Green Apple Crumble Macarons with jasmine crème mousseline & green apple pâte de fruit

Name: Green Apple Crumble Macarons with jasmine crème mousseline & green apple pâte de fruit
Yield: Makes 18 macarons
Cuisine: French
Ingredients: 100 g (3½ oz/scant 1 cup) ground almonds sifted; 100 g (3½ oz/⅔ cup) icing (powdered) sugar sifted; 30 g (1 oz) egg yolks (about 1-2 eggs); 250 ml (8 fl oz/generous 1 cup) full-fat milk; 1 quantity of Apple Macarons; 10 g (¼ oz/2 tsp) jasmine tea leaves; 100 g (3½ oz/⅔ cup) plain (all-purpose) flour sifted; 100 g (3½ oz/scant 1 stick) unsalted butter; 1 quantity of Pâte de Fruit made with 290 g (10 oz) green apple purée instead of blackcurrant, set and cut into eighteen 2cm (¾ inch) discs; 25 g (1 oz) caster (superfine) sugar; 12 g (⅓ oz) plain (all-purpose) flour; 125 g (4½ oz/½ cup) unsalted butter

Preparation info

Makes
18
macarons

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Ingredients

1 quantity of Pâte de Fruit made with 290 g (10 oz) green apple purée instead

Europe
France
Mediterranean
Vegetarian
Cookies

Method

Make the mousseline. Put the milk in a saucepan, bring to the boil and add the jasmine tea. Take off the heat, cover with cling film (plastic wrap) and leave to infuse for 1 hour. Strain into a clean pan and bring back to the boil. Continue to make the mousseline following the instructions. Store in an airtight container until needed