Standard Supplier 12th June 2013


Standard Supplier


A delicious recipe created by Alexandre Bourdeaux and Patrick Aubrion - Technical advisors - CHOCOLATE ACADEMY™ centre Belgium


  • 1 005 g sugar
  • 293 g icing sugar
  • 49 g invert sugar
  • 100 g water
  • 220 g eggs whites
  • colouring powder
  • 32 g sorbitol powder
  • 293 g almond powder
  • 120 g glucose DE60
  • 310 g cream
  • 600 g cream 35%
  • 55 g glucose DE60
  • 530 g extra-bitter chocolate Callebaut® 70-30-38
  • 32 g cocoa butter Callebaut® NCB-HD03
  • 100 g anhydre butter PF17
  • 60 g butter
  • a pinch of speculoos spice (five spice)
  • 300 g milk chocolate Callebaut® 823
  • 3 vanilla beans


Macarons de Paris
Ingredients :
285 g sugar
100 g water
Method :
Boil together at 120°C
Ingredients :
110 g eggs whites (part 1)
colouring powder
Method :
Add the boiled sugar to the egg whites and beat into Italian meringue. Add any desired colour.
Ingredients :
293 g almond powder
293 g icing sugar
110 g egg whites (part 2)
Method :
Mix and sieve the powders. Add the egg whites and mix.
Mix the Italian meringue with the almond-egg whites mixture until smooth and shiny. Pipe into macaron-shaped drops on a baking sheet. Bake for 15 minutes at 160°C.
Bitter ganache chocolate
Ingredients :
310 g cream
1 vanilla bean
32 g sorbitol powder
49 g invert sugar
55 g glucose DE60
Method :
Heat the cream with the vanilla at 70°C. Add and mix in the powders. Take away from the heat and leave to infuse for 10 minutes at least.
Ingredients :
530 g extra-bitter chocolate Callebaut® 70-30-38
32 g cocoa butter Callebaut® NCB-HD03
Method :
Mix pre-crystallised chocolate and cocoa butter in one bowl.
Take out the vanilla bean and pour the cream over the chocolate-cocoa butter mix. Emulsify.
Ingredients :
100 g anhydre butter PF17
Method :
Mix in the butter and emulsify. Pour the ganache in a frame and leave to harden overnight at 15-16°C.
Cut the ganache into squares and enrobe with extra-bitter chocolate Callebaut® 70-38-42 – containing 42% cocoa butter and making it ideal for enrobing.
Speculoos caramel
Ingredients :
120 g glucose DE60
720 g sugar
Method :
Mix and cook into caramel.
Ingredients :
600 g cream 35%
2 vanilla beans
Method :
Bring to the heat together and leave to infuse for 10 minutes. Then pour over the caramel.
Ingredients :
60 g butter
a pinch of speculoos spice (five spice)
300 g milk chocolate Callebaut® 823
Method :
Once the caramel has cooled down to 40°C, add in the butter, spices and the precrystallised milk chocolate. Emulsify.
Finishing and decoration
Stick a ganache chocolate between two macarons. You can play with the colours of the macaroons to create tricolore versions:
- between 2 red macaroons with strawberry jam made with
Belgian Wépion strawberries
- between 2 yellow macaroons with speculoos caramel
- between 2 black macaroons with “Syrop from Liége”

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