Cakes and Pastries Recipes - Macaroon Log with Milk Chocolate and Rum Ganache Recipe

Ingredients

Serves 6:

Macaroon pastry:

• 6 egg whites

• 1 pinch of salt

• 2 tbsp caster sugar

• 3 1/2 oz (100 g) almond powder

• 3 1/2 oz (100 g) confectioners' sugar

• 4 tbsp cocoa

Milk chocolate and rum ganache:

• 14 oz (400 g) milk chocolate

• 3 fl oz (90 ml) cream

• 2 1/2 oz (70 g) butter

• 2 tbsp rum

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Method:

1. Preheat the oven to 350°F/180°C.

2. Prepare the macaroon pastry: whisk the egg whites to stiff peaks with the addition of the salt and the caster sugar. Sieve together the ground almond and the confectioners' sugar, then add the cocoa. Fold this mixture into the egg whites. Pour the batter onto a baking sheet covered in baking paper. Bake for about 15 minutes.

3. Allow to cool and chill for 12 hours.

4. Prepare the ganache: grate the chocolate into a bowl. Bring to a boil 4 tablespoon water. Add the cream, mix, and pour in the chocolate. Wait for 1 min. Mix and chill.

5. Set aside 8 3/4 oz (250 g) of ganache and allow to cool in a double boiler. Add the butter after whisking it to a cream. Heat the rum, flambé it, and pour it into the mixture. Mix. Store at room temperature for 12 hours.

6. Beat the rum ganache until frothy with an electric mixer.

7. Cut the macaroon into three layers. Coat the bottom and the second layer with the creamy ganache. Assemble the log and chill in the refrigerator for at least 24 hours, of a maximum of 3 days.

8. Before serving, melt the remaining ganache in a double boiler. Allow it to melt, but don't let it get too hot, and cover the macaroon log with it.