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% vegetable recipe made with YUMGO White. Thank you !

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PREPARATION

FOR 80 SHELLS

 
FRUITY SHELLS
MARZIPAN
  • YUMGO White     110 gr

  • Icing sugar          300 gr

  • Almond powder   300 gr

 

Mix the dry parts then add YUMGO White, mix.

 

ITALIAN MERINGUE
  • YUMGO White         110 gr

  • Semolina sugar     300 gr

  • Water                    110 gr

  • Red-Raspberry-Sevarome-Coloring-Powder

 

Heat the water and sugar to get a syrup.

Once it has reached 118 degrees, add it to YUMGO White, which has risen in snow.

 

STEPS
  • Once the meringue has cooled a little, gently mix the two devices to obtain a homogeneous, smooth and shiny mixture.

  • Poach on a baking sheet with a baking sheet.

  • Don't let it crust

 

Cooking 16 min at 140 degrees.

 

When removed from the oven, let the macaroons finish cooking on a plate for 10 min.

 

CHOCOLATE SHELLS
MARZIPAN
  • YUMGO White         110 gr

  • Icing sugar             300 gr

  • Almond powder      300 gr

  • Cocoa                       90 gr

 
ITALIAN MERINGUE
  • YUMGO White          110 gr

  • Semolina sugar        300 gr

  • Water                       110 gr

 

STEPS
  • Same preparation techniques as for fruity shells for mixing the two devices.

  • Crust 20 to 30 minutes before baking for 16 minutes at 140 degrees.

 
CONFITS
Blackcurrant strawberry:
  • Blackcurrant           210 gr

  • Strawberry pulp     425 gr

  • Trimoline                 40 gr

  • Glucose                   75 gr

  • Sugar                      90 gr

  • Pectin                     15 gr

 

STEPS

 

  • Boil the strawberry pulp and blackcurrant, the trimoline and the glucose then whisk in the pectin and sugar mixture.

  • Reduce the preparation 3 min then keep cool.

  • When the jelly is completely cold, mix it.

 

RASPBERRY:
  • Strawberry pulp     425 gr

  • Trimoline                 40 gr

  • Glucose                   75 gr

  • Sugar                      90 gr

  • Pectin                     15 gr

 

Same preparation process as the strawberry and blackcurrant confit.

 
CHOCOLATE :
  • Soy milk                              100 gr

  • Trimoline                               25 gr

  • Glucose                                 25 gr

  • Vegetable liquid cream       150 gr

  • Chocolate 65%                   250 gr