Macaron filled with Dulcey ganache and salted caramel
Dulcey ganache is one of my favorite ganaches to pair with any macaron. This macaron recipe uses a silky smooth Dulcey ganache with addition of salted caramel to provide more layers of flavors and enhance the taste of the ganache. If you have had Dulche De Leche you will find the flavors components are very similar.
This ganache is great for macarons, tarts, puff pastries and more. Such a versatile ganache that is going to elevate your flavor to any dessert or pastry instantly.
This Dulcey Ganache Is…
- Made with Dulcey 35% Blond Chocolate from Valhrona
- Silky Smooth
- Deep on caramel-like flavor
- Versatile and can be used in many pastries and desserts
Table of Contents
- Egg whites
- Granulated Sugar
- Powdered Egg Whites
- Powdered Sugar
- Almond Flour
- Heavy Cream
- Dulcey Blond Chocolate
- Inverted Sugar. You can use light corn syrup, honey or glucose syrup as substitutes of inverted sugar.
- Unsalted Butter
- Pinch of Salt
How to Make
- Preheat the oven, and wipe down your baking mat with vinegar.
- Weigh your ingredients.
- Add egg white powder to a bowl and add in the granulated sugar.
- Sift the flour and powdered sugar two times.
- If the flour is not super fine, run it through the food processor, do this lightly as you don’t want to release any oils from the almonds, which will make your macs wrinkly.
Prepare the French Meringue
- Whip the egg whites until foamy/frothy.
- Add in the sugar and powdered egg mixture.
- Mix until stiff glossy peaks on medium speed.
- Add half the meringue to the flour mixture and combine by folding.
- Add in food coloring.
- Add the remaining meringue into the dry ingredients. Fold the batter until it becomes glossy and falls off the spatula like a ribbon. Many people will describe that you should stop macaronaging when the batter looks like lava or honey consistency, but for me it is more of an uninterrupted flow of batter from the spatula back to the bowl.
Piping and Baking
- Pipe out the macaron shell batter on the mat.
- Let the skin create on the macaron shell.
- Bake as directed and allow the shells to cool once done.
- Chop the chocolate into small pieces and place in a heatproof bowl.
- Add heavy cream with inverted sugar in a saucepan and bring to a boil.
- Pour in chocolate and let it sit for 30-60 seconds undisturbed.
- Stir in circular motions, until the chocolate is fully combined. Then add the butter.
- Cover with plastic wrap. Rest for 1 hour at room temperature without stirring.
- Refrigerate if not used immediately.
- Make the salted caramel as directed as well.
Check out my post on how to make the perfect ganache every single time.
- Take your macaron shell and then pipe the Dulcey filling and salted caramel.
- Sandwich the shells together.
- Serve and enjoy.
Once the macarons have been filled you can refrigerate in a sealed container for up to 48 hours.
You can then freeze the macarons for up to 8 weeks in the freezer. Thaw the macarons in the fridge for a few hours.
Dulcey is a 35% Blond chocolate developed by Valrhona. This is a very creamy and smooth chocolate that offers a super velvety texture. You will find it is mild in sweetness, buttery and offers a toasty shortbread flavor.
Dulcey ganache is super velvety in texture and has a similar flavor to a dulce de leche. You will find it is buttery and has a nice richness and depth to the ganache.
Blonde chocolate is cooked low and slow, which really deepens the flavor. You will find that blonde chocolate has more of a caramel flavor than a white chocolate would.
More Ganache Recipes
Printable Recipe Card
Dulcey Ganache Filled Macarons
Macaron recipe (French method):
- 100 g egg whites
- 90 g granulated sugar
- 4 g powdered egg whites
- 130 g powdered sugar
- 130 g almond flour
Dulcey ganache recipe
- 150 g heavy cream
- 250 g Dulcey 35% blond chocolate @valrhonausa
- 15 g inverted sugar
- 30 g unsalted butter very soft
- Pinch of salt
Salted Caramel recipe:
- 250 g sugar
- 125 g water
- 250 g heavy cream warm
- 35 g unsalted butter very soft
- 5-10 g salt or to taste (I recommend using fleur-de-sel)
- Pre-heat oven to 300F
- Wipe with vinegar the silicon mats, bowls and baking trays. Print templates if using.
- Weight all the ingredients in separate bowls
- The egg whites can be directly taken from the fridge and do not require aging.
Prepare dry ingredients:
- Add egg white powder to the bowl containing the granulated sugar and mix well.
- If the almond flour is not super fine, I recommend doing 2-3 pulses in a food processor. Only do this for short amounts of time.
- Sift the almond flour and powdered sugar. Do this two times.
- Note: keep all the containers covered with lids.
Prepare the French Meringue:
- In the bowl of a stand mixer fitted with a whisk, whip egg whites on medium speed until foamy/frothy.
- Gradually add the granulated sugar/ powdered egg white mixture, continue whipping on medium speed until glossy stiff peaks
- Add half of the meringue to the almond flour / powdered sugar mixture.
- Add gel food coloring
- Fold gently with a spatula until the dry ingredients are incorporated
- Add the remaining meringue
- Fold gently until the batter becomes glossy and falls off the spatula like ribbons.
- Fit a round tip (e.g., Wilton 12) in a pastry bag, place the bag inside a tall measuring cup or a deli container, wrap the bag in the edges of the cup to keep it open
- Pour the macaron batter into the pastry, remove from the cup
- Pipe circles onto the tray with silicon mat or pre-printed template under a piece of parchment
Resting and baking:
- Let the piped macarons rest on the kitchen counter until a skin is developed, you will be able to gently touch them without batter sticking to the fingers.
- Once the skin is formed, place inside the oven, bake at 275-300F (this will depend on your location and other factors like humidity) for 15-18min.
- Use an oven thermometer to make sure the oven is not too hot.
- Let the macarons cool before removing from the baking surface
- Fit a small tip, I recommend tips like 4B, 1M for nice piping designs, inside a pastry bag. Place inside a tall measuring cup or deli container.
- Pour the ganache inside the bag
- Take 1 macaron shell, pipe the ganache in the center
- Take another macaron shell and sandwich the filling. The best ratio of macaron to filling is 2:1
Dulcey ganache recipe
- Chop the chocolate in small pieces, place in a heatproof bowl
- Heat the heavy cream with the inverted sugar in a saucepan until it begins to gently boil
- Pour over the chocolate. Let sit for 30-60s, do not disturb.
- Using a spatula gently mix in the center of the bowl in a circular motion until the chocolate is fully combined.
- Add the butter and combine with the spatula.
- Let cool completely to room temperature, for about 1hr, without stirring, this will allow the cocoa butter crystals to form.
- Cover with a plastic film and place in the fridge to further set and store.
Salted Caramel recipe:
- In a small saucepan combine the sugar and water, cook in medium-low heat without stirring
- While the sugar cooks, heat the heavy cream and maintain warm.
- After some cooking time caramelization of the sugar will occur and the color of the syrup will start becoming darker, remove from the heat once it becomes amber color.
- Off the heat add the heavy cream, do this in small amounts, carefully whisk as the cream will bubble up and could splatter. If needed, re-heat the cream if necessary until it becomes smooth and fully incorporated.
- Whisk in butter and salt off the heat.
- Adjust amount of salt if needed to reach the desired flavor.
- Re-heat as necessary. If the caramel is too thick, place back in the saucepan and add small amounts of warm heavy cream to obtain the consistency that is desired.