Monthly Archives: June, 2017

A French twist on a Wimbledon classic

June 30th, 2017 Posted by Blog, Recipes No Comment yet
Champagne and strawberry macaron to celebrate Wimbledon 2017

Champagne and strawberry macaron to celebrate Wimbledon 2017

Did you know that 28,000 kg of English strawberries (that’s 140,000 servings) and 10,000 litres of dairy cream are consumed each year at Wimbledon?*

Here at French Chef at Home we love that quintessentially English indulgence – fresh local strawberries and cream which makes Wimbledon the perfect time of year to indulge in this delicious treat. This year however Yves thought it was time to recreate the English tradition with a French twist.

Whether you’re lucky enough to have a ticket to Wimbledon or you’re watching from the comfort of your own home, why not have a go at creating this summery and delicious champagne and strawberry macaron?

Champagne and strawberry macaron

Serves 6

For the mousseline cream

  • 250ml Champagne
  • 2 eggs
  • 70g butter
  • 60g corn flour
  • 70g caster sugar
  • 125ml double cream

For the macaron

  • 3 egg whites
  • 200g icing sugar
  • 125g almond powder
  • 30g caster sugar
  • 70g caster sugar
  • 1 tsp powder red food colouring
  • 250g strawberries

Method

Add the Champagne to a large saucepan and leave to heat gently.

In a bowl, mix the two eggs and caster sugar. Add the corn flour and mix again.

Add the mixture to the saucepan with the Champagne, mix well and cook over a low heat. Bring it to the boil for a few minutes whilst whisking. Put the cream to one side and cool until lukewarm.

Whip the cream.

Cut the butter into small pieces and gradually mix it into the cream. Incorporate the whipped cream and mix well again. Leave to one side.

Sift the icing sugar and almond powder together and mix. Beat the egg whites until firm, then add the caster sugar and mix using a food processor on high speed for one minute. Add the icing sugar and almond powder to the egg whites, using a spatula and add 1tsp of food colouring.

Put the mixture in a piping bag with a 10cm diameter nozzle.

On a baking tray with baking paper, make 12 regular shells. Let it rest for one hour at room temperature until a crust is formed.

Bake the macaroons for 45 minutes at 150C. Leave to cool, then stuff the shells with champagne cream and fresh strawberries (thinly sliced) and assemble the two shells.

 

*Source: http://www.wimbledon.com/en_GB/atoz/faq_and_facts_and_figures.html, 2 June 2017