Master Parisian Macarons, Create Premium Products
Instructor: Joey Prats · Level: Beginner · Students enrolled: 396 · Rating: 5.0/5 from 16 reviews
This online class was designed to equip the learner with the necessary knowledge and skill to make Parisian Macarons using the Italian Meringue Method. Six flavors will be showcased in this class, namely: Dark Chocolate, Tahitian Vanilla, Pistachio, Espresso, Orange, and Purple Yam (Ube). The lessons focus on the fundamental techniques associated with the production of macarons, from preparing the shells to producing the most wonderful ganache-based fillings. Emphasis is given on how to achieve professional-looking (and tasting) macarons through the execution of our time-tested and fool-proof formula, giving utmost attention to the ever so important macaronage and all it's complexities. Macaron-making can be very daunting, especially to the beginner, due to the intricacies of the product, however, it is the aim of this class to demystify the process by giving the student a sound foundation upon which to build the necessary skillset to produce great macarons from their home kitchens. Important guidelines on presentation are also covered in detail. Valuable tips on mise-en-place, ingredient and equipment identification, advance preparation, storage and shelf life of the finished products, as well as costing and suggested selling prices are also included in this highly enlightening class.
1. Introduction to Parisian Macarons 2. Ingredient Identification 3. Equipment Identification 4. Part 1: The Macaron Shell 4.1 Preparing the tant-pour-tant 4.2 Preparing the Italian Meringue 4.3 Executing a successful macaronage 4.4 Piping the macaron shells 4.5 Drying the macaron shells 4.6 Baking the macaron shells 4.7 Cooling the macaron shells 5. Part 2: The Macaron Fillings 5.1 Dark Chocolate Filling 5.2 Tahitian Vanilla Filling 5.3 Pistachio Filling 5.4 Espresso Filling 5.5 Orange Filling 5.6 Purple Yam (Ube) Filling 6. Part 3: Assembling the Macarons 6.1 Piping the fillings 7. Pastry Chef's Tips for Success 8. Advice on Advance Preparation, Storage and Product Shelf Life 9. Costing and Suggested Selling Prices
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