Recipe: Macarons Soissons Beans and Fruit Puree

Name: Macarons haricots de Soissons et purée de fruits
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 8 portions
Ingredients: Macarons haricots de Soissons et purée de fruits pour 6 à 8 personnes :; 100 g de poudre d'amande; 3 blancs d'oeuf crus; 1 blanc d'oeuf cru (les 2 séparés); 100 g de sucre glace; 100 g de sucre morceaux; 1 cuiller a café de poudre de cacao(Van houten); 3,5 cl d'eau minérale; Garniture; 80 g de chocolat blanc; 20 g de glucose; 50 g de purée de framboises; 5 cl de crème liquide; 35 g de beurre fin; 15 g de beurre de cacao(si vous trouvez ); 50 g de haricots de Soissons cuits au naturel.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Desserts

Prep 120 min

Cook 15 min

Total 2h15

Servings 8 serv.

This very original recipe was prepared as part of a culinary show in a very large supermarket in Beauvais

Ingredients for 8 servings

Macarons Soissons beans and fruit puree for 6 to 8 people:
100 g almond powder
3 raw egg whites
1 raw egg white (the 2 separated)
100 g icing sugar
100 g sugar cubes
1 teaspoon cocoa powder (Van Houten)
3.5 cl mineral water
Filling
80 g white chocolate
20 g glucose
50 g raspberry puree
5 cl liquid cream
35 g fine butter
15 g cocoa butter (if you can find it)
50 g Soissons beans cooked naturally.

Step-by-step directions

The macaron shells

1 In a bowl or in the bowl of a mixer, pour the almond powder, icing sugar, egg white and cocoa powder, mix well until homogeneous, then set aside.

2 Place the egg whites in a bowl then in a saucepan pour the sugar and water when your thermometer reads 121° pour slowly over the whites while whisking them (mixer or electric whisk).

3 Once this meringue is whipped incorporate your first mixture with a spatula by lifting and cutting then pipe onto a baking sheet lined with parchment paper mold your small macarons and let them crust for at least 1 hour.

4 Preheat your oven to 210° (gas mark 7)

5 Put your macarons in the middle of the oven then after 1 minute slide a second tray underneath and lower the temperature to 185° (gas mark 6) for approximately 13 minutes of cooking then remove them by pouring a little water under the paper and let them cool.
Filling preparation
Pour into a bowl all your ingredients except the fruit puree and cream, bring your cream and fruit puree to a boil then mix with your first ingredients, blend everything well let cool then blend again when it is completely cooled.
Pipe your macaron shells with the filling then top each one with a second shell.

Haricots de soissons Dessert original Macarons