I have an admission to make, I completely forgot about Mactweets this month so these were made pretty last minute. Unfortunately this means I didnt get too long to plan or even think about my flavour for this months theme – “Spring Fling: Be inspired by your favorite spring flowers”. Technically my flavour doesn’t really fit the theme as mint is not a flower, it is a plant though and the green reminds me of the fresh green colour of grass and maybe the dusted brown can represent the mud. Okay I might be, absolutely am stretching here but heres my post anyway.
I probably sound like a broken record and for that I apologise but now that I have found a macaron recipe i’m happy with, that I get good results with I don’t plan on changing it anytime soon. So yes that means this is another Pierre Herme macaron using the recipe here. March 20th is Jour du Macaron in Paris (and across france) which im sure would be my favourite day in Paris (never actually been in Paris on that day). Set up by Pierre Herme 5 years ago the day celebrates the start of spring and also raises funds for charity. Patisseries provide free macarons in exchange for a donation which sounds like a pretty sweet deal to me, pun most definitely intended. Speaking of sweets and Paris, this time next month I will be in the city of lights for a week of patisserie, pasty, baguettes and anything else I can get my hands on. So I need your help, I already have a pretty large list of places to visit but am always looking for more so does anyone have some great recommendations, any lesser known places, or new up and coming places I should know about? But I cant go to Paris and just eat so I could also do with some recommendations for things to do and see.
Whipped White Chocolate and Mint Ganache
8 Ounces / 226g white chocolate
1/2 Cup / 120ml heavy cream
1 tsp peppermint extract
1. Place the chopped up chocolate into a medium bowl, set aside. Bring the cream just to a boil then pour over the chocolate. Stirring from the centre outwards mix until you have a smooth ganache. It will be much thinner than usual but thats how you want it.
2. Chill the ganache in the fridge until chilled then whisk until thickened and is in a pipeable consistency.
Bittersweet Chocolate Ganache
8 ounces / 230g bittersweet chocolate, finely chopped
1 cup / 250g heavy cream
4 tblsp / 60g unsalted butter, room temperature
1. Place the chocolate in a medium bowl, set aside. Bring the cram to a full boil in a heavy bottomed saucepan. Whilst the cream is coming to a boil beat the butter with a rubber spatula untilvery soft and creamy, set aside.
2. Once the cream reaches a boil take off the heat and gently stir into the chocolate using a spatula. Continue to stir, gently so as not to incorporate any air, until the chocolate is completely melted and smooth. Let the ganache cool for a minute or two.
3. Add half the butter and stir with a spatula until smooth, repeat with the rest of the butter. Once fully incorporated the ganache will be smooth and glossy. Let the ganache cool on the counter until thickened and pipeable.