Gorgonzola Pear Macarons
These gorgonzola pear macarons are made with blue cheese ganache and pear filling inside
Servings 30 macarons
Equipment
- 1 emulsify blender
- 1 kitchen scale
Ingredients
Gorgonzola ganache
- 150 heavy cream
- 20 gr glucose syrup
- 230 gr white chocolate 32%-34% (Valrhrona Opalys)
- 80 gr Gorgonzola blue cheese
- 25 gr unsalted butter room temperature
Pear filling
- 200 gr fresh pear
- 25 gr granulated sugar
- 5 gr pectin NH
- 5 gr citric acid
Instructions
How to make Gorgonzola ganache
- In the small saucepan bring to simmer heavy cream and glucose syrup. Do not boil!
- Melt white chocolate in the microwave using 20-30 seconds intervals.
- Pour the hot heavy cream mix over the chocolate in 3 parts. With the help of rubber spatula keep mixing fast and pressing down as you add cream mixture.
- Add Gorgonzola blue cheese and mix with spatula. Emulsify with hand blender.
- Add unsalted butter and emulsify again.
- Transfer the ganache to a flat glass container and cover with plastic wrap “to contact”.
- ”. Let ganache set for at least 6 hours in the refrigerator.
How to make pear filling
- Wash and cut into small cubes 2 medium pears.
- In the small saucepan cook pear over medium heat for 5-10 minutes.
- Take cooked pear off the heat and let it cool for 10-15 minutes.
- Return cooled pear to the medium heat.
- In the small bowl or cup mix granulated sugar with Pectin NH and add to cooked pear. Mix with the whisk or spatula.
- Boil mixture for 20-30 seconds.
- Turn off the heat. Add pinch of citric acid and mix the whisk.
- Transfer filling into pippin bag and let it cool on the countertop.
- Refrigerate filling before assembling macarons.