{"id":2263,"date":"2024-01-31T09:44:05","date_gmt":"2024-01-31T09:44:05","guid":{"rendered":"https:\/\/gfattouh.com\/?p=2263"},"modified":"2024-03-21T10:47:48","modified_gmt":"2024-03-21T10:47:48","slug":"rich-terracotta-raspberry-macaron-heart-cake","status":"publish","type":"post","link":"https:\/\/www.gfattouh.com\/rich-terracotta-raspberry-macaron-heart-cake","title":{"rendered":"Rich Terracotta Raspberry Macaron Heart Cake"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/gfattouh.com\/wp-content\/uploads\/2024\/01\/Raspberry_Macaron_Heart.jpg\" alt=\"\" class=\"wp-image-2264\" srcset=\"https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Raspberry_Macaron_Heart.jpg 1000w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Raspberry_Macaron_Heart-300x300.jpg 300w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Raspberry_Macaron_Heart-150x150.jpg 150w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Raspberry_Macaron_Heart-768x768.jpg 768w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Raspberry_Macaron_Heart-100x100.jpg 100w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Raspberry_Macaron_Heart-140x140.jpg 140w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Raspberry_Macaron_Heart-500x500.jpg 500w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Raspberry_Macaron_Heart-350x350.jpg 350w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Raspberry_Macaron_Heart-800x800.jpg 800w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>By chef Fred Csibi &#8211; Levin<\/p>\n\n\n\n<p>Large format macaron cake with deep cocoa and raspberry flavors. A unique cake made using a textured macaron top, which adds dimension and elegance. This cake is filled with a Rich Terracotta whipped ganache with an incredibly deeper cocoa flavor compared to whipped ganache made with chocolate.<\/p>\n\n\n\n<p>Part 1: Macaron<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>100g Egg Whites<\/li>\n\n\n\n<li>90g Granulated Sugar<\/li>\n\n\n\n<li>4g Egg White Powder<\/li>\n\n\n\n<li>130g Powdered Sugar<\/li>\n\n\n\n<li>130g Almond Flour<\/li>\n\n\n\n<li>Red Gel Food Coloring<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Pre-heat the oven to 160\u2103\/ 300F.<\/li>\n\n\n\n<li>Combine the egg white powder with the granulated sugar.\u202f<\/li>\n\n\n\n<li>Sift the almond flour and powdered sugar.<\/li>\n\n\n\n<li>Whip egg whites on medium speed until foamy\/frothy.\u202f<\/li>\n\n\n\n<li>Gradually add the granulated sugar, egg white powder mixture, continue whipping on medium speed until medium peaks form.\u202f<\/li>\n\n\n\n<li>Add food coloring, keep whisking on medium speed until glossy stiff peaks form.\u202f<\/li>\n\n\n\n<li>Add half the almond flour and\u202fpowdered sugar mixture to a bowl with the meringue.<\/li>\n\n\n\n<li>Mix gently with a spatula until combined.<\/li>\n\n\n\n<li>Add the remaining almond flour mixture and combine.\u202f<\/li>\n\n\n\n<li>Once the dry ingredients are just incorporated, remove 1\/3 of the batter and pour into a piping bag fitted with a St Honor\u00e9-style tip.<\/li>\n\n\n\n<li>Start folding gently the other half of the batter until it becomes glossy and falls off the spatula like ribbons, this process is called macaronage.\u202f<\/li>\n\n\n\n<li>Pour the second bater into a piping bag fitted with a round trip (#2A).\u202f<\/li>\n\n\n\n<li>Pipe the 1st macaron batter onto the tray with a Teflon sheet with the pre-printed templates under it. Use this batter to make the textured top of the cake.<\/li>\n\n\n\n<li>Pipe 2nd batter to make the bottom of the cake.<\/li>\n\n\n\n<li>Pop any air bubbles using a toothpick.\u202f<\/li>\n\n\n\n<li>Let the piped macarons rest on the kitchen counter until the skin develops.\u202f<\/li>\n\n\n\n<li>Once the skin is formed, transfer to oven place &amp; bake for 15-17min. Let the macarons cool before removing.<\/li>\n<\/ol>\n\n\n\n<p>Part 2: Rich Terracotta Whipped Ganache<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>125g Cream 36% (1)<\/li>\n\n\n\n<li>40g Granulated Sugar<\/li>\n\n\n\n<li>20g Glucose Syrup<\/li>\n\n\n\n<li>25g deZaan Rich Terracotta Cocoa Powder<\/li>\n\n\n\n<li>15g deZaan Stellar cocoa butter chips<\/li>\n\n\n\n<li>21g Gelatin mass, made with 160- Bloom gelatin<\/li>\n\n\n\n<li>125g Cream 36% (2)<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Prepare the gelatin mass by slowly adding 3g of gelatin powder into 18mL of cool water. Let hydrate for 10min.\u202f\u202f<\/li>\n\n\n\n<li>Combine the cream (1) with the granulated sugar, glucose syrup and Rich Terracotta cocoa powder in a saucepan.<\/li>\n\n\n\n<li>Bring to a simmer while whisking.<\/li>\n\n\n\n<li>Pour over the cocoa butter, mix with a spatula until combined.\u202f<\/li>\n\n\n\n<li>Melt the gelatin mass by heating for 10 seconds in the microwave. Add it to the mixture.\u202f<\/li>\n\n\n\n<li>Add the cream (2), emulsify with an immersion blender.<\/li>\n\n\n\n<li>Strain, cover with plastic film and let set in the fridge for 2-4hr.<\/li>\n\n\n\n<li>Whip to medium peaks &amp; transfer to piping bag.<\/li>\n<\/ol>\n\n\n\n<p>Part 3: Raspberry Confit<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>300g Raspberries, washed, and dried<\/li>\n\n\n\n<li>30g Lemon Juice<\/li>\n\n\n\n<li>75g Granulated Sugar<\/li>\n\n\n\n<li>7.5g Pectin NH<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Heat the raspberries with the lemon juice while mixing until the fruit becomes soft.<\/li>\n\n\n\n<li>Combine the sugar and pectin in a bowl.\u202f<\/li>\n\n\n\n<li>Bring to a simmer, remove from the heat, and slowly add the pectin while mixing. Place back in the heat and bring to a boil.\u202f<\/li>\n\n\n\n<li>Continue cooking until it thickens. Use a hand blender to smoothen the mixture into a confit.<\/li>\n\n\n\n<li>Strain &amp; add a few additional pieces of raspberries if desired for additional texture.\u202f<\/li>\n<\/ol>\n\n\n\n<p>Part 4: Raspberry Fluid Gel<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>100g Raspberry Puree<\/li>\n\n\n\n<li>25g Water<\/li>\n\n\n\n<li>30g Granulated Sugar<\/li>\n\n\n\n<li>1.8g Agar Agar<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Combine the agar-agar and sugar.\u202f<\/li>\n\n\n\n<li>Heat the puree and water to a simmer. Remove from the heat and add the agar-agar\/sugar.\u202f<\/li>\n\n\n\n<li>Bring to a boil for 1-2 min. Pour in a container, let\u2019s set in the fridge.\u202f<\/li>\n\n\n\n<li>Process using a small food processor until a gel is obtained. If needed, add small amounts of puree to obtain a smooth texture.\u202f<\/li>\n<\/ol>\n\n\n\n<p>Part 5: Crimson Red Royal Icing<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>6g Meringue Powder\u202f<\/li>\n\n\n\n<li>25g Warm water, increase as needed.<\/li>\n\n\n\n<li>90g Powdered Sugar<\/li>\n\n\n\n<li>18g deZaan Crimson Red Cocoa Powder<\/li>\n\n\n\n<li>5g Light Corn Syrup\u202f\u202f<\/li>\n\n\n\n<li>Red Gel Food Coloring\u202f<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Combine water and meringue powder. Beat with a paddle attachment at medium speed until frothy.<\/li>\n\n\n\n<li>Add powdered sugar, Crimson Red cocoa powder, and light corn syrup. Mix on low speed. Mixture will be very stiff and may not come together yet.\u202f<\/li>\n\n\n\n<li>Add small amounts of water at a time at low speed until achieving a pipeable consistency.<\/li>\n\n\n\n<li>Add 1-2 drops of red colorant and combine.\u202f<\/li>\n<\/ol>\n\n\n\n<p>Part 6: Assembly<\/p>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Whip the Rich Terracotta ganache and pour onto a piping bag fitted with a large round tip (#1A). Pipe along the edge of the bottom of the macaron cake.\u202f<\/li>\n\n\n\n<li>Pipe the raspberry confit in the center of the bottom of the macaron cake.\u202f<\/li>\n\n\n\n<li>Place the top of the macaron cake.\u202f<\/li>\n\n\n\n<li>Fill the open center of the cake with fresh raspberries.\u202f<\/li>\n\n\n\n<li>Pour raspberry gel in the center of the raspberries that are facing upwards.<\/li>\n\n\n\n<li>Pipe a thick line of Crimson Red icing in the center of the textured macaron top.\u202f<\/li>\n\n\n\n<li>Decorate by placing dried flower petals and gold leaf on top of the Crimson Red icing.\u202f<\/li>\n\n\n\n<li>Finally, add fresh mint leaves in the center of the cake.\u202f<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>By chef Fred Csibi &#8211; Levin Large format macaron cake with deep cocoa and raspberry flavors. A unique cake made using a textured macaron top, which adds dimension and elegance&#8230;.<\/p>\n","protected":false},"author":1,"featured_media":2264,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[113],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rich Terracotta Raspberry Macaron Heart Cake - George R. Fattouh S.A.L.<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gfattouh.com\/rich-terracotta-raspberry-macaron-heart-cake\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rich Terracotta Raspberry Macaron Heart Cake - George R. 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