D o r b l u

a n d p e a r
m a c a r o n
3
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re cip e a nd ingredie nts
ITALIAN MERINGUE-BASED CLASSIC BATTER
Total weight: 610 g
50 g water
125 g sugar А
55 g egg whites А
25 g sugar B
55 g egg whites B
150 g almond flour
150 g powdered sugar
Black water-soluble coloring
Black cocoa powder for decoration
DORBLU CHEESE WHIPPED GANACHE
Total weight: 335 g
190 g cream 35%
70 g white chocolate
50 g Dorblu cheese
25 g diced Dorblu cheese
PEAR COMPOTE
Total weight: 274 g
200 g diced pear
40 g glucose syrup
10 g lemon juice
4 g pectin NH
20 g sugar
1 vanilla pod
100%
Sieve together almond powder and powdered sugar or process the
9% powders in a food processor. Bring sugar A and water to 105˚C. Start
whipping egg whites A with sugar B. Once the syrup is 118˚C, add it to
20%
the whipping meringue slowly in a thin and steady stream. Whip until it
9%
grows up, the texture is glossy and until “bird's beak”. Color the
4% meringue with the water-soluble food coloring. Mix almond flour,
9% powdered sugar, and egg whites B until homogeneous.
24%
Add the prepared colored meringue into almond mixture in a few
24% additions and mix until you get to the ribbon stage and the mixture falls
off your spatula in a ribbon and then disappears back in the rest of the
batter. Pipe macarons of the desired size onto a silicone mat. Sprinkle
with black cocoa powder. Set aside at room temperature and let the
macarons sit and dry for 20 minutes. Then bake at 160˚C for 12
minutes.
100%
Bring 1/3 of cream to a boil, pour into the chocolate and bigger part of
57% cheese. Process with a blender. Add the remaining cold cream and then
mix. Fridge for 12 hours. The next day add small pieces of cheese to
21%
ganache and whisk at medium speed. Fill up a pastry bag fitted with
15%
the round tip and pipe the ganache onto prepared macaron halves.
7,5%
100%
In a saucepan combine diced pear, glucose syrup, lemon juice, and
73% vanilla pod. Cook under a lid until pear gets softened. Remove the
saucepan from the heat and vanilla pod from the mixture. Combine
14,5%
sugar with pectin and add gradually to the pear mixture. Place back
4%
over heat, bring to a boil and boil for 30 seconds. Put into a clean
1,5% container, cover with plastic pressing it directly over the surface and
7% pop in the fridge. Stir before using.