Enjoy the summery freshness of a strawberry milkshake in macaron form. The combination of fruity cream and crisp macaron shells makes this a delicious pâtisserie speciality.
The set contains freshly baked macaron half-shells, strawberry-flavoured Callebaut callets, mini marshmallows and mini pearls for decoration, plus a star nozzle, piping bag and piping cone. A collectable recipe card with our specially developed recipe is included.
The second image shows all items included in this great-value set.
Exact contents of the set, including detailed product and food information:
48 red macaron half-shells
Callebaut strawberry callets 200g
Mini marshmallows 50g
Multicoloured mini pearls 20g
GREENLINE star nozzle 6mm
1 small disposable piping bag
1 small piping cone
Recipe card
You save money compared with buying the items separately. Please note that the set is sold only exactly as offered; individual items cannot be exchanged.
Ingredients (for 24 macarons)
48 red macaron half-shells
For the filling:
150g Callebaut strawberry callets
75g cream*
For decorating:
50g Callebaut strawberry callets
Multicoloured mini pearls
Mini marshmallows
For the filling, bring the cream to the boil and remove the pan from the heat. Add 150g strawberry callets and stir until the chocolate has completely melted. Allow the mixture to cool slightly, then leave it to set in the refrigerator for at least 4 hours.
Meanwhile, prepare the decorations. If necessary, cut the mini marshmallows in half with scissors. Temper 50g strawberry callets and use the piping cone to pipe fine lines over half of the macaron shells. Decorate with mini pearls and marshmallows while the chocolate is still wet.
After chilling, whip the strawberry ganache with an electric hand mixer at the highest speed for approx. 1 minute. Use the piping bag fitted with the nozzle to pipe the mixture onto the undecorated macaron shells. Place a decorated shell on top of each one and press down gently.
The set contains freshly baked macaron half-shells, strawberry-flavoured Callebaut callets, mini marshmallows and mini pearls for decoration, plus a star nozzle, piping bag and piping cone. A collectable recipe card with our specially developed recipe is included.
The second image shows all items included in this great-value set.
Exact contents of the set, including detailed product and food information:
48 red macaron half-shells
Callebaut strawberry callets 200g
Mini marshmallows 50g
Multicoloured mini pearls 20g
GREENLINE star nozzle 6mm
1 small disposable piping bag
1 small piping cone
Recipe card
You save money compared with buying the items separately. Please note that the set is sold only exactly as offered; individual items cannot be exchanged.
Ingredients (for 24 macarons)
48 red macaron half-shells
For the filling:
150g Callebaut strawberry callets
75g cream*
For decorating:
50g Callebaut strawberry callets
Multicoloured mini pearls
Mini marshmallows
Preparation
For the filling, bring the cream to the boil and remove the pan from the heat. Add 150g strawberry callets and stir until the chocolate has completely melted. Allow the mixture to cool slightly, then leave it to set in the refrigerator for at least 4 hours.
Meanwhile, prepare the decorations. If necessary, cut the mini marshmallows in half with scissors. Temper 50g strawberry callets and use the piping cone to pipe fine lines over half of the macaron shells. Decorate with mini pearls and marshmallows while the chocolate is still wet.
After chilling, whip the strawberry ganache with an electric hand mixer at the highest speed for approx. 1 minute. Use the piping bag fitted with the nozzle to pipe the mixture onto the undecorated macaron shells. Place a decorated shell on top of each one and press down gently.
Zutaten: See single items
Food company:
Cake-Masters
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