ingredients

2 red grapefruits (or roses)
500 g of beautiful strawberries
1.5 cl of orange blossom water
Icing sugar

For pastry cream

6 egg yolks
45 cl of whole milk
1 vanilla pod
125 g caster sugar
50 g of Maïzena
10 g of flour
50 g of split butter

For macaroon paste

200 g of almond powder
200 g icing sugar
200 g caster sugar
75 g 75 g egg whites (about 5 egg whites "fat")
Red food coloring

Equipment

equipment

1 small knife
2 pans with a thick bottom
1 salad bowl
1 hand whip
1 electric whisk
1 propeller robot
1 bowl of ice water or 1 sugar thermometer
1 pocket 1 medium socket
2 sheets lined with baking paper
1 brush

Steps

Step 1

Split the vanilla pod into 2, remove the seeds by scraping with a knife.

Heat the milk, seeds and pod.

Whisk the egg yolks and 125 g caster sugar into the bowl.

Add cornflour and flour while whisking.

2nd step

Gradually add the hot milk by turning regularly with the whisk to dilute.

Whisk in saucepan over medium heat, then boil 30 seconds.

Take off the heat, melt the butter while turning.

Cover, let cool.

Step 3

Mix 30 sec almond powder and icing sugar with the robot.

Heat 200 g sugar and 5 cl water over medium heat.

At the same time, beat 75 g egg whites and a pinch of salt in very firm snow with a high-speed electric whisk.

Step 4

When the syrup reaches 118-119 ° C, pour all the boiling syrup in a thin stream into the snow, near the edge, whisking at low speed.

Then whip at high speed to warm the meringue.

Add the red dye to get this deep pink.

Step 5

Mingle with almond powder 75 g egg whites, then a little meringue to soften; add the rest of the meringue by turning from bottom to top to obtain a smooth paste, not too soft.

In the pastry bag, form on the baking paper approx. 20 discs of ø 6 cm.

Step 6

Tap the plates to smooth the macaroons.
Cook approx. 15 min in oven preheated to 160 ° C (Th 3-4), turn the plate back and forth halfway through cooking.
Form on the plates, with the macaron paste, circles of the same diameter.
Bake 10-12 minutes (watch!). Let cool, take off.

Step 7

Peel the grapefruit raw, remove the areas without the skin.

Cut each quarter in 2.

Cut the strawberries in 2 in length.

Put a scoop of cream in the center of the macaroons.

Secure around half strawberries and grapefruit.

Step 6

Brush the fruit with orange blossom water with a brush.

Put a small crown of cream on the fruits.

Sprinkle with icing sugar.

Place a macaroon crown, then lightly push a strawberry in the center.

Let stand 20 min.

tips

- Melt the sugar in the water without stirring so that it does not settle on the sides of the pan. Otherwise, remove it with a wet brush.

- Bake the sugar at 118-119 ° C: drop a drop in a bowl of ice water, it is ready when you can take it between your fingers and put it in soft ball, but firm.

- The macaroons are cooked when they are taken to heart and they sound hollow if they are tapped.