Macaron Fillings Buttercream Ganache

Blueberry Buttercream Filling:

TIP: Make sure fruit and buttercream are all the same temp before mixing together.

Blueberry Coulis

·         125g Blueberries

·         25g Sugar

·         2 tsp Lemon Juice

Mango Coulis

·         250g Mango (Diced)

·         1 Tbsp Sugar

·         ½ Tbsp Lemon Juice

1.    Place all ingredients in sauce pan over medium/high heat.

2.    When it becomes thick with minimal lumps remaining, take off the heat and leave to cool.

3.    Use immersion blender or bullet to blend blueberry mixture into puree.

4.    Put the mixture through a sieve to remove the skins of the blueberries.

5.    Can reserve some coulis to put in the center of macaron inside of the buttercream.

Buttercream Filling

·         100g Unsalted Butter (Room Temperature)

·         50g Icing Sugar

·         Coulis (or 40g fruit jam) (or 50ml Strawberry Puree or 50ml Passion Fruit Juice)

1.    Place butter and icing sugar into a stand mixer

2.    Beat until the mixture is light and creamy

3.    Add the blueberry coulis to the filling.

4.    Continue mixing until well combined.

5.    Put filling into piping bag.

Chocolate Ganache:

·         100g Heavy Whipping Cream

·         100g Chocolate (semi-sweet, milk, or dark)

·         25g Butter

·         Salt

·         Vanilla

Directions:

1.    Heat cream to very hot, not quite boiling.

2.    Pour it over chocolate. Let sit for 1 minute then stir until comes together.

3.    Add Butter.

RASPBERRY BUTTER CREAM ?

·         1/4 cup salted butter (60g)

·         3/4 cup powdered sugar (75 g)

·         1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice