L'appareil à macaron café- 600 g de

L'appareil à macaron café
- 600 g de tant-pour-tant amande tamisé
 105 g de blancs d'ufs frais
 15 g d'essence de café (Trablit)
 1,5 g de colorant jaune d'uf
 300 g de sucre semoule
 75 g d'eau
 115 g de blancs d'ufs « vieillis »
 3 g de poudre de blanc d'uf
Mélangez le tant-pour-tant avec les blancs d'ufs frais, le colorant et
l'essence de café. Faites cuire le sucre et l'eau à 117°C. Lorsque le sucre
atteint 108°C, commencez à monter les blancs d'ufs avec la poudre de
blanc d'uf. Une fois les blancs montés, mais pas trop fermes, enclenchez le
batteur en deuxième vitesse, versez doucement le sucre cuit. Laissez
refroidir à 50°C environ, retirez la cuve du batteur et incorporez la
meringue italienne progressivement dans le premier mélange (tant-pourtant
et blancs frais) ; faites légèrement retomber l'appareil et dressez.
Dressage et cuisson
 - QS de café moulu
Dressez manuellement avec une douille n° 11 sur une plaque recouverte de
papier sulfurisé. Saupoudrez légèrement de café moulu.
Faites cuire au four à air ventilé à 170°C pendant 11 minutes pour les
petits fours et 15 minutes pour les macarons individuels. Faites cuire
toujours buée ouverte. Le temps de cuisson terminé, débarrassez les
feuilles de macarons directement sur grille. Laissez refroidir puis retournez la
feuille sur grille inox à l'envers et décollez les macarons en retirant la feuille
d'un coup sec. Rangez les grilles en échelle.
La ganache café
430 g de couverture ivoire (Valrhona)
 430 g de crème liquide
 16 g de sucre inverti
 35 g de café moulu
Mettez la couverture ivoire à fondre au bain-marie. Faites bouillir la crème
avec le sucre inverti, ajoutez le café moulu et laissez infuser quelques
instants avant de passez au chinois étamine. Versez sur la couverture en
trois étapes, en tournant sans cesse avec une spatule pour rendre le
mélange homogène et lisse. Réservez au réfrigérateur.
Assemblage des macarons
À l'aide d'une poche munie d'une douille n° 10, garnissez la moitié des
coques de ganache au café, déposez un cube de pâte de fruit à l'orange et
pochez une pointe de ganache au café. Recouvrez en prenant soin
d'assortir les tailles des coques.
Affinage et stockage
Rangez les grilles sans les couvrir dans un réfrigérateur dont l'hygrométrie
oscille entre 70 et 80 % d'humidité, pendant au moins 24 heures, mais 36
heures sont préférables.
Rangez les macarons en boîte de plastique à fermeture hermétique et
stockez-les au réfrigérateur.
Conservation des macarons
Il convient de respecter un principe fondamental : ne jamais consommer
des macarons qui n'auraient pas séjourné et maturé le temps nécessaire au
réfrigérateur.
Conseil de consommation
Sortez les macarons du réfrigérateur 2 heures avant consommation.
Boissons conseillées
Thés, cafés, eau ______

Kết quả (Anh) 1:

Macaroon coffee maker-600 g of both-for-both almond sifted105 g egg whites fresh15 g of essence of coffee (Trablit)1.5 g of dye egg yolk300 g caster sugar75 g of water115 g egg whites 'aged '.3 g of egg white powderMix the both-for-both with fresh egg whites, dye andthe essence of coffee. Cook sugar and water to 117 ° C. When sugarreached 108 ° C, start to whip the whites of eggs with the powder ofegg white. Once mounted, but not too firm white, snap it into placedrummer in second speed, gently pour the cooked sugar. Letcool to 50 ° C, remove the mixer Bowl and stir in theItalian meringue gradually in the first mix (both-yet(and fresh whites); made slightly falling back the unit and make.Dressage and cooking-QS with coffeeCreate manually with a no. 11 on a covered plate socketparchment paper. Sprinkle lightly with ground coffee.Cook in the oven at ventilated air at 170 ° C for 11 minutes for thesmall ovens and 15 minutes for the individual buttons. Cookalways open fogging. Cooking time finished, discard themleaves of buttons directly on rack. Allow to cool and then return thesheet on stainless steel rack upside down and peel the macaroons by removing the sheetsuddenly dry. Store racks in scale.Coffee ganache430 g ivory cover (Valrhona)430 g cream liquid16 g invert sugar35 g of ground coffeePut the ivory cover to melt in a double boiler. Boil the creamwith invert sugar, add the coffee and let infuse somemoments before go to Chinese Stamen. Pour on the cover inthree steps, turning constantly with a spatula to make themix smooth and homogeneous. Book to the refrigerator.Assembly of macaroonsUsing a Pocket equipped with a no.10 socket, garnish half ofshells of coffee ganache, place a cube of orange fruit pulp andpoach a hint of coffee ganache. Cover taking careto match the sizes of hulls.Refining and storageStore the racks without covering them in a fridge including humiditybetween 70 and 80% humidity, for at least 24 hours, but 36hours are preferable.Store the macaroons in airtight plastic box andstore them in the refrigerator.Conservation of macaroonsWe have to respect a fundamental principle: never eatmature and macaroons which have not been the time required at therefrigerator.Consumption CouncilRemove macaroons from the refrigerator 2 hours before consumption.Drinks best practicesTeas, coffees, water _

Kết quả (Anh) 2:

The device macaroon coffee
- 600 g of so-as-to sifted
almond? 105 g ​​of white of fresh
eggs? 15 grams of coffee essence
(Trablit)? 1.5 g of yellow dye
egg? 300 g caster
sugar? 75 g
water? 115 g of white of eggs
"aged"? 3 g of white powder egg
Mix the both-for-both with the white of fresh eggs, the dye and
the coffee essence. Cook the sugar and water to 117 ° C. When sugar
reaches 108 ° C, start climbing the whites of eggs with powder
white egg. Once the egg whites, but not too firm, snap the
second speed mixer, slowly pour the cooked sugar. Let
cool to about 50 ° C, remove the bowl from the mixer and add the
Italian meringue mixture gradually into the first (as-yet
white and costs); made slightly falling the device and Make.
Dressage and
cooking? - QS ground coffee
Make manually with a socket 11 on a baking sheet lined with
parchment paper. Lightly sprinkle of ground coffee.
Bake in oven ventilated air at 170 ° C for 11 minutes for
small furnaces and 15 minutes for individual buttons. Cook
always open fogging. The finished cooking time, discard the
macaroons leaves directly on grill. Let cool and then turn the
sheet steel grid upside down and peel off the macaroons by removing the sheet
with a snap. Store the ladder grids.
The coffee ganache
430 g ivory cover
(Valrhona)? 430 g liquid
cream? 16 g of invert
sugar? 35 g of ground coffee
Put the ivory cover to melt in double boiler. Boil the cream
with the invert sugar, add the ground coffee and leave to infuse for a few
moments to go a chinois. Pour on the cover in
three steps, turning constantly with a spatula to make it
homogeneous and smooth. Reserve in the refrigerator.
Assembling macaroons
Using a piping bag fitted with a socket No. 10, top half of the
shell coffee ganache, drop a cube fruit paste with orange and
poach advanced ganache coffee. Cover, taking care
to match the sizes of shells.
Refining and Storage
Store the grids without covering them in a refrigerator whose humidity
is between 70 and 80% humidity for at least 24 hours, but 36
times are preferable.
Store the macaroons in sealable plastic box and
store them in the refrigerator.
Conservation macaroons
should respect a fundamental principle: Never eat
macaroons that would not have stayed matured and the time required for
the refrigerator.
Consumer Council
Remove the macaroons refrigerator 2 hours before consumption.
Recommended Drinks
Teas, coffees, water ______

Kết quả (Anh) 3:

the button device (600 g of coffee as a kernel for screening.  105 g of fresh egg white and   essence of coffee (15 g trablit)  1.5 g of yellow dye of  (300 grams of sugar,  meal,  75 grams of water.  115 g egg white of "old" and   3 g of white powder, mix to the ) for both the costs of  white eggs, the dye and the essence of coffee.cook the sugar and water to 117°c. when the sugar, is 108°c, start up the whites of eggs with the powder of   white of egg. once the white up, but not too firm, hit the batter in second gear, slowly pour boiled. let cool to 50oc and approximately remove the shaft and include a drummeritalian meringue mixture gradually in the first (still white and slightly decreased the cost); and - training and equipment.  baking, coffee grounds. - - are manually with a socket 11 on a plate with the wax paper. sprinkle coffee grounds are slight. bake in the oven for blowing air to 170 c for 11 minutes in.15 minutes to the sliders and buttons). cook, always open your. the cooking time is completed, remove the leaves of buttons directly on the grid. cool and return the sheet to peel off the grid and stainless steel sheet and the buttons from all of a sudden. put the gates in range. the crock coffee.the 430 g cover ivory (valrhona)  430 g and 16 g of cream, liquid invert sugar.   35 g of ground coffee, put the cover) to melt in the bath. boil the cream with the invert sugar, add ground coffee and let infuse a few moments before go to the chinese style. pour on the cover in the three stages.turning over and with a spatula to the homogeneous mixture and smooth. the assembly of refrigerator and buttons). with the help of a pocket with a casing 10, top half of the shell cup ganache, put a cube of orange fruit paste and a point of pochez coffee ganache. take care to match the sizes of the inserts.storage, refining and put in a refrigerator without the grid cover is the humidity of between 70 and 80% humidity for at least 24 hours, 36 hours is preferable). put the buttons in sealable plastic box and store in the refrigerator and the storage of buttons. should be a fundamental principle: never use.buttons that have not been grown, and the time required for the refrigerator. the consumer council have come out of the refrigerator for 2 hours before consumption. tea drinks and coffee, water bag, _ _ _ _ _ _