Little Sugar Stars
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Recipe step by step
For the shells
We start with Italian meringue
Boiling the sugar and water
We ride the robot with a low speed 55 grams of egg white
When the sugar reaches 116° we increase the speed of the robot
When the sugar is 118°, you stop baking, slow down the robot speed and pour the fillet syrup on the whites without touching the whip
Once all the syrup is poured, we increase the speed of the robot to the maximum
We add the remaining 55 grams of white and keep whipping for a few minutes until we get a bird’s beak. It’s a little before the bird’s beak forms when you put on the dye: when the meringue starts to hold.
Sift together almond powder and icing sugar and add them to meringue
Replace the robot whip with the leaf and blend for 1 minute at average speed. The shuffle must make the tape. Finishing the macaroni by hand if necessary.
We fill a pocket with a smooth 9-10 mm case.
We pocket on a plate with sulfurized paper or a baking mat.
Tapping the slab a bit on the worktop to drop the tip and blow the air bubbles out.
To decorate it must be done now before cropping: in my case, I gently place on my shells the small sugar stars (clamped) just laid on the surface. We can decorate with vermicelli or crumbs of nuts.
The crust: I left it 30 minutes/1 hour until touching with a shell the finger stays dry.
Baking: 18 minutes at 145°W.
Waiting for the shells to cool down before picking them up.
The Blueberry Cherry Coulis
Put cherries, blueberries, water, sugar and lemon juice on medium heat for 10 minutes
With the diving mixers, we turn the mixture into a puree that we switch to the Chinese to remove the seeds. We get a smooth mash
Let it reduce to medium heat (15/20 mins) until it gets a thick enough consistency.
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For the ganache white chocolate cherries blueberries
We melt the white chocolate without overheating it.
We heat the coulis of blueberries and add the previously softened gelatin.
Pour the coulis 3 times over the chocolate by multiplying. Gotta get a smooth and shiny ganache.
Let cool at room temperature and then refrigerate for 1 or 2 hours.
We fill a sheath pocket with ganache and garnish macaroons: we relax the ganache before filling the pocket (we heat it very slightly if it is too busy).
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As always, we leave the macaroni aside one night before we enjoy it!
