Powered By Blogger

Wednesday, November 21, 2012

Strauss Macaroon Cake

I have made an enormous amount of cakes in my work as a pastry chef and this is a classic in my weekend repertoire. The crunchy macaroon topped with apricot jam, whipped cream and coated with milk chocolate.


Ingredients

Oblong Swiss macaroons
Apricot jam
Whipped cream
Milk chocolate

Method

Make oblong Swiss macaroons and allow cooling. Turn macaroons upside down and pipe a line of apricot jam in the middle. Pipe swirls of whipped cream with a round nozzle and place cakes in the freezer until hard and frozen. Temper the milk chocolate and dip the cakes in the chocolate.

Note: It is very important the cake is cold and frozen before dipping in chocolate.

No comments:

Post a Comment