The chef recommends
Joel Khalil, Executive chef of Corinthia Hotel Budapest joined the hotel having already established himself as a highly skilled professional on a number of continents. his last appointment was the position of the Executive chef of Sofitel Macau in Asia and prior to that he was working in Dublin, Switzerland, Tel Aviv, London, Brunei and Hong Kong. His international career experiences have inspired him to create some exciting, easy-to-make recipes. We invite you to cook with us and try Joel’s favorites.
Macaron filled with salted butter caramel (100 macarons)
liquid cream 35% 110g
milk chocolate 20g
Preparation for macaron daugh
Heat the butter and cream and salt in a small pot
• In a separate pot cook the sugar and glucose until it becomes a caramel. Slowly pour the warm cream mixture into the caramel to make a nice creamy caramel, then add the chocolate chopped into small pieces and mix well.
• Leave to cool and mix well with a whisk to make it slightly fluffy.
Ingredients for Macaron paste (200 pieces)
• sugar 125g
• water 30g
• egg whites beaten 50g
• icing sugar 125g
• almond powder 125g
• egg whites 45g
• egg white powder 2g
• optional coloring 1g
Preparation for Macaron daugh
• heat the oven to 165c
• whisk the egg whites untill fluffy and hard, and at the same time, cook the sugar and
the water until 117c and pour into the egg whites,
• mix well the icing sugar and almond powder with the raw egg whites and egg whites
• add this mixture to the beaten egg whites and mix slowly and delecatly with a spatula
(macaroner in french) do not use a whisk for this mixture only a spatula.
• if you wish, add a coloring to the mixture at this time.
• place the mixture in a piping bag and pipe onto a silpat mat, or pastry paper drops in
the shape of macarons, and leave at room temperature for about 20 minutes to allow
macarons to become slightly crusty.
• place the tray in the over and cook for 10-12 minutes
leave to cool on the tray before removing.
Filling The macaron
• place the salted caramel in a piping bag and fill one side of a macaron with the filling
and cover with another side.