Sunday 8 October 2023

Charizard Macaron Carousel

 This is the third consecutive year I am baking for a little man's birthday so you may find a common theme here 😉

The knight is slaying Charizard this year and it's a mini macaron carousel! The Pokeball on top of the carousel is an iced cookie with chocolate coated marzipan ball inside

I used my default Swiss meringue method recipe for the macaron shells and used royal icing and edible markers for the details. I used royal icing transfers for the Pokeball that the knights are holding to make it easier. 

Just to share some photos of the process...

Piped batter for knight with royal icing transfer Pokeballs

Charizard piped batter

Filling the knights with dark chocolate ganache and white chocolate buttercream with a dark chocolate chip added to turn it very slightly brown

Filling Charizards the same way

I added crunchy chocolate balls for the large carousel pieces

Assembled carousel frame. I think it looks breathtakingly beautiful in this earthy neutral colour😍

The fillings I used are adapted from my default recipes to make it either dairy-free or with minimal dairy. I made them firm enough to stay firm at 30C, which is a pretty common temperature for room temperature in Singapore.

Dark chocolate ganache
90g bitter dark chocolate, finely chopped or chips
25g water
3g light corn syrup
9g unsalted butter, softened
Pinches of salt
1/2 tsp vanilla extract

1. Place all ingredients except butter in microwave-safe bowl. Use medium power and 20 second bursts to melt the chocolate. Stir after each heating cycle. You may also use double boiling method to melt the chocolate.

2. Add butter and mix well. Let the ganache sit at room temperature to firm up for half an hour before transferring into piping bag.

White chocolate buttercream
100g white chocolate, finely chopped or chips 
20g vegetable shortening (or butter if your ambient temperature is cooler)
1 dark chocolate chip (optional, I added for a slight brownish tinge)
1/2 tsp vanilla extract
Pinches of salt

1. Place everything in microwave-safe bowl and melt the chocolate. Mix well.  You may use double boiling method too if you wish.

2. Place bowl in a cold water bath and use electric mixer to beat until light and fluffy. Remove from cold water bath once the buttercream starts to firm up, continue beating until desired fluffiness. You may also choose to let the mixture firm up slowly at room temperature for half an hour before transferring into piping bag.

Here's a reel for the assembly process. I took the liberty of using two-toned icing for Charizard's flame.

If you would like to learn how to create macaron carousels like this one, join me for my studio or online masterclass for the reindeer macaron carousel, one of my classic pieces. The online class version is available internationally, ready for viewing any time and there is no expiry date. You may ask me any technical questions that you have and learn from other participants who have joined the class over the years 

with love,

Phay Shing

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