Good news is that demand is constantly increasing. It exist a significant number of declinations.

The most well known is the almonds based one; so we indeed created the Patis’Macaron.

Today PatisFrance is proposing you an alternative to the classical recipe. This new one

is on raw hazelnut based powder. It allows you to obtain real authentic macarons,

with more possibilities of flavor’s combination: the Patis’Macanoisette.

With PatisFrance, give a touch of excellence to your creations.

Macaron is trendier than ever

Patis’macaron

Some ideas for better associations of flavors

Fruits:

• Mango• Lemon• Cherry• Strawberry

Dried fruits:

• Pistachio• Coconut

Spices:

• Vanilla• Cinnamon

Patis’Macaron (Almond)

Patis’macaron

Advantages• Made from almonds “pur fruit” of the almond

tree.

• Very easy to use: - Only 2 weighings - Fast production time - Maximum success rate - Constant quality - Possible to make one preparation for different colourings

• Great looks: smooth and bright shells

• Authentic taste of almond

• Crunchy outside, soft inside

Storage• Store in a cool and dry place (5-20°C, hygrometry

= 60% max)

• Stored in the above conditions, the preparation keeps for 9 months from the date of manufacture if it remains in its original, sealed packaging.

Applications • Small pastry macarons• Decorative macarons• Individual macarons• Dessert base

InstructionsPatis’Macaron 1000 g

Hot water (>45°C) + colouring agent 200 g

• Whip the set in a flat beater, at fast speed during 4mn.

• Pipe immediately on double trays + Silpat (or baking paper).

• Cook in deck oven at 150°C-steam flap opened- during 20 to 25 mn, or baking in convection oven at 135°C-steam flap opened- during ~20mn.

• Allow to cool shells and fill with filling of your choice.

This recipe permits to realize 100 small pastry macarons shells.

This product is a powder preparation designed to make macaron shells that are easy to colour and flavour

Packing5 kg bag

Chocolates:

• White chocolate

• PF Milk chocolate Couverture Cocoa 35%

• PF Black chocolate Couverture Cocoa 55%

• PF Semi Sweet chocolate Couverture Cocoa 60%

• PF Bitter chocolate Couverture Cocoa 71%

Idea recipe :Patis’macaron

1- RED PRECIOUS MACARONProportions of use:PatisFrance Patis’Macaron 200 gRed liquid coloring 2 gWater (55°C) 38 gCastor sugar As per your taste

Operating mode:Whip during 4 mn in a flat beater at medium speed the Patis’Macaron, the liquid coloring agent and the hot water. Pipe immediately with an Éclair poach of 10 cm and cover with red caster sugar.Bake on double trays:Deck oven: 150°C/ 20 to 25 mn, steam flap openedConvection open: 135°C/ 20 mn, steam flap opened

2- SABLÉ BRETONProportions of use:PatisFrance Icing sugar 50 gFlour 200 gButter 150 gSalt 2 g

Operating mode:Mix all ingredients together, until you get a homogeneous paste.Roll out this paste to 5 mn thickness and cut out 20 rectangles of 4 cm by 12 cm.Bake them in a deck oven at 170°C during 15 mn.

3- VANILLA BAVAROISEProportions of use:Milk 250 gPatisFrance Vanilla Bean 1,5 beansSugar 100 gEgg yolk 80 gPatisFrance sheets gelatin 8 gPatisFrance Whipped Patiscrem 400 g

Operating mode:Boil milk and vanilla beans.Let grains of vanilla infusing in the milk.Dissolve gelatin in the water at 30°C.

Cook milk, sugar and egg yolk together like an “english cream”.Incorporate the gelatin sheets. Put in a refrigerator.When the “english cream” is cold, add the whipped cream. Put the bavaroise in a mould.When it’s cold, cut out 20 rectangles of 3 cm by 10 cm.

4- PRALINÉ CREAMProportions of use:PatisFrance Délicecrem 150 gPatisFrance Pralinor 150 gMilk (15°C min) 500 g

Operating mode:Whip the Délicecrem, the milk and the Pralinor during 4 mn at high speed.

5- ASSEMBLYPut the rectangle of Bavaroise on the Sablé Breton.Poach the praliné cream on the bavaroise. Put 5 PatisFrance Pitted Dark Red Cherries covered with the PatisFrance Neutral Miroir Plus Glaze on the bavaroise.Put a little bar of Bitter chocolate couverture cocoa 71% on the top of the praliné cream.Cover the cherries with the red precious macaron

6- DECORATIONDecorate with a blueberry covered with Neutral Miroir Plus Glaze and a gold leaf.

Macaron petit bijouRecipe for 20 individual portions