VALENTINE'S DAY

PASTRY CREAM - MACAROONS

BY DAVID DEVANT

Vegan since 2015, chef David Devant began his career in pastry apprenticeship at Maxim's restaurant and then gained experience at Lassere restaurant (2 Michelin stars), Ledoyen restaurant (3 Michelin stars), at Le Bristol palace alongside Gilles Marchal and Éric Fréchon. He then became pastry chef in various houses such as Fabien Ledoux in Maisons-Laffites or at La maison Bigot in Versailles.
He also became a consultant for a Chocolate Factory in order to develop an international range of Macarons.
David Devant has been a partner / manager at Maisons Landemaine since 2012

He uses his experience with macaroons for us and offers us his 100% plant based recipe made with YUMGO White and YUMGO Whole. Thank you !

Preparation for 8 macaroons
INGREDIENTS
 

Plant based pastry cream:

  • Vanilla bean                                 1

  • Almond milk                        175 gr

  • Plant based cream                75 gr

  • Plant based butter                 20 gr

  • YUMGO Whole                      50 gr

  • Caster sugar                          50 gr

  • Flan powder                          25 gr

PREPARATION

Plant based pastry cream:

  • In a saucepan, boil the almond milk, the plant based cream, the plant based butter and the vanilla bean (mixture 1).

  • In a bowl mix YUMGO Whole, the caster sugar and the custard powder (mixture 2).

  • Pour a little of mixture 1 into mixture 2, mix and then pour everything into the rest of mixture 1.

  • Cook and boil while stirring.

  • Place the cream in a container and film on contact.

  • Let cool completely.

To make a light cream:

  • Cold pastry cream               400 gr

  • Plant based cream                 50 gr

Whip the plant based cream into a whipped cream then mix the two preparations.

INGREDIENTS AND MACARON PREPARATION

HERE

MOUNTING

  • Pipe the pastry cream mixture then draw the outline of the macaroon shell in the shape of a heart, which use as a base

  • Arrange a few raspberries at regular intervals, leaving a space

  • Poach the pastry cream between the raspberries

  • Poach the middle of pastry cream

  • Place the top shell of the macaroon

  • For Valentine's Day decoration, poach a drop of pastry cream on top of the shell to "stick" a rose petal and a raspberry to it.

HAPPY VALENTINE'S DAY ♥