Patis’macaron
Macaron is trendier than ever
Good news is that demand is constantly increasing. It exist a significant number of declinations.
The most well known is the almonds based one; so we indeed created the Patis’Macaron.
Today PatisFrance is proposing you an alternative to the classical recipe. This new one
is on raw hazelnut based powder. It allows you to obtain real authentic macarons,
with more possibilities of flavor’s combination: the Patis’Macanoisette.
With PatisFrance, give a touch of excellence to your creations.
Patis’macaron
This product is a powder preparation designed to make macaron shells
that are easy to colour and flavour
Packing
5 kg bag
Advantages
Applications
• Made from almonds “pur fruit” of the almond
tree.
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•
•
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• Very easy to use:
- Only 2 weighings
- Fast production time
- Maximum success rate
- Constant quality
- Possible to make one preparation for different
colourings
• Great looks: smooth and bright shells
• Authentic taste of almond
• Crunchy outside, soft inside
Storage
• Store in a cool and dry place (5-20°C, hygrometry
= 60% max)
• Stored in the above conditions, the preparation
keeps for 9 months from the date of
manufacture if it remains in its original, sealed
packaging.
Some ideas
for better
associations
of flavors
Fruits:
Chocolates:
•
•
•
•
• White chocolate
Mango
Lemon
Cherry
Strawberry
Small pastry macarons
Decorative macarons
Individual macarons
Dessert base
Instructions
Patis’Macaron 1000 g
Hot water (>45°C) + colouring agent • Pipe immediately on double trays + Silpat (or
baking paper).
• Cook in deck oven at 150°C-steam flap openedduring 20 to 25 mn, or baking in convection oven
at 135°C-steam flap opened- during ~20mn.
• Allow to cool shells and fill with filling of your
choice.
This recipe permits to realize 100 small pastry
macarons shells.
• PF Milk chocolate Couverture Cocoa 35%
• PF Black chocolate Couverture Cocoa 55%
• PF Semi Sweet chocolate Couverture
Cocoa 60%
• PF Bitter chocolate Couverture Cocoa 71%
Dried fruits:
Spices:
• Pistachio
• Coconut
• Vanilla
• Cinnamon
200 g
• Whip the set in a flat beater, at fast speed during
4mn.
Patis’Macaron
(Almond)
Idea recipe :
Patis’macaron
Macaron petit bijou
Recipe for 20 individual portions
1- RED PRECIOUS MACARON
Proportions of use:
PatisFrance Patis’Macaron
200 g
Red liquid coloring
2g
Water (55°C)
38 g
Castor sugar As per your taste
Operating mode:
Whip during 4 mn in a flat beater at
medium speed the Patis’Macaron, the liquid
coloring agent and the hot water.
Pipe immediately with an Éclair poach of 10
cm and cover with red caster sugar.
Bake on double trays:
Deck oven: 150°C/ 20 to 25 mn, steam flap
opened
Convection open: 135°C/ 20 mn, steam flap
opened
2- SABLÉ BRETON
50 g
200 g
150 g
2g
Operating mode:
Mix all ingredients together, until you get a
homogeneous paste.
Roll out this paste to 5 mn thickness and cut
out 20 rectangles of 4 cm by 12 cm.
Bake them in a deck oven at 170°C during 15
mn.
Proportions of use:
PatisFrance Délicecrem PatisFrance Pralinor Milk (15°C min) 150 g
150 g
500 g
Operating mode:
Whip the Délicecrem, the milk and the
Pralinor during 4 mn at high speed.
Put the rectangle of Bavaroise on the Sablé
Breton.
Poach the praliné cream on the bavaroise.
Put 5 PatisFrance Pitted Dark Red Cherries
covered with the PatisFrance Neutral Miroir
Plus Glaze on the bavaroise.
Put a little bar of Bitter chocolate couverture
cocoa 71% on the top of the praliné cream.
Cover the cherries with the red precious
macaron
6- DECORATION
Decorate with a blueberry covered with
Neutral Miroir Plus Glaze and a gold leaf.
3- VANILLA BAVAROISE
Proportions of use:
Milk PatisFrance Vanilla Bean Sugar Egg yolk PatisFrance sheets gelatin
PatisFrance Whipped Patiscrem
4- PRALINÉ CREAM
5- ASSEMBLY
Proportions of use:
PatisFrance Icing sugar Flour Butter Salt Cook milk, sugar and egg yolk together like
an “english cream”.
Incorporate the gelatin sheets. Put in a
refrigerator.
When the “english cream” is cold, add the
whipped cream.
Put the bavaroise in a mould.
When it’s cold, cut out 20 rectangles of 3 cm
by 10 cm.
250 g
1,5 beans
100 g
80 g
8g
400 g
Operating mode:
Boil milk and vanilla beans.
Let grains of vanilla infusing in the milk.
Dissolve gelatin in the water at 30°C.