MACARONS FILLINGS

Steps:

• French Buttercream: Silky smooth French buttercream (crème au beurre) slightly resembles the Italian meringue-buttercream, though instead of egg whites the yolks are being used. This amount uses the yolks left over from making the macarons shells. The buttercreams may also be used as the topping of cupcakes. 1. Make sure that the yolks are room temperature. Whip them slightly. 2. Put the granulated sugar into a small kettle and add the water. Bring it into a boil, lower the heat to medium high and boil the sugar without stirring until it reaches 118°C (takes about three minutes). 3. Slowly pour the hot sugar as a thin stream into the egg yolks while they're still being beaten. Do not pour it too close to the edge so it won't be caught there. Keep whisking until the yolks have chilled and lightened in color. 4. Add the room temperate butter as small pieces while still whisking the yolks. You will end up with a fluffy buttercream. 5. Add the flavoring and food coloring if desired.
• Fruit Jelly: 1. Moisten the gelatin. 2. Put the chopped fruit or berries into the kettle with the sugar. If the fruit is dry then you may replace some of it with juice. The mixture should become runny while it's boiling. 3. Bring the mix into the boil with the lid on and keep boiling it in a high heat for about 8 minutes until the fruit has softened. 4. If berries are used then separate their seeds, flower remains etc. by rubbing them against a sieve, for example with a spoon. It's done when the juice and pulp no longer loosens from the coarse mass. 5. If large fruit is used then then turn it into a puree, for example with an immersion blender. 6. Add the gelatin into the hot puree and mix it even. 7. Allow the jelly to to first cool down to the room temperature and then in the fridge until it has the right thickness for piping. It will take at least an hour. The jelly will get even firmer so do not allow it back into the fridge until it's between the shells.
• Vanilla or Chocolate Ganache: ⚜️ = While using a vanilla pod Note that the amount of cocoa solids in the chocolate affects its thickening qualities. That is why the recipe has different amounts of different chocolates. 1. Put the cream into the kettle and also vanilla seasoning if desired. 2. ⚜️ Flatten the vanilla pod on a cutting board and make a long incision to the surface, without cutting the whole pod in half. Spread it open from one end and scrape the seeds out starting from it. 3. ⚜️ Put both vanilla seeds and the pod into the cream. 4. Bring the cream into the boil on medium high and and turn the stove off. 5. ⚜️ Remove the vanilla pod. 6. Melt the chocolate with the butter in a water bath. 7. Gradually add the hot cream into the chocolate and mix well. While slightly chilled put it in the fridge, covered with a plastic wrap. Keep it there overnight. 8. When the ganache has set the next day, bring it to room temperature and mix it supple again before use.
• Nutella Cream: Mix the ingredients even.
• Caramel filling: 1. Pour one third of the sugar into a thick and wide bottomed kettle (so the sugar forms a thin layer), cover it with a lid and heat it on medium. The kettle may be turned while the sugar melts - do not mix it otherwise. The caramel won't crystallize when the sugar is melted separately like this. 2. When the sugar has melted and changed slightly golden yellow, turn the heat to low and add another third. Melt it in while still gently turning the kettle. Then add the rest of the sugar until all of it is molten. 3. Turn the heat to medium when the sugar has a beautiful golden brown shade. Slowly add the cream, mixing gently to avoid too many hardened spots. The mix will froth, so be careful. 4. Once all the cream has been added and the mix is even take the kettle off the stove and add the cold and diced butter. Mix the caramel smooth and even. 5. Once the caramel has cooled enough, keep it in the fridge until it has thickened.