a piece of cling film on the surface of the glaze and let cool to about 35 °C. Place the frozen cake on a small cake ring and pour the glaze over the cake. Let the glaze set before removing any droplets under the cake with a small knife. Leave the cake to defrost on a plate in the refrigerator.

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CHOCOLATE LID 100 g white chocolate, preferably Ivoire 35 % from Valrhona lemon yellow food coloring paste Melt and temper the chocolate and mix in coloring powder. Roll out the tempered chocolate between two acetate sheets and refrigerate until the chocolate has set. Cut out a disc (14 cm diameter) with a warm cake ring and dot very small holes with a warm needle. DECORATION white chokolate pearls mini macarons yellow sorrel flowers pink forget-me-nots Place the chocolate lid on top of the cake (balancing on chocolate pearls). Place the flowers in the holes of the chocolate lid and decorate with mini macarons and forget-me-nots.

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SALT ED CARA MEL 84

PE A NU T 85

SALTKARAMEL · PEANUTS

SALTED CARAMEL · PEANUT Semi crazy, gold glittery salty caramel snakes, luring with crispy peanut shells and the most wonderful, silky soft and slightly chewy salted caramel ganache. I have undoubtedly declared my love to the salted caramel ganache before. Have your paths not yet crossed - find your way to the kitchen asap.

15 small cakes

MACARON SHELLS WITH PEANUT 100 g almond flour 50 g peanut flour 150 g icing sugar 55 g egg whites caramel food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour, peanut flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

SHARP SNAKES Draw a template of the cakes (the five connected circles) on a piece of paper and place it under the baking paper when piping the shells.

SALTED CARAMEL GANACHE 200 g caramel chocolate, preferably Dulcey 32 % from Valrhona 135 ml heavy cream 1 /2 tsp salt 100 g sugar Melt chocolate in a bowl over a bainmarie and remove from the heat. Bring heavy cream and salt to a boil in a small saucepan. In another saucepan, carefully melt the sugar until it is golden and immediately remove from the heat. Gradually pour in the warm cream while whisking vigorously. Pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the ganache in the fridge for a couple of hours.

Pour the batter into a piping bag fitted with a small, round nozzle and pipe macaron snakes on a baking tray lined with baking paper. Bake the shells at 150 °C for 8 - 10 minutes and leave them to cool completely.

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CHOCOLATE DISCS AND -SPIRES 100 g caramel chocolate, preferably Dulcey 32 % from Valrhona edible gold dust Melt and temper the chocolate. Glue a piece of acetate sheet to the bottom of a shelf. Add small dots of the tempered chocolate to the bottom of a pot and make an imprint on the acetate sheet. Leave the chocolate spires until they are set. Free the chocolate spires from the acetate sheet, and use warm small cookie cutters (3 cm diameter) to cut out discs. Roll out the rest of tempered chocolate between two acetate sheets and refrigerate until the chocolate has set. Use warm small cookie cutters (3 cm diameter) to cut out discs. Brush the chocolate discs and spires with gold dust.

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ASSEMBLY AND DECORATION edible gold leaf Transfer the salt caramel ganache to a piping bag with a small, round nozzle. Pipe ganache on the shells and place 4 chocolate discs and spire on top. Decorate with gold leaf. Store in the fridge for at least 24 hours. WONDERFUL VARIANT Hide a bit of salted peanut praliné in some of the snakes.

SALTKARAMEL · PEANUTS

I could not help myself and made a huge stack of classic salted caramel macarons. I stole the recipe from the salted caramel snakes.

91

BLA CK CUR RANT 92

LI CO RI CE 93

BLACKCURRANT · LICORICE A taste explosion of sour blackcurrant with a hint of licorice, mirror glaze and blackcurrant bling.

40 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites bordeaux food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest. Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 °C for 8 - 10 minutes and leave them to cool completely.

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BLACKCURRANT GANACHE 120 g white chocolate, preferably Ivoire 35 % from Valrhona 40 g blackcurrant purée 40 ml heavy cream 5 ml lemon juice Melt chocolate in a bowl over a bainmarie and remove from the heat. Bring blackcurrant purée, heavy cream and lemon juice to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the blackcurrant ganache in the fridge for a couple of hours.

LICORICE GANACHE 120 g white chocolate, preferably Ivoire 35 % from Valrhona 30 g sweet licorice syrup, preferably from Lakrids by Bülow 30 g blackcurrant purée 30 ml heavy cream Melt chocolate in a bowl over a bainmarie and remove from the heat. Bring licorice syrup, blackcurrant purée and heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the licorice ganache in the fridge for a couple of hours. Pair the macaron shells. Transfer both of the ganaches to a piping bag with a small, round nozzle. Pipe a ring of blackcurrant ganache on half of the shells, fill it with licorice ganache and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

EXTRA GLAM Should you have any leftover blackcurrant chocolate discs from the cake, decorate your blackcurrant macarons.

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VANILJE · PEKAN · SALT

BLACKCURRANT · LICORICE Serves 8

CRUNCHY BLACKCURRANT BASE 50 g white chocolate, preferably Ivoire 35 % from Valrhona 20 g feuilletine 5 g blackcurrant dust finely ground lemon zest

BLACKCURRANT SPONGE CAKE 35 g sugar 1 egg 25 g blackcurrant purée 35 g flour 1 /4 tsp baking powder

Melt the chocolate in a bowl over a bain-marie and remove from the heat. Stir in feuilletine, blackcurrant dust and lemon zest and season. Roll out the mixture thinly between two pieces of baking paper and freeze for 5 minutes.

Whisk sugar and egg until light and airy. Add blackcurrant purée. Sieve together flour and baking powder and fold into the egg mixture.

Use a warm cake ring (15 cm diameter) to cut out a round base and return the base to the freezer. CRUNCH The feuilletine can easily be replaced with crushed cornflakes.

Pour the batter onto a baking sheet with baking paper and bake for 8-10 minutes at 200 °C until golden brown. Leave to cool and push a cake ring (15 cm diameter) into the cake. LICORICE GANACHE 160 g white chocolate, preferably Ivoire 35 % from Valrhona 40 g sweet licorice syrup, preferably Lakrids by Bülow 40 g blackcurrant purée 40 ml heavy cream Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring licorice syrup, blackcurrant purée and heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender.

BLACKCURRANT MOUSSE 1 1/2 leaves of gelatine 220 g white chocolate, preferably Ivoire 35 % from Valrhona 100 g blackcurrant purée 10 ml lemon juice 220 ml heavy cream Soak the gelatine in cold water. Melt the chocolate in a bowl over a bainmarie and remove from the heat. Bring blackcurrant purée and lemon juice to a boil in a small saucepan and remove from the heat. Squeeze out excess water from the gelatine and dissolve the gelatine in the hot blackcurrant purée. Pour over the chocolate and use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Lightly whip the heavy cream. Fold a little of the whipped cream into the chocolate first, then gently fold in the rest. Pipe the mousse into an eclipse silicone mould (18 cm diameter) and gently press the sponge cake and the crunchy base into the mousse. Freeze overnight.

Pour the licorice ganache on top of the sponge cake in the cake ring and store in the freezer for at least 3 hours. 97

GLAZE 3 leaves of gelatine 75 g white chocolate, preferably Ivoire 35 % from Valrhona 50 ml heavy cream 25 ml water 75 g sugar 75 g glucose syrup bordeaux food coloring paste Soak the gelatine in cold water. Finely chop the chocolate and add to a plastic jug. Bring heavy cream, water, sugar and glucose syrup to a boil and remove from the heat. Squeeze out excess water from the gelatine and dissolve in the heavy cream. Pour the hot cream over the chocolate and stir until the glaze is smooth and glossy. Add food colouring paste and emulsify with an immersion blender. Place a piece of cling film on the surface of the glaze and let cool to about 35 °C. Place the frozen cake on a small cake ring and pour the glaze over the cake. Let the glaze set before removing any droplets under the cake with a small knife. Leave the cake to defrost on a plate in the refrigerator.

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CHOCOLATE DISCS 15 g sugar 2,5 g icing sugar 5 g blackcurrant dust a little edible silver dust 200 g white chocolate, preferably Ivoire 35 % from Valrhona bordeaux food coloring powder Mix sugar, icing sugar, blackcurrant dust and silver dust in a small bowl. Melt and temper the chocolate and stir in the coloring powder. Pour the tempered chocolate in a chocolate mould and softly knock on the form o remove any bubbles of air. Turn the chocolate mould upside down, knock excess chocolate out of the mould and scrape to clean the surface. Sprinkle a thin layer of blackcurrant sugar over the chocolate and refrigerate until the chocolate has set. Spread the rest of tempered chocolate thinly on an acetate sheet, sprinkle with a thin layer of blackcurrant sugar and refrigerate until the chocolate has set. Use warm small cookie cutters to cut out discs. GEAR The chocolate mould used for the chocolate decoration is ’Elegant Pistoles’ from Callebaut.

DECORATION mini macarons wood sorrel Decorate the cake with mini macarons, chocolate discs and sorrel leaves just before serving.

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BEL LE HÉL ÈNE 101

PEAR BELLE HÉLÈNE 8-10 small cakes

MACARON SHELLS 135 g almond flour 15 g cocoa powder 150 g icing sugar 55 g egg whites brown food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour, cocoa powder and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest. Pour the batter into a piping bag fitted with a small, round nozzle and pipe macaron shells (6 cm diameter) on a baking tray lined with baking paper. Bake the shells at 150 °C for 10 - 12 minutes and leave them to cool completely.

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VANILLA PICKLED PEARS 100 g small cubes of pear 25 g sugar 10 ml lemon juice seeds of 1/4 vanilla pod Mix pear, sugar, lemon juice and vanilla seeds in a small saucepan. Bring to a boil and cook for a few minutes. Remove from the heat and leave to cool.

VANILLA CUSTARD 40 g egg yolk 60 g sugar 10 g flour 10 g cornstarch 250 ml whole milk 1 /2 vanilla pod Beat egg yolks and 30 g of sugar in a bowl, add flour and cornstarch. Bring milk, the remaining 30 g of sugar, vanilla seeds and the empty vanilla pod to a boil in a small saucepan and remove from the heat. Remove the vanilla pod and add the warm milk to the egg yolks. Return mixture to the saucepan and heat to boil while stirring continuously until the custard thickens. Pour the vanilla custard in a bowl and leave it in the fridge for a couple of hours until cold.

DARK CHOCOLATE GANACHE 100 g dark chocolate, preferably Manjari 64 % from Valrhona 120 ml heavy cream Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the dark chocolate ganache in the fridge for a couple of hours.

CHOCOLATE LID 100 g dark chocolate, preferably Manjari 64 % from Valrhona

ASSEMBLING AND DECORATION edible gold leaf

Cut out a disc (6 cm diameter) with a warm cookie cutter.

Transfer the chocolate ganache to a piping bag with a small, round nozzle. Pipe a ring of ganache on the shells, fill it with vanilla cream pear cubes and gently place a chocolate lid on top. Decorate with gold leaf. When serving, pour hot chocolate sauce over the dessert.

DARK CHOCOLATE SAUCE 50 g dark chocolate, preferably Manjari 64 % from Valrhona 200 ml whole milk

SERVING Serve small bowls of excess pear cubes pear and vanilla cream - and most importantly the pot with warm chocolate sauce - with the cakes.

Melt and temper the chocolate. Roll out the tempered chocolate between two acetate sheets and refrigerate until the chocolate has set.

Melt chocolate in a bowl over a bainmarie and remove from the heat. Bring milk to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. WARM SAUCE Has the dark chocolate sauce cooled too much? Just reheat it a bit.

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A dessert macaron inspired by the enchanting french Hélène. Crispy and chewy cocoa shell, dark chocolate ganache, vanilla marinated pear, wonderfully creamy vanilla cream, ultra thin chocolate lid and a warm, dark chocolate sauce to drown the dessert.

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BELLE HÉLÈNE

MA ND AR IN 106

OL IV EO IL 107

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MANDARIN · OLIVE OIL The very first time I put my teeth into a petit macaron with mandarin and olive oil was in a sunbeam on Rue Bonaparte. Only a few steps from the king of macarons, Pierre Hermé. I was skeptical, very skeptical actually, but in a split second I was sold. These macarons - if I might say so myself - are in the same league. They shine, thanks to the eminent olive oil with mandarin from Oliviers & Co., with a fruity, light bitter taste and an unusually silky soft consistency. The best macarons in the book according to my husband and my mother.

40 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites warm yellow food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest. Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 °C for 8 - 10 minutes and leave them to cool completely.

MANDARIN GANACHE WITH OLIVE OIL 160 g white chocolate, preferably Ivoire 35 % from Valrhona 40 ml mandarin juice 40 ml heavy cream 80 ml olive oil with mandarin, preferably from Oliviers & Co Melt chocolate in a bowl over a bainmarie and remove from the heat. Bring mandarin juice and heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Mix in the olive oil and emulsify with an immersion blender. Place the mandarin ganache in the fridge for a couple of hours. Pair the macaron shells. Transfer the mandarin ganache to a piping bag with a small, round nozzle. Pipe ganache on half of the shells and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

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MANDARIN · OLIVE OIL 4-6 small cakes

WHITE CHOCOLATE SHELLS 20 g white chocolate, preferably Ivoire 35 % from Valrhona Melt chocolate in a bowl over a bainmarie and remove from the heat. Brush small hemisphere silicone moulds (3 cm diameter) with a thin layer of chocolate and refrigerate while preparing the mandarin compote.

MANDARIN COMPOTE WITH MANGO 20 g sugar 2 g pectin NH 100 ml mandarin juice 10 ml lemon juice 50 g diced mango

YOGHURT MOUSSE 3 leaves of gelatine 25 ml mandarin juice 25 ml lemon juice 50 g sugar 200 ml heavy cream 150 ml plain yoghurt

Mix sugar and pectin. Heat mandarin juice and lemon juice to 40 °C in a small saucepan and stir in the pectin sugar. Bring the mandarin juice to a boil and cook for a few minutes.

Soak the gelatine in cold water. In a small saucepan, bring mandarin juice, lemon juice and sugar to a boil and remove from heat. Squeeze excess water from the gelatine and stir it into the warm lemon syrup. Leave to cool until lukewarm.

Remove from the heat and mix together with the diced mango. Leave to cool Pour the compote into the chocolate shells in the hemisphere silicone moulds and leave in the freezer for at least 2 hours. Pair the compotes.

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In a large bowl, whip the cream to soft peaks. Stir the yoghurt into the lemon syrup and gently fold in the whipped cream. Transfer the mousse into sphere silicone moulds (6 cm diameter) and gently press a frozen mandarin compote sphere into the middle of each. Freeze overnight.

MANDARIN GLAZE 3 leaves of gelatine 75 g white chocolate, preferably Ivoire 35 % from Valrhona 50 ml heavy cream 25 ml mandarin juice 75 g sugar 75 g glucose syrup yellow food coloring paste

DECORATION mini macaron shells purple basil flowers Decorate the cakes with mini macaron shells and basil flowers just before serving.

Soak the gelatine in cold water. Finely chop the chocolate and add to a plastic jug. Bring heavy cream, mandarin juice, sugar and glucose syrup to a boil and remove from the heat. Squeeze out excess water from the gelatine and dissolve in the heavy cream. Pour the hot cream over the chocolate and stir until the glaze is smooth and glossy. Add food colouring paste and emulsify with an immersion blender. Place a piece of cling film on the surface of the glaze and let cool to about 35 °C. Stick a toothpick into a frozen mousse sphere and quickly dip it in the glaze. Put the cake on a plate. Repeat with the remaining mousse spheres. Leave the cakes to defrost in the refrigerator.

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RED CU RR ANT 114

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REDCURRANTS Dear little currant. I am crazy about you. Even when you are pretty sour. Here you shine in delicate pink macarons and tidy small tarts with a bit of sour personality.

40 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites pink food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

REDCURRANT GANACHE 180 g white chocolate, preferably Ivoire 35 % from Valrhona 50 g redcurrant purée 50 ml heavy cream 5 ml lemon juice Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring redcurrant purée, heavy cream and lemon juice to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the redcurrant ganache in the fridge for a couple of hours. Pair the macaron shells. Transfer the redcurrant ganache to a piping bag with a small, round nozzle. Pipe ganache on half of the shells and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 °C. for 8 - 10 minutes and leave them to cool completely.

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REDCURRANT 6-8 small tarts

SHORTCRUST 125 g oat flour 25 g almond flour 50 g icing sugar 75 g cold butter 1 pinch of salt 1 /2 egg Add oat flour, almond flour, icing sugar, butter and salt to a food processor and quickly blitz to combine. Add the egg and blitz to combine. Roll the dough out thinly between two sheets of baking paper and refrigerate for at least 1 hour. Line small tart rings (7 1/2 cm diameter) with the dough and bake for about 15 minutes at 175 °C until golden. Leave the tart shells to cool. . CHOCOLATE LAYER 50 g Raspberry Inspiration from Valrhona Melt the chocolate over a bain-marie and remove the bowl from the heat. Brush the tart shells with a thin layer of chocolate and quickly refrigerate until the chocolate has set. BUTTER CRISP SHELLS The thin chocolate layer protects the butter crisp shortcrust against the soft redcurrant compote.

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REDCURRANT COMPOTE 20 g sugar 1 g pectin NH 100 g redcurrant purée

DECORATION mini macarons redcurrants cornflowers

Mix sugar and pectin. Heat redcurrant purée to 40 °C in a small saucepan and stir in the pectin sugar. Bring the redcurrant purée to a boil and cook for a few minutes. Remove from the heat and let it cool.

Decorate the tarts with mini macarons, redcurrants and cornflowers just before serving.

Pour it into the tarts and let it set in the refrigerator while preparing the redcurrant ganache. REDCURRANT GANACHE 180 g white chocolate, preferably Ivoire 35 % from Valrhona 50 g redcurrant purée 50 ml heavy cream 5 ml lemon juice Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring redcurrant purée, heavy cream and lemon juice to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Pour the redcurran ganache on top of the currant compote and leave the tarts in the refrigerator for at least an hour until the ganache is set.

STOP TART WASTE The tarts taste the best when freshly baked, so bring joy to the neighbors instead of the fridge with the leftovers.

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RASP BER RY PIS 120

TA CHI OL IME 121

I have a soft spot for razor sharp, striped cuts - and the interaction between raspberry, pistachio and lime. Here the trio performs in two colored macarons and a magnificent mazarin cake with no less than 51 layers. Are you counting?

RASPBERRY · PISTACHIO · LIME 80 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites pink food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest. Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 °C for 8 - 10 minutes and leave them to cool completely.

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PISTACHIO MACARON SHELLS 100 g almond flour 50 g pistachio flour 150 g icing sugar 1 pinch of salt 55 g egg whites light green food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour, pistachio flour, icing sugar and salt into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 °C. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest. Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 °C for 8 - 10 minutes and leave them to cool completely.

HINDBÆR · PISTACIE · LIME

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RASPBERRY GANACHE WITH LIME 120 g white chocolate, preferably Ivoire 35 % from Valrhona 20 g raspberry purée 20 ml lime juice 20 ml heavy cream Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring raspberry purée, lime juice and heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the raspberry ganache in the fridge for a couple of hours.

PISTACHIO GANACHE WITH LIME 120 g white chocolate, preferably Ivoire 35 % from Valrhona 10 g pistachio butter 30 ml lime juice 30 ml heavy cream 1 pinch of salt Melt chocolate and pistachio butter in a bowl over a bain-marie and remove from the heat. Bring lime juice and heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth an glossy. Add salt to taste. Emulsify with an immersion blender. Place the pistachio ganache in the fridge for a couple of hours.

RASPBERRY COMPOTE 20 g sugar 1,5 g pectin NH 100 g raspberry purée 10 ml lime juice Mix sugar and pectin. Heat raspberry purée and lime juice to 40 °C in a small saucepan and stir in the pectin sugar. Bring the raspberry mixture to a boil and cook for a few minutes. Remove from the heat and let it cool. ASSEMBLING Pair the macaron shells. Transfer both of the ganaches and the raspberry compote to piping bags with small, round nozzles. Pipe a ring of raspberry- or pistachio ganache on half of the shells, a smaller ring of the other ganache inside the ring and fill it with a bit of raspberry compote. Sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

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RASPBERRY · PISTACHIO · LIME Serves 8

PISTACHIO BASE 100 g finely grated almond paste 100 g sugar 100 g soft butter 2 egg 35 g oat flour 35 g pistachio flour zest of 1/2 lime 1 pinch of salt Add almond paste, sugar and softened butter to a bowl and whisk until light and airy. Beat in eggs one at a time and fold in the flour, pistachio flour, lime zest and salt. Pour the batter thinly (barely 1/2 centimere) onto a baking tray lined with baking paper and bake for about 10 minutes at 175 ºC until golden. Let the base cool. From the pistachio base cut out two big squares (23 x 23 cm) and one smaller (16 x 2 cm). Put one of the big pistachio bases into a cake frame (23 x 23 cm) lined with baking paper.

PISTACHIO GANACHE WITH LIME 150 g white chocolate, preferably Ivoire 35 % from Valrhona 15 g pistachio butter 35 ml lime juice 35 ml heavy cream 1 pinch of salt Melt chocolate and pistachio butter in a bowl over a bain-marie and remove from the heat. Bring lime juice and heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Add salt to taste. Emulsify with an immersion blender. Pour the pistachio ganache on top of the pistachio base in the cake frame and refrigerate while preparing the raspberry compote.

RASPBERRY COMPOTE 20 g sugar 1,5 g pectin NH 100 g raspberry purée 10 ml lime juice Mix sugar and pectin. Heat raspberry purée and lime juice to 40 ºC in a small saucepan and stir in the pectin sugar. Bring the raspberry mixture to a boil and cook for a few minutes. Remove from the heat and let it cool. Spread a thin layer of raspberry compote on the other big pistachio base and place it on top of the pistachio ganache in the cake frame. Place the cake in the refrigerator while preparing the raspberry ganache. RASPBERRY GANACHE WITH LIME 150 g white chocolate, preferably Ivoire 35 % from Valrhona 25 g raspberry purée 25 ml lime juice 25 ml heavy cream Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring raspberry purée, lime juice and heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Pour the raspberry ganache on top of the raspberry compote in the cake frame and leave in the fridge for the night.

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CHOCOLATE SQUARES 100 g white chocolate, preferably Ivoire 35 % from Valrhona pink food coloring powder Melt and temper the chocolate and mix in coloring powder. Roll out the tempered chocolate between two acetate sheets and refrigerate until the chocolate has set. Cut out squares with a warm knife. ASSEMBLING AND DECORATION mini macarons fresh raspberries green unsalted pistachio nuts Cut the cake in rectangularg bars (16 x 2 cm) and place them up against each other on a cake tray with the cutting surface facing up. Finalize with the extra pistachio base (16 x 2) cm. Decorate the cake with chocolate squares, mini macarons, raspberries and pistachios just before serving. MINIMALIST I held back a bit on the decoration. You are more than welcome to go wild. NO CAKE PANIC Do not let the many layers scare you. The cake is surprisingly simple to make and assemble.

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DA RK CHO CO 130

LA TE SA LT 131

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DARK CHOCOLATE · SALT For me, the perfect dark chocolate macaron is mild, balanced, light bitter and with dashes of flake salt that melt lightly on your tongue. Here with my favorite brownie - chosen after countless hours in the test lab with my favorite nerds Mia and Mika. The brownie has a fudgy, almost candy-like consistency and an intense, pure taste of chocolate. I pimped it with salted caramel ganache, chocolate lid and mini macarons, but it is also fabulous just as it is.

40 macarons

MACARON SHELLS 130 g almond flour 20 g cocoa powder 150 g icing sugar 55 g egg whites brown food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour, cocoa powder and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 ºC. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 ºC for 8 - 10 minutes and leave them to cool completely.

Pair the macaron shells. Transfer the chocolate ganache to a piping bag with a small, round nozzle. Pipe ganache on half of the shells and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

DARK CHOCOLATE GANACHE WITH SALTED CARAMEL 150 g dark chocolate, preferably Caraïbe 66 % from Valrhona 125 ml heavy cream 1 /3 tsp salt 50 g sugar Melt chocolate in a bowl over a bainmarie and remove from the heat. Bring heavy cream and salt to a boil in a small saucepan. In another saucepan, carefully melt the sugar until it is golden and immediately remove from the heat. Gradually pour in the warm cream while whisking vigorously. Pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the ganache in the fridge for a couple of hours. 133

DARK CHOCOLATE · SALT Serves 8 persons

BROWNIE 125 g sugar 35 g light syrup 50 g butter 135 g dark chocolate, preferably Caraïbe 66 % from Valrhona 2 eggs 30 g oat flour 5 g cocoa powder 1 /2 g tsp salt Melt sugar, syrup and butter in a small saucepan at low temperature. Remove from the heat and mix in the chocolate. Stir until the chocolate has melted. Mix in the eggs - one at a time. Sieve together flour, cocoa powder and salt and fold into the batter. Pour the batter into a cake frame (16 x 16 cm diameter) lined with baking paper on the bottom and bake for about 20 minutes at 175 ºC. Leave to cool completely.

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DARK CHOCOLATE GANACHE WITH SALTED CARAMEL 150 g dark chocolate, preferably Caraïbe 66 % from Valrhona 125 ml heavy cream 1 /3 tsp salt 50 g sugar Melt chocolate in a bowl over a bainmarie and remove from the heat. Bring heavy cream and salt to a boil in a small saucepan. In another saucepan, carefully melt the sugar until it is golden and immediately remove from the heat. Gradually pour in the warm cream while whisking vigorously. Pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Pour the ganache on top of the brownie and leave in the fridge overnight. TIP OF PATIENCE Both taste and consistency will improve after a night in the refrigerator. So be patient, the brownie is worth the wait.

CHOCOLATE SQUARES 100 g dark chocolate, preferably Caraïbe 66 % from Valrhona Melt and temper the chocolate. Roll out the tempered chocolate between two acetate sheets and refrigerate until the chocolate has set. Cut out squares with a warm knife. Cut out a small hole in the chocolate squares with a small round warm cookie cutter. DECORATION mini macarons chocolate pearls flake salt Cut the brownie into squares and decorate with chocolate squares (balancing on chocolate pearls), mini macarons and a pinch of flake salt.

RAS PBE RRY MI 136

LK CHO COL ATE 137

RASPBERRY · MILK CHOCOLATE Big, crunchy and light chewy cocoa macaron shell topped with a silky soft milk chocolate cremeux, sun ripened raspberries and a razor sharp, raspberry sour chocolate lid, which almost cries for a crack.

8 cakes

MACARON SHELLS 135 g almond flour 15 g cocoa powder 150 g icing sugar 55 g egg whites brown food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour, cocoa powder and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 ºC. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest. Pour the batter into a piping bag fitted with a big, round nozzle and pipe macaron shells (10 cm) on a baking tray lined with baking paper. Bake the shells at 150 ºC for 12 - 15 minutes and leave them to cool completely.

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MILK CHOCOLATE CREMEUX 120 g milk chocolate, preferably Jivara 40 % from Valrhona 2 egg yolks 15 g sugar 80 ml heavy cream 80 ml whole milk Melt the chocolate in a bowl over a bain-marie and remove from the heat. Beat egg yolks and sugar together in a separate bowl. Bring heavy cream and milk to a boil in a small saucepan and pour into the egg yolks while whisking. Return mixture to the saucepan and heat to 83° while stirring continuously. Immediately remove from the heat and strain the custard. Pour the warm custard over the chocolate and use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Refrigerate for at least 3 hours.

CHOCOLATE LID 100 g Raspberry Inspiration from Valrhona Melt and temper the chocolate. Roll out the tempered chocolate between two acetate sheets and refrigerate until the chocolate has set. Cut out discs (10 cm diameter) with a warm cake ring. ASSEMBLING AND DECORATION fresh raspberries red sorrel Transfer the milk chocolate cremeux to a piping bag with a round nozzle. Place the raspberries along the edge of the macaron shell and fill the middle with cremeux. Gently place the chocolate lid on top and decorate with red sorrels. RASPBERRY EQUALITY The more homogenous the raspberries are in height the sharper the cakes. I sort my raspberries by size and I love it.

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BUT TE RMI LK 140

RH UB A RB 141

BUTTERMILK · RHUBARB Lovely spring macarons spoiled with the most wonderful, creamy buttermilk ganache and quite sour rhubarb compote. Accompanied by a very special spring cake which seduces with its razor sharp, visible cut and the sour taste of rhubarb and buttermilk. This one is dedicated to you dear S.

40 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites pink food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 ºC. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

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Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 ºC for 8 - 10 minutes and leave them to cool completely. DELICATE PINK COLOR PALETTE I have split up my portion in two and colored them in two different shades of pink. RHUBARB COMPOTE 50 g sugar 2 g pectin NH 90 g rhubarb purée 10 ml lemon juice Mix sugar and pectin. Heat rhubarb purée and lemon juice to 40 ºC in a small saucepan and stir in the pectin sugar. Bring the rhubarb mixture to a boil and cook for a few minutes. Remove from the heat and let it cool.

BUTTERMILK GANACHE WITH RHUBARB 180 g white chocolate, preferably Ivoire 35 % from Valrhona 30 g rhubarb purée 30 ml heavy cream seeds of 1/2 of a vanilla pod 30 ml kefir 10 ml lemon juice Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring rhubarb purée, heavy cream and vanilla seeds to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Add kefir and lemon juice to and taste. Emulsify with an immersion blender. Place the buttermilk ganache in the fridge for a couple of hours. Pair the macaron shells. Transfer the buttermilk ganache to a piping bag with a small, round nozzle. Pipe a ring of ganache on half of the shells, fill the ring with rhubarb compote and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

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BUTTERMILK · RHUBARB Serves 8-10

BISCUIT BASE 120 g oat biscuits 1-2 tbsp rhubarb dust 1 pinch of salt 60 g butter

RHUBARB COMPOTE 75 g sugar 3 g pectin NH 135 g rhubarb purée 15 ml lemon juice

Put biscuits into a freezer bag and crush them with a rolling pin to a breadcrumb consistency. Add the biscuit crumbs, rhubarb dust and salt to a bowl. Melt butter in a small saucepan and stir into the biscuit crumb.

Mix sugar and pectin. Heat rhubarb purée and lemon juice to 40 ºC in a small saucepan and stir in the pectin sugar. Bring the rhubarb mixture to a boil and cook for a few minutes. Remove from the heat and let it cool.

Place the biscuit mixture into a cake ring (16 cm diameter) lined with baking paper on the bottom and press flat with your fingers. Place in the freezer.

Pour the compote in a cake ring (14 cm diameter) lined with cling film and leave in the freezer for at least 4 hours.

RHUBARB MOUSSE 1 1/2 leaves of gelatine 40 g rhubarb purée 10 ml lemon juice 50 g sugar seeds of 1/3 of a vanilla pod 100 ml heavy cream 50 ml kefir Soak the gelatine in cold water. In a small saucepan, bring rhubarb purée, lemon juice, sugar and vanilla seeds to a boil and remove from heat. Squeeze excess water from the gelatine and stir it into the warm rhubarb syrup. Leave to cool until lukewarm. In a large bowl, whip the cream to soft peaks. Stir the kefir into the rhubarb syrup and gently fold in the whipped cream. Place the frozen rhubarb compote in the middle of a larger cake ring (16 cm diameter) lined with cling film. Pour 200 g rhubarb mousse along the side and on top. Leave in the freezer for at least 4 hours.

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BUTTERMILK MOUSSE 3 leaves of gelatine 50 ml lemon juice 50 g sugar seeds of 1 vanilla pod 200 ml heavy cream 150 ml kefir Soak the gelatine in cold water. In a small saucepan, bring lemon juice, sugar and vanilla seeds to a boil and remove from heat. Squeeze excess water from the gelatine and stir it into the warm lemon syrup. Leave to cool until lukewarm. In a large bowl, whip the cream to soft peaks. Stir the kefir into the lemon syrup and gently fold in the whipped cream. Place the frozen rhubarb mousse (rhubarb compote facing down) in the middle of a round silicone mould (18 cm diameter) and pour the buttermilk mousse along the sides and on top. Gently push down the frozen biscuit base and leave in the freezer overnight.

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GLAZE 3 leaves of gelatine 75 ml water 75 g sugar 75 g glucose syrup Soak the gelatine in cold water. Bring water, sugar and glucose syrup to a boil and remove from the heat. Squeeze out excess water from the gelatine and dissolve in the hot syrup. Emulsify with an immersion blender. Place a piece of cling film on the surface of the glaze and let cool to about 35 ºC. Place the frozen cake on a small cake ring and pour the glaze over the cake. Let the glaze set before removing any droplets under the cake with a small knife. Leave the cake to defrost on a plate in the refrigerator. CHOCOLATE RIBBON 100 g white chocolate, preferably Ivoire 35 % from Valrhona seeds of 1/5 of a vanilla pod Melt and temper the chocolate and mix in the vanilla seeds. Spread a thin layer of chocolate on a long, narrow piece of acetate sheet (57 x 4 cm). Lift the acetate sheet off the table and let the chocolate set slightly. Wrap it around a cake ring (18 cm diameter) and refrigerate until the chocolate has set.

DECORATION macarons pink ice begonia From the top, carefully place the chocolate belt around the cake and decorate with macarons and ice begonias. TIME MANAGEMENT The cake perhaps seems a bit cumbersome as each element has to be completely frozen before you can continue. But it is actually not that complicated if you just prepare it over a couple of days.

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CIN NA M ON 148

BRO WN SU GAR 149

CINNAMON · BROWN SUGAR Hypnotizing beautiful cinnamon macarons and -tarts which taste wonderful of, well, cinnamon bun. I have not held back on neither cinnamon nor brown sugar - nor crazy ideas.

40 macarons

MACARON SHELLS WITH CINNAMON 150 g almond flour 150 g icing sugar 1 tsp of cinnamon 55 g egg whites 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour, icing sugar and cinnamon into a bowl and add 55 g of egg whites. Bring sugar and water to a boil in a small saucepan and cook to 118 ºC. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest. Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 ºC for 8 - 10 minutes and leave them to cool completely.

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WHITE CHOCOLATE GANACHE WITH CINNAMON AND BROWN SUGAR 180 g white chocolate, preferably Ivoire 35 % from Valrhona 100 ml heavy cream 20 g brown sugar 1 /2 tsp ground cinnamon Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring heavy cream, brown sugar and cinnamon to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the white chocolate ganache in the fridge for a couple of hours. Pair the macaron shells. Transfer the white chocolate ganache to a piping bag with a small, round nozzle. Pipe ganache on half of the shells and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

FUNNY DECORATION The spirals on the mini macarons are made of excess cinnamon creme from the cinnamon tarts and are really mostly for the fun of it.

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CINNAMON · BROWN SUGAR 6 small tarts

CINNAMON CREME 1 /2 leaf of gelatine 50 g white chocolate, preferably Ivoire 35 % from Valrhona 125 ml heavy cream 1 /3 tsp ground cinnamon Soak the gelatine in cold water. Place the chocolate in a bowl. Bring heavy cream and cinnamon to a boil in a small saucepan and remove from the heat. Pour it over the chocolate while you use a spatula to stir from the centre out. Squeeze out excess water from the gelatine and dissolve the gelatine in the hot cream. Emulsify with an immersion blender. Leave to cool and refrigerate overnight.

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SHORTCRUST 125 g oat flour 25 g almond flour 50 g brown sugar 75 g cold butter 1 tsp ground cinnamon 1 pinch of salt 1 /2 egg Add oat flour, almond flour, brown sugar, butter, cinnamon and salt to a food processor and quickly blitz to combine. Add the egg and blitz to combine. Roll the dough out thinly between two sheets of baking paper and refrigerate for at least 1 hour. Line small tart rings (7 1/2 cm diameter) with the dough and bake for about 10 minutes at 175 ºC until golden. Meanwhile, prepare the frangipane.

FRANGIPANE 50 g almond flour 50 g brown sugar 50 g soft butter 1 /2 tsp ground cinnamon 1 egg In a bowl, beat almond flour, brown sugar, butter and cinnamon until light and creamy. Stir in the egg. Transfer the frangipane to the warm tart shells. Bake the tarts for an additional 10-12 minutes at 175 ºC until golden. Leave to cool.

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CARAMELIZED PEARS 120 g small dices of pear cubes 30 g brown sugar

CHOCOLATE DISCS 100 g white chocolate, preferably Ivoire 35 % from Valrhona

ASSEMBLING AND DECORATION ground cinnamon edible gold leaf

Mix pear and brown sugar in a small saucepan. Bring to a boil and cook for a few minutes until the pears are caramelized. Remove from the heat and leave to cool.

Melt and temper the chocolate. Roll out the tempered chocolate between two acetate sheets and refrigerate until the chocolate has set.

Fill the tarts with caramelized pears and place the chocolate discs on top. Whisk cinnamon creme and transfer to a piping bag with a leaf nozzle. Pipe spirals on the tarts.

Cut out discs (7 cm diameter) with a warm cookie cutter.

Decorate with a sprinkle of ground cinnamon and gold leaf. BEAUTIFUL SPIRALS The spirals can be a bit hard to master if you do not have a turntable or a record player… but other patterns are also very welcome.

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PEA NUT BUT TER 158

PEANUT BUTTER CUP Cheeky interpretation of the popular peanut butter cup. The cakes consist of a crunchy peanut base, butter crisp shortcrust, creamy milk chocolate mousse, a handsome core of crunchy peanut butter and, finally, a mini macaron of almost majestic character.

40 macarons

MACARON SHELLS 135 g almond flour 15 g cocoa powder 150 g icing sugar 55 g egg whites brown food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour, cocoa powder and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 ºC . Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

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Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150° for 8 - 10 minutes and leave them to cool completely. MILK CHOCOLATE GANACHE 180 g milk chocolate, preferably Jivara 40 % from Valrhona 120 ml heavy cream 120 g crunchy peanut butter Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the milk chocolate ganache in the fridge for a couple of hours. Pair the macaron shells. Transfer the milk chocolate ganache to a piping bag with a small, round nozzle. Pipe a ring of ganache on half of the shells, fill the ring with peanut butter and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

FAVORITE PEANUT BUTTER I am totally into the crunchy peanut butter from Urtekram and could not dream of cheating on it. But please use your own favorite peanut butter.

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VANILJE · PEKAN · SALT

PEANUT BUTTER CUP 6-8 small ccakes

CRUNCHY PEANUT BASE 15 g sugar 15 g salted peanuts 80 g milk chocolate, preferably Jivara 40 % from Valrhona 30 g feuilletine Carefully melt the sugar to a golden caramel in a small saucepan. Remove from the heat and stir in peanuts. Pour the caramelized peanuts onto a piece of baking paper and leave to cool. Finely chop. Melt the chocolate in a bowl over a bain-marie and remove from the heat. Stir in feuilletine and finely chopped caramelized peanuts. Roll out the mixture thinly between two pieces of baking paper and freeze for 5 minutes. Use warm cookie cutters rings (6 1/2 cm diameter) to cut out round bases and return the bases to the freezer.

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COCOA SHORTCRUST 120 g flour 20 g peanut flour 10 g cocoa powder 50 g icing sugar 75 g cold butter 1 pinch of salt 1 /2 egg Add oat flour, peanut flour, cocoa powder, icing sugar, butter and salt to a food processor and quickly blitz to combine. Add the egg and blitz to combine. Roll the dough out thinly between two sheets of baking paper and refrigerate for at least 1 hour. Cut out small bases (8 cm diameter) with a rifled cookie cutter and bake for about 10 minutes at 175 ºC until golden. Leave to cool. LOVELY FINISH I bake my shortcrust on an ’air mat’-silicone mat, which ensures an even baking and a really lovely pattern.

PEANUT BUTTER 60 g crunchy peanut butter Put a thin layer of peanut butter in small round silicon moulds (4 cm diameter), and leave in the freezer for a couple of hours until frozen. EXTRA CRUNCH I cheated and hid a little caramelized peanuts in my peanut butter.

MILK CHOCOLATE MOUSSE 120 g milk chocolate, Jivara 40 % from Valrhona 180 ml heavy cream Melt the chocolate in a bowl over a bain-marie and remove from the heat. Bring 60 ml heavy cream to a boil in a small saucepan and remove from the heat. Pour over the chocolate and use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Lightly whip the remaining 120 ml heavy cream. Fold a little of the whipped cream into the chocolate first, then gently fold in the rest. Pour 2 cm of mousse into small round silicone moulds (6 1/2 cm diameter) and gently press the frozen peanutbutter into the mousse. Freeze overnight.

MILK CHOCOLATE GLAZE 3 leaves of gelatine 75 g milk chocolate, preferably Jivara 40 % from Valrhona 50 ml heavy cream 25 ml water 75 g sugar 75 g glucose syrup

CHOCOLATE DISCS 100 g milk chocolate, preferably Jivara 40 % from Valrhona

Soak the gelatine in cold water. Finely chop the chocolate and add to a plastic jug.

Cut out discs (3 1/2 cm diameter) with a warm rifled cookie cutter.

Bring heavy cream, water, sugar and glucose syrup to a boil and remove from the heat. Squeeze out excess water from the gelatine and dissolve in the heavy cream. Pour the hot cream over the chocolate and stir until the glaze is smooth and glossy. Emulsify with an immersion blender. Place a piece of cling film on the surface of the glaze and let cool to about 35 ºC.

DECORATION mini macarons edible gold leaf

Melt and temper the chocolate. Roll out the tempered chocolate between two acetate sheets and refrigerate until the chocolate has set.

Decorate the cakes with chocolate discs, mini macarons and gold leaf just before serving.

Glue the shortcrust to the crunchy peanut base with a bit of glaze. Place a toothpick in the frozen chocolate mousse and quickly dip it into the glaze. Place the glazed mousse on the shortcrust. Repeat with the remaining mousses Leave the cakes to defrost in the refrigerator.

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BL UE BER RY 167

BLUEBERRY 40 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites purple food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 ºC. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest. Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 ºC for 8 - 10 minutes and leave them to cool completely.

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BLUEBERRY COMPOTE 20 g sugar 2 g pectin NH 100 g blueberry purée 10 ml lemon juice Mix sugar and pectin. Heat blueberry purée and lemon juice to 40 ºC in a small saucepan and stir in the pectin sugar. Bring the blueberry mixture to a boil and cook for a few minutes. Remove from the heat and let it cool.

BLUEBERRY GANACHE 180 g white chocolate, preferably Ivoire 35 % from Valrhona 60 ml heavy cream 30 g blueberry purée 10 ml lemon juice seeds of 1/3 vanilla pod Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring heavy cream, blueberry purée, lemon juice and vanilla seeds to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the blueberry ganache in the fridge for a couple of hours. Pair the macaron shells. Transfer the blueberry ganache to a piping bag with a small, round nozzle. Pipe a ring of ganache on half of the shells, fill it with blueberry compote and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

BLUEBERRY Serves 6-8 persons

DARK CHOCOLATE LAYER 50 g dark chocolate, preferably Caraïbe 66 % from Valrhona 25 g butter 50 g sugar 1 egg Melt chocolate and butter in a bowl over a bain-marie and remove from the heat. Add sugar and beat in the egg. Pour the batter in a cake ring (14 cm diameter) lined with baking paper and bake for about 15 minutes at 175 ºC. Leave to cool.

BLUEBERRY GANACHE 150 g white chocolate, preferably Ivoire 35 % from Valrhona 50 ml heavy cream 25 g blueberry purée 5 ml lemon juice seeds of 1/3 vanilla pod Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring heavy cream, blueberry purée, lemon juice and vanilla seeds to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Pour the ganache on top of the chocolate layer and leave the cake in the freezer for at least 3 hours.

BLUEBERRY MOUSSE 1 1/2 leaves of gelatine 220 g white chocolate, preferably Ivoire 35 % from Valrhona 60 g blueberry purée 25 ml heavy cream 25 ml lemon juice seeds of 1 vanilla pod 220 ml heavy cream Soak the gelatine in cold water. Melt the chocolate in a bowl over a bainmarie and remove from the heat. Bring blueberry purée, 25 ml heavy cream, lemon juice and vanilla seeds to a boil in a small saucepan and remove from the heat. Squeeze out excess water from the gelatine and dissolve the gelatine in the hot blueberry purée. Pour over the chocolate and use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Lightly whip the heavy cream. Fold a little of the whipped cream into the chocolate first, then gently fold in the rest. Transfer the mousse into a round silicone mould (16 cm diameter) and gently press the frozen chocolate layer into the mousse (blueberry ganache facing down). Freeze overnight.

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BLUEBERRY MARZIPAN RIBBON 100 g marzipan 50 g icing sugar 10 g glucose syrup blueberry dust

CHOCOLATE RIBBON 100 g white chocolate, preferably Ivoire 35 % from Valrhona seeds of 1/4 vanilla pod purple food coloring powder

Knead marzipan, icing sugar and glucose syrup together. Mix in blueberry dust a little at a time until you are satisfied with color and taste. Roll the blueberry marzipan ribbon out thinly between two sheets of baking paper and slice a long ribbon (51 x 3 cm).

Melt and temper the chocolate and mix in coloring powder and vanilla seeds. Spread a thin layer of chocolate on a long, narrow piece of acetate sheet (51 x 2 cm). Lift the acetate sheet off the table and let the chocolate set slightly. Wrap it around a cake ring (16 cm diameter) and refrigerate until the chocolate has set.

DECORATION mini macarons purple lilacs Let the cake defrost on a cake tray in the refrigerator. Roll the marzipan ribbon around the cake and from the top, carefully place the chocolate belt around the cake. Decorate with mini macarons and lilacs. PERFECT PURPLE I use wild Swedish blueberries for the cake as they add with the most beautiful color and taste.

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Vanilla dotted blueberry macarons and a wonderful, wild blueberry cake surrounded by beautiful light purple lilacs. I never get tired of the sweet sour taste and the fascinating purple play of colors of the wild blueberries.

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PAS SION FR UIT 174

MILK CHO CO LATE 175

PASSION FRUIT · MILK CHOCOLATE 8-10 small cakes

MACARON SHELLS 135 g almond flour 15 g cocoa powder 150 g icing sugar 55 g egg whites brown food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour, cocoa powder and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 ºC. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest. Pour the batter into a piping bag fitted with a small, round nozzle and pipe macaron shells (6 cm) on a baking tray lined with baking paper. Bake the shells at 150 ºC for 10 - 12 minutes and leave them to cool completely.

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HAZELNUT PRALINÉ 60 g sugar 60 g roasted hazelnuts 1 pinch of salt Carefully melt sugar to a golden caramel in a small saucepan. Remove from the heat and stir in the roasted hazelnuts and salt. Pour the caramelized hazelnuts onto a piece of baking paper and leave to cool. Finely chop and set aside. Grind 90 g of the caramelized hazelnuts to a paste in a durable mini grinder and finely chop the remaining 30 g and save it for the crunch.

MILK CHOCOLATE GANACHE WITH PASSION FRUIT 180 g milk chocolate, preferably Jivara 40 % from Valrhona 60 g passion fruit purée 60 ml heavy cream Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring passion fruit purée and heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the passion fruit ganache in the fridge for a couple of hours.

CHOCOLATE LID 100 g milk chocolate, preferably Jivara 40 % from Valrhona edible gold dust vodka Melt and temper the chocolate. Roll out the tempered chocolate between two acetate sheets and refrigerate until the chocolate has set. Cut out discs (6 cm diameter) with a warm cookie cutter. Mix gold dust and vodka in a small bowl and with a brush decorate with gold splashes on the chocolate lids.

HAZELNUT CRUNCH 15 g Azélia 35 % from Valrhona 30 g hazelnut praliné 30 g finely chopped, caramelized hazelnuts 15 g feuilletine Melt the chocolate and praliné in a bowl over a bain-marie and remove from the heat. Stir in finely chopped hazelnuts and feuilletine. ASSEMBLING Transfer the chocolate ganache to a piping bag with a round nozzle. Pipe a ring of ganache on half of the shells and fill the ring with hazelnut crunch and hazelnut praliné. Gently place the chocolate lids on top. Store the macarons in the fridge for at least 24 hours.

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My very first macaron was a Mogador. The popular passionfruit macaron with milk chocolate, yellow clothes and a generous sprinkle of cocoa. I have enlarged the french classic and pimped it for a party. Underneath the flimsy, gold dotted chocolate lid hides the famous fruity milk chocolate ganache, roasted hazelnut praliné and a lovely crunch. No doubt; a winner.

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STR AW BER RY 182

PEA CH TON KA 183

STRAWBERRY · PEACH · TONKA An interesting trio of strawberry, peach and tonka bean. Crunchy, lightly chewy almond shells united with sweet peach compote and a fruity, lightly tonka perfumed strawberry-peach-ganache. Do you know the tonka bean? The not so pretty, wrinkly bean with fine notes of vanilla, woodruff and marzipan? Otherwise you now have a perfect excuse to taste it.

40 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites pink food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 ºC. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest. Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 ºC for 8 - 10 minutes and leave them to cool completely.

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PEACH COMPOTE 20 g sugar 2 g pectin NH 100 g peach purée 10 ml lemon juice Mix sugar and pectin. Heat peach purée and lemon juice to 40 ºC in a small saucepan and stir in the pectin sugar. Bring the peach mixture to a boil and cook for a few minutes. Remove from the heat and let it cool.

STRAWBERRY GANACHE WITH PEACH AND TONKA 180 g white chocolate, preferably Ivoire 35 % from Valrhona 30 g strawberry purée 30 g peach purée 30 ml heavy cream 5 ml lemon juice finely grated tonka bean Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring strawberry purée, peach purée, heavy cream, lemon juice and tonka bean to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the ganache in the fridge for a couple of hours. Pair the macaron shells. Transfer the ganache to a piping bag with a small, round nozzle. Pipe a ring of the ganache on half of the shells, fill it with peach compote and sandwich the macarons. Store the macarons in the fridge for at least 24 hours. ADJUST THE FLAVOUR The tonka bean has a wonderful yet powerful flavour, so add a bit at the time and taste as you go along.

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I have enlarged the strawberry-peach macaron and arranged it on a plate. Using just freezedried dust and edible flowers, it is possibly to transform a simple macaron into a crazy beautiful dessert. If you want to go all in, you can even add some homemade vanilla ice cream. I have added some fresh dices of peach to the peach compote, but otherwise followed the recipe to the letter.

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HA ZE LN UT 188

HAZELNUT XL cookie tart and XS macarons drowned in lovely hazelnuts. The cookie tart consists of a giant, wonderfully chewy and soft hazelnut cookie embraced by a flaky hazelnut shortcrust, liquid hazelnut praliné and silky soft hazelnut ganache. They hang out with small, but wild hazelnut macarons that not only crunches, but melts on the tongue. Pure hazelnut euphoria.

40 macarons

MACARON SHELLS WITH HAZELNUT 100 g almond flour 50 g hazelnut flour 150 g icing sugar 55 g egg whites light brown food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar finely chopped hazelnuts

Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Drizzle with hazelnuts. Bake the shells at 150° for 8 - 10 minutes and leave them to cool completely.

Sieve almond flour, hazelnut flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 ºC.

Carefully melt sugar to a golden caramel in a small saucepan. Remove from the heat and stir in the roasted hazelnuts and salt. Pour the caramelized hazelnuts onto a piece of baking paper and leave to cool. Grind the caramelized hazelnuts to a paste in a durable mini grinder.

Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

HAZELNUT PRALINÉ 50 g sugar 50 g roasted hazelnuts 1 pinch of salt

HAZELNUT GANACHE 120 g caramel chocolate, preferably Dulcey 32 % from Valrhona 20 g hazelnut praliné 80 ml heavy cream Melt chocolate and hazelnut praliné in a bowl over a bain-marie and remove from the heat. Bring heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the hazelnut ganache in the fridge for a couple of hours. Pair the macaron shells. Transfer the hazelnut ganache to a piping bag with a small, round nozzle. Pipe a ring of ganache on half of the shells, fill the ring with hazelnut praliné and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

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HAZELNUT Serves 8

HAZELNUT PRALINÉ 30 g sugar 30 g roasted hazelnuts 1 pinch of salt Carefully melt sugar to a golden caramel in a small saucepan. Remove from the heat and stir in the roasted hazelnuts and salt. Pour the caramelized hazelnuts onto a piece of baking paper and leave to cool. Grind the caramelized hazelnuts to a paste in a durable mini grinder. FAVOURITE NUT I use the wonderful, chubby hazelnuts from Piemonte for both the macarons and the tart.

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HAZELNUT SHORTCRUST 125 g oat flour 25 g hazelnut flour 50 g icing sugar 75 g cold butter 1 pinch of salt 1 /2 egg Add oat flour, hazelnut flour, icing sugar, butter and salt to a food processor and quickly blitz to combine. Add the egg and blitz to combine. Roll the dough out thinly between two sheets of baking paper and refrigerate for at least 1 hour. Line a tart ring (16 cm diameter, 3 1/2 cm high) with the dough and bake for about 10 minutes at 175 ºC until golden, while preparing the cookie.

COOKIE 50 g butter 50 g sugar 75 g brown sugar 1 egg 1 /3 tsp flaked salt 75 g flour 1 /2 tsp baking powder 30 g roasted hazelnuts 30 g hazelnut praliné Melt the butter in a small saucepan and remove from the heat. Add sugar, brown sugar, egg and salt to a bowl and whisk until light and airy, add the butter. Sift flour and baking powder and gently fold it into the batter. Add the hazelnuts. Pour the batter onto the warm shortcrust. Transfer the hazelnut praliné to a piping bag with a small, round nozzle and pipe a bit of praliné into the batter a couple of places. Bake the tart for an additional 20 minutes until golden brown. Leave to cool completely.

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HAZELNUT GANACHE 150 g caramel chocolate, preferably Dulcey 32 % from Valrhona 30 g hazelnut praliné 100 ml heavy cream Melt chocolate and hazelnut praliné in a bowl over a bain-marie and remove from the heat. Bring heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender.

DECORATION mini macarons roasted hazelnuts Decorate the tart with mini macarons and half hazelnuts just before serving. FABULOUS FRESHLY BAKED The tart is best by far when freshly baked, but can also be baked the day before. However hold the ganache and decoration until the day of serving.

Place the hazelnut ganache in the fridge for a couple of hours. Pour the hazelnut ganache on top of the cookie tart and leave to refrigerate for at least an hour until ganache has set.

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BLA CK BER RY 196

MILK CHO CO LATE 197

BLACKBERRY · MILK CHOCOLATE Big, juicy, sunkissed blackberries from Amager Fælled paired with sweet milk chocolate and conjured into an alluring, deep red tart and matching macarons. The small blackberry macarons consist in all simplicity of crunchy almond shells paired with a velvet soft and lightly fruity milk chocolate ganache. The blackberry tart however is hardly as modest and offers 10 delicate layers of milk chocolate mazarin, blackberry compote and blackberry ganache. On top; fresh blackberries, mini macarons and sorrel leaves on a chocolate string. My signature doodle.

40 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites bordeaux food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 ºC. Whisk the remaining 55 g of egg whites and 15 g of sugar to stiff peaks in a stand mixer and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest.

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Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 ºC for 8 - 10 minutes and leave them to cool completely.

BLACKBERRY GANACHE 120 g Azélia 35 % from Valrhona 40 g blackberry purée 40 ml heavy cream Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring blackberry purée and heavy cream to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the blackberry ganache in the fridge for a couple of hours. Pair the macaron shells. Transfer the blackberry ganache to a piping bag with a small, round nozzle. Pipe ganache on half of the shell and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

BROMBÆR · CHOKOLADE

BLACKBERRY · MILK CHOCOLATE Serves 8

COCOA SHORTCRUST 120 g oat flour 20 g almond flour 10 g cocoa powder 50 g icing sugar 75 g cold butter 1 pinch of salt 1 /2 egg

CHOCOLATE MARZIPAN BASE 100 g finely ground marzipan 100 g sugar 100 g soft butter 2 eggs 100 g Azélia 35 % from Valrhona 30 g oat flour 1 pinch of salt

Add oat flour, almond flour, cocoa powder, icing sugar, butter and salt to a food processor and quickly blitz to combine. Add the egg and blitz to combine. Roll the dough out thinly between two sheets of baking paper and refrigerate for at least 1 hour. Line a tart ring (16 cm diameter, 3 1/2 cm high) with the dough and bake for about 15 minutes at 175 ºC.

Add marzipan, sugar and softened butter to a bowl and whisk until light and airy. Beat in eggs one at a time. Melt chocolate in a bowl over a bain-marie and fold it into the batter. Fold in the flour and salt. Pour the batter thinly (barely 1/2 cm) onto a baking tray lined with baking paper and bake for about 10 minutes at 175 ºC until golden brown. Remove the cake from the oven and leave to cool completely.

CHOCOLATE LAYER 50 g Azélia 35 % from Valrhona

With a cake ring cut out three circles (15 cm diameter).

STOP CAKE WASTE Turn the cake leftovers to luxury rum balls. BLACKBERRY COMPOTE 15 g sugar 1 g pectin NH 70 g blackberry purée 5 ml lemon juice Mix sugar and pectin. Heat blackberry purée and lemon juice 40 ºC in a small saucepan and stir in the pectin sugar. Bring the blackberry mixture to a boil and cook for a few minutes. Remove from the heat and let it cool. Spread a thin layer of compote on the marzipan bases and refrigerate while preparing the blackberry ganache.

Melt the chocolate over a bain-marie and remove the bowl from the heat. Brush the tart shells with a thin layer of chocolate and quickly refrigerate for a moment until the chocolate has set.

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BLACKBERRY GANACHE 240 g white chocolate, preferably Ivoire 35 % from Valrhona 70 g blackberry purée 70 ml heavy cream 10 ml lemon juice Melt chocolate in a bowl over a bainmarie and remove from the heat. Bring blackberry purée, heavy cream and lemon juice to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender.

ASSEMBLING Place a chocolate marzipan base on the shortcrust and pour a bit of blackberry ganache on top. Leave the tart in the fridge for a moment. Repeat with bases and ganache. Leave the finished tart in the fridge for a couple of hours.

DECORATION 20 g white chocolate, preferably Ivoire 35 % from Valrhona bordeaux food coloring powder fresh blackberries mini macarons red sorrel Melt chocolate in a bowl over a bainmarie and remove from the heat. Add the coloring powder. Transfer the chocolate to a freezer bag with a tiny whole in the one corner and drizzle the chocolate over the tart with a firm hand. Decorate with blackberries, mini macarons and red sorrel just before serving. AT ITS BEST The tart will do fine for a couple of days in the refrigerator, but is at its best when just baked. SIMPLIFICATION Do you want to skip a step or two? Bake the mazarin directly in the tart ring. Top with a thin layer of compote and ganache et voilà. I of course vote for the wild cut.

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Strawberry, champagne, chocolate and gold. A true party quartet. Just the sight of the pastel, whimsical party cake and the matching macarons will get the party going. And the taste? It is wilder still. Who is getting married soon?

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STRAWBERRY · CHAMPAGNE 40 macarons

MACARON SHELLS 150 g almond flour 150 g icing sugar 55 g egg whites pink food coloring paste 150 g sugar 50 ml water 55 g egg whites 15 g sugar Sieve almond flour and icing sugar into a bowl and add 55 g of egg whites and food coloring paste. Bring sugar and water to a boil in a small saucepan and cook to 118 ºC. Whisk the remaining 55 g of egg whites and 15 g sugar to stiff peaks in a stand mixerof and gently pour in the hot sugar syrup in a thin stream while whisking. Continue to whip the meringue until glossy, stiff peaks form and the bowl has cooled to room temperature. Fold a little of the meringue into the almond mixture to soften it, then gently fold in the rest. Pour the batter into a piping bag fitted with a small, round nozzle and pipe small macaron shells on a baking tray lined with baking paper. Bake the shells at 150 ºC for 8 - 10 minutes and leave them to cool completely.

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CHAMPAGNE GANACHE WITH STRAWBERRY 180 g white chocolate, preferably Ivoire 35 % from Valrhona 30 ml reduced champagne 30 g strawberry purée 30 ml heavy cream 5 ml lemon juice Melt chocolate in a bowl over a bain-marie and remove from the heat. Bring champagne, strawberry purée heavy cream and lemon juice to a boil in a small saucepan and pour it over the chocolate while you use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Place the champagne ganache in the fridge for a couple of hours. Pair the macaron shells. Transfer the champagne ganache to a piping bag with a small, round nozzle. Pipe ganache on half of the shell and sandwich the macarons. Store the macarons in the fridge for at least 24 hours.

DECORATION edible gold dust vodka Mix gold dust and vodka in a small bowl and with a brush splash gold on the shells. PINK BUBBLES Buy a delicious champagne, drink a little glass and reduce the rest to half in a small saucepan. I have used the nice, delicate pink bubbles from Moët & Chandon.

STRAWBERRY · CHAMPAGNE Serves 8

CRUNCHY BASE 50 g white chocolate, preferably Ivoire 35 % from Valrhona 20 g feuilletine 10 g popping candy a bit of lemon zest Melt the chocolate in a bowl over a bain-marie and remove from the heat. Stir in feulletine, popping candy and lemon zest. Roll out the mixture thinly between two pieces of baking paper and freeze for 5 minutes. Use a warm cake ring (14 cm diameter) to cut out a round base and return the base to the freezer.

SPONGE CAKE 35 g sugar 1 egg 35 g oat flour 1 /4 tsp baking powder Whisk sugar and egg until light and airy, sieve together flour and baking powder and fold into the egg mixture.

CHAMPAGNE CREMEUX /2 leaf of gelatine 140 g white chocolate, preferably Ivoire 35 % from Valrhona 2 egg yolks 15 g sugar 100 ml heavy cream 50 ml reduced champagne 10 ml lemon juice

Pour the batter onto a baking sheet with baking paper and bake for about 10 minutes at 200 ºC until golden brown. Leave to cool. Cut out a base with a cake ring (14 cm diameter).

Soak the gelatine in cold water. Melt the chocolate in a bowl over a bainmarie and remove from the heat. Whisk egg yolks and sugar together in a separate bowl.

CHAMPAGNE GELÉE 1 /2 leaf of gelatine 35 ml reduced champagne Soak the gelatine in cold water. Bring the champagne to a boil in a small saucepan and remove from the heat. Squeeze out excess water from the gelatine and dissolve the gelatine in the warm champagne. Let the gelée cool to room temperature. Carefully pour the champagne gelée into a cake ring (14 cm diameter) lined with cling film and freeze while making the cremeux.

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Bring heavy cream, champagne and lemon juice to a boil in a small saucepan and pour into the egg yolks while whisking. Return the mixture to the saucepan and heat to 83 ºC while stirring continuously. Immediately remove from the heat and strain the custard. Squeeze any excess water from the gelatine and stir into the warm custard until fully dissolved. Pour the custard over the chocolate and use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Pour 180 g of champagne cremeux onto the frozen gelée and freeze until the cremeux is frozen solid.

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STRAWBERRY MOUSSE 1 1/2 leaves of gelatine 220 g white chocolate, preferably Ivoire 35 % from Valrhona 100 g strawberry purée 10 ml lemon juice 220 ml heavy cream Soak the gelatine in cold water. Melt the chocolate in a bowl over a bainmarie and remove from the heat. Bring strawberry purée and lemon juice to a boil in a small saucepan and remove from the heat. Squeeze out excess water from the gelatine and dissolve the gelatine in the hot strawberry purée. Pour over the chocolate and use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with an immersion blender. Lightly whip the heavy cream. Fold a little of the whipped cream into the chocolate first, then gently fold in the rest. Pour about half of the mousse into a round silicone mould (16 cm diameter) and gently press the frozen cremeux into the mousse (gelée facing down). Pour the rest of the mousse on top. Press the sponge cake and the crunchy base into the mousse and freeze overnight.

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GLAZE 3 leaves of gelatine 75 g white chocolate, preferably Ivoire 35 % from Valrhona 50 ml heavy cream 25 ml water 75 g sugar 75 g glucose syrup pink food coloring paste Soak the gelatine in cold water. Finely chop the chocolate and add to a plastic jug. Bring heavy cream, water, sugar and glucose syrup to a boil and remove from the heat. Squeeze out excess water from the gelatine and dissolve in the heavy cream. Pour the hot cream over the chocolate and stir until the glaze is smooth and glossy. Add food colouring paste and emulsify with an immersion blender. Place a piece of cling film on the surface of the glaze and let cool to about 35 ºC Place the frozen cake on a small cake ring and pour the glaze over the cake. Let the glaze set before removing any droplets under the cake with a small knife. Leave the cake to defrost on a plate in the refrigerator. GEAR The chocolate mould which I have used for the chocolate decoration is ’Elegant Pistoles’ from Callebaut.

CHOCOLATE RIBBON AND DECORATION 120 g white chocolate, preferably Ivoire 35 % from Valrhona pink food coloring powder edible gold dust vodka Melt and temper the chocolate and stir in coloring powder. Spread a thin layer of chocolate on two long, narrow pieces of acetate sheet (51 x 3 1/2 cm and 51 x 2 1/2 cm). Lift the acetate sheet off the table and let the chocolate set slightly. Wrap them around a cake ring (16 cm diameter) and refrigerate until the chocolate ribbons have set. Pour the remaining chocolate in a chocolate mould and softly knock on the form to remove any bubbles of air. Scrape off excess chocolate. Turn the chocolate mould upside down and balance it on a box until the chocolate has set. Mix gold dust and vodka in a small bowl. Splash gold on the chocolate ribbon and decoration with a brush. DECORATION mini macarons edible gold leaf Carefully place the chocolate ribbons around the cake from the top and decorate with mini macarons, chocolate decoration and gold leaf just before serving. NO CAKE PANIC Yes the cake has a lot of elements, but all of the cake can be prepared days (or weeks) in advance. So prepare the cake in time and just glaze and decorate the cake on the big day.

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MACARON GUIDE The perfect macaron? Crisp and chewy on the outside, juicy and soft on the inside. Completely round with a smooth, slightly shiny surface. And with a nice tall foot, of course.

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Weigh the quantities precisely. Even a few grams of sloppy can make a difference to the macarons.

2 Prefer store bought, extra fine almond flour. It results in a nice smooth surface and a lovely dense texture. 3 Make your own flour of other nuts, but only give the nuts a quick grind in the mini grinder so that the nuts will not release oil. 4 Preferably use egg whites from whole eggs. A lot of the pasteurized egg whites have water added. 5 Whisk at high speed, when pouring the hot syrup in the egg whites and pour alongside the side of the bowl so the syrup does not hit the whisk. 6 Continue whisking at medium speed till the meringue is chewy and shiny and below 50 °C. 7 Using a spatula, fold a little of the meringue in the almond mixture first and mix till the batter is uniformly and without lumps. 8 Add the rest of the meringue and fold gently till it is uniform, shiny and slowly drips off the spatula when you lift it. 9 Push the batter well into the piping bag to prevent air bubbles. 10 Draw a template with small circles, so you have something to aim for when piping the shells. 11 Bake the shells on baking paper instead of a silicone mat. It allocates the heat better and makes the feet more beautiful.

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12 Lightly knock underneath the baking tray after piping the shells to remove any air bubbles. 13 Put the shells directly into the oven after piping. You can easily leave them to rest for half an hour, but they will lose a bit of their shine. 14 Keep an eye on the shells while baking. Turn down the temperature if they start to turn brown. 15 Pair the macaron shells so they match in size. 16 Do not be modest when it comes to the filling. Every macaron needs generous amount of ganache. Life is simply too short for dry macarons. 17 Leave the finished macarons in the fridge for at least 24 hours, it will make the shells and ganache melt together. 18 Take out the macarons before serving so they have time to temper. 19 Do not save on quality ingredients. They do matter both in taste and texture. All of my macarons have been spoiled with Valrhona chocolate bought at Estate Coffee. 20 If possible, use homemade berry purée for your macarons. Bring frozen berries to a boil, leave to simmer for a couple of minutes and strain to remove kernels and film. 21 Store your macarons in an airtight container in the fridge - they will stay fresh for a week without any problems. If you want to bake the macarons weeks in advance, you can easily store them in the freezer. 22 Most importantly: Do not despair, should your macarons not be perfect on your first try or your fourth. The tiny macarons can be quite mischievous. Luckily crooked feet also taste wonderful.

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MACARON by Maja Vase © Forlaget Lækkerier 2022 First published in 2022, 1. edition ISBN: 978-87-972376-2-5 Art direction: Pia de Thurah Photographer:: Maja Vase Portrait: Chris Tonnesen Editor: Mika Wulff Printed in Europe by GPS All rights reserved. No parts of this work may be reproduced or utilized in any form or by any means, digitaly or in print, without the permission of the publisher. FORLAGET LÆKKERIER Prøvestensbroen 3A, st 2300 København S lækkerier.com

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