Tian Jialin - Macaron Magic 2: Individual Desserts and Showpieces

MACARON MAGIC 2

Individual Desserts and Showpieces

Jialin Tian, Ph.D.

Photographs and Design by Jialin Tian

Step-by-Step Photographs by Yabin Yu

Macaron Magic 2: Individual Desserts and Showpieces
Jialin Tian, Ph.D.
Copyright 2012 by Jialin Tian
Photographs copyright 2012 by Jialin Tian and Yabin Yu

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher.

Disclaimer: While every precaution has been taken in the preparation of this book, the publisher and author assume no responsibility for errors or omissions, or for damage or loss resulting directly or indirectly from the use of the information contained herein.

Published in the United States by

Jayca Inc.

P. O. Box 2451

Poquoson, VA 23662

USA

Photographs and styling: Jialin Tian

Step-by-step photographs and authors photographs: Yabin Yu

Book design, layout, and illustrations: Jialin Tian

Production manager: Yabin Yu

www.macaronmagic.com

ISBN 978-0-9837764-2-0 (Print Edition)

First Edition

To my mother, Yabin

INTRODUCTION

A lmonds, sugar, egg whites, and magic! Encore! In this second installment of Macaron Magic , we explore the tantalizing world of individual desserts and showpieces for macarons. Individual desserts, or petits gteaux, are small individual-portion-size cakes with multiple components, such as layers of biscuits, sponge cakes, or macaron shells, cream, mousse, or fruit fillings, and something crunchy to enhance the texture. Adorned with intricately designed decorations, these jewel-box-like edible works of art are absolute delights! In this book, we focus on the techniques of using the macaron as one component of individual desserts. Macaron towers are dazzling showpieces composed of colorful macaron arrangements, usually in pyramid shapes. In the first volume of Macaron Magic , we discussed the techniques to construct a macaron tower. In this book, we venture away from the traditional tower shape and present macaron showpieces in the tier forms often seen in cakes. In addition to its uniqueness, one advantage of building a macaron showpiece in tiers is that you can easily attach decorations to it.

T his book is divided into six chapters. The first four chapters are inspired by seasonal color palettes and ingredients. We present twelve innovative creations of macaron desserts, including pineapple and ibrico ham, Meyer lemon and hazelnut, white peach and white chocolate, walnut, fig, and chocolate, and more. Each of these four chapters also includes step-by-step photography-guided instructions on how to build a spectacular showpiece using the seasonal color palette. Chapter Five contains the basic recipes that are used throughout the book. In the bonus chapter, we present advanced techniques for creating stunning chocolate and pulled sugar decorations. Although these decorations are optional for macaron desserts and showpieces, mastering the skills needed to create them can help you enhance the visual impact of these edible works of art.

M acaron Magic 2 introduces techniques for creating professional-quality macaron desserts and showpieces as well as advanced decorating methods. Recipes are accompanied by step-by-step photographs to demonstrate procedures, construction diagrams to offer quick assembly references, and photographs of finished desserts to provide inspiration.

I t was an absolute joy to create the second volume of Macaron Magic . My deepest appreciation goes to my mother Yabin. She is responsible for taking thousands of step-by-step photographs; her diligent work has brought the intricate procedures described in this book to life. Many thanks to my father Richard, for all of his help and sacrifices during the making of this book. I want to thank Chefs Jacquy Pfeiffer and Sbastien Canonne at the French Pastry School in Chicago for their support, encouragement, and recognition. Many thanks go to Chef Stphane Glacier for his support. My appreciation to the chefs and instructors whom I met during my adventurous pastry-making years; I wish to thank them for their friendship and for sharing their knowledge and experience with me. Finally, my sincere gratitude to my readers! When I first started writing Macaron Magic , I never would have imagined the enthusiastic comments and feedback that I have received. Without the support of my readers, I would not have had the courage or motivation to start on this second book. I hope this book will bring you endless enjoyment!

CHAPTER 1: SPRING

Lychee and Raspberry

L ychee fruit has been an exquisite Chinese delicacy for centuries. Once enjoyed only by the royalty of ancient China, lychee fruit has been mentioned in legends and poems, and depicted in artwork. When I was young, my grandmother taught me a poem by the famous poet Du Mu who lived during the late Tang Dynasty, around the 9th century. Yang Guifei was Emperor Xuanzongs beloved consort and one of the legendary beauties of ancient China. Guifeis love for lychees was well known. The poem portrayed the imperial messengers who were reserved for urgent military missions dashing through the gates of the capital city on speedy horses, but no one knew they were making an express delivery of fresh lychees that put a smile on Guifeis face. Of course, the poem has a sarcastic overtone. I was five when my grandmother read it to me; at the time, I was less concerned with the political implication of the poem and more concerned with having some juicy, fresh lychees after my study session.

L ychee has a reddish rind with a rough texture. On the inside, the white translucent flesh is sweet, juicy, and tender with an oval-shaped hard core in the center. The flavor is unique but not as pronounced as some other tropical fruits. Lychees can be found in most gourmet stores; most lychees sold in the United States are cultivated in California and Florida.

Yield: 6 to 8 4-in/10.2-cm diameter individual desserts

Ingredients

Macaron Shells:

• 1 recipe
  
• 0.014 oz/0.4 g red powdered food coloring

Lychee Buttercream:

• 0.088 oz/2.5 g sheet gelatin (silver grade) or 0.074 oz/2.1 g powdered gelatin + 0.44 oz/12.6 g cold water
• 6.7 oz/190 g lychee puree
• 0.42 oz/12 g cornstarch
• 0.42 oz/12 g lychee liqueur (optional)
• 10.58 oz/300 g
  

Assembly and Decoration:

• Fresh raspberries
• Powdered sugar for dusting
• 
  

Directions

Macaron Shells: