{"id":5580,"date":"2020-12-02T20:53:45","date_gmt":"2020-12-02T19:53:45","guid":{"rendered":"https:\/\/macaronsundco.com\/?p=5580"},"modified":"2023-11-23T22:37:03","modified_gmt":"2023-11-23T21:37:03","slug":"kastanien-macarons","status":"publish","type":"post","link":"https:\/\/macaronsundco.com\/fr\/kastanien-macarons\/","title":{"rendered":"Kastanien-Macarons"},"content":{"rendered":"
\n
\"Kastanien-Macarons\"<\/a><\/figure>\n<\/div>\n\n\n\n\n\n\n

Cr\u00e8me de Marrons<\/span> <\/strong>
Ich verwende gerne die fertige s\u00fc\u00dfe Kastaniencreme der Marke Cl\u00e9ment Faugier \u00ae (siehe Foto unten). Sie ist k\u00f6stlich und ihre feine Konsistenz eignet sich perfekt, um sie in alle Desserts zu vermengen. Aus Frankreich stammend ist sie auch in Deutschland leicht zu finden.
Sie k\u00f6nnen nat\u00fcrlich auch eine Kastaniencreme selbst machen \ud83d\ude09
In diesem Fall m\u00fcssen Sie eventuell die Konsistenz der Ganache an die Ihrer Creme anpassen.<\/p>\n\n\n\n

Marrons glac\u00e9s<\/span> <\/strong>
F\u00fcr die Feinschmecker k\u00f6nnen Sie ein paar kandierte Kastanienst\u00fccke auf die Ganache legen, bevor Sie Ihre Macarons schlie\u00dfen \ud83d\ude0b<\/p>\n\n\n\n

DAS REZEPT<\/strong><\/mark><\/p>\n\n\n\n

Macarons-H\u00e4lften nach meinem Macarons-Grundrezept <\/a>backen.
Das Baiser mit Lebensmittelfarben f\u00e4rben: eine Mischung aus Dunkelgr\u00fcn<\/a>, Hellgr\u00fcn<\/a> und Orange<\/a>, um diese Khakifarbe zu bekommen.<\/p>\n\n\n\n

Zutaten\u00a0f\u00fcr die F\u00fcllung<\/span> (f\u00fcr ca. 50 kleine Macarons)<\/mark>:
170 g\u00a0wei\u00dfe Schokolade<\/a>\u00a0(in Tropfen oder grob gehackt)
65 g Schlagsahne (mind. 30% Fett)\u00a0
65 g s\u00fc\u00dfe Kastaniencreme
Gold-Lebensmittelfarbspray<\/a> (fakultativ)<\/p>\n\n\n\n

Die Schokolade in eine Sch\u00fcssel geben.
Die Sahne kurz aufkochen, auf die geschmolzene Schokolade gie\u00dfen und ein Paar Minuten warten, bis Schokolade schmelzt.
Dann mit einem Teigschaber kr\u00e4ftig vermengen, bis die Ganache sch\u00f6n glatt ist. Die Kastaniencreme hinzuf\u00fcgen und gut vermischen.
In einen Spritzbeutel (ev. mit einer T\u00fclle<\/a>) f\u00fcllen und kalt stellen, bis es wieder fest wird (ca. 2 Stunden).<\/p>\n\n\n\n

Die Ganache auf die H\u00e4lfte der Macaron-Schalen spritzen.
Die andere H\u00e4lfte daraufsetzen und leicht andr\u00fccken. 
Die fertigen Macarons eventuell mit Gold-Spray bespr\u00fchen \u2728<\/p>\n\n\n\n

Voil\u00e0 \ud83c\udf30\ud83c\udf42<\/p>\n\n\n

\n
\"\"
Die weltber\u00fchmte franz\u00f6sische Kastaniencreme \ud83c\uddeb\ud83c\uddf7<\/figcaption><\/figure>\n<\/div>\n\n\n

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