Behind the Scenes with Thierry Busset

In Part Two of my interview with Thierry Busset we go Behind the Scenes with him into his kitchen where he creates all the desserts for CinCin. I spent an afternoon with him recently and watched him make his Coffee Macarons from scratch to taste test. Follow the photo stream below along with the story.

Theirry Busset and his Coffee Macarons

Thierry Busset and his Coffee Macarons

Coffee Macarons

1)     Whip egg whites and icing sugar for 5 minutes or longer (longer makes them more stiff)

2)     Siv icing sugar and ground almond (2/3 part sugar and 1/3 part almond)

3)     Add coffee extract and Instant coffee mixture (with a little water mixed together)

4)     Mix in the extract and instant coffee in with the batter

5)     Put in piping bag and nozzle

6)     Pipe on to cookie sheet –on to parchment paper or sili pad

7)     Let the macarons dry at room temperature (for 5-10 minutes)

8)     Bake 8 minutes at 350 F

Mixer

Mixer

Mixing the egg whites

Mixing the egg whites

Siv sugar and almond

Siv sugar and almond

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Preparing the coffee extract

Preparing the coffee extract

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Mixing the extract into the batter

Mixing the extract into the batter

The batter

The batter

Piping batter onto cookie sheet

Piping batter onto cookie sheet

the Macarons taking shape

the Macarons taking shape

Macorons going into the oven

Macarons going into the oven

Butter Cream

1)     Cook the sugar with water on a slow boil until it reaches 120 F

2)     Add eggs and egg yolks (1/2 part eggs to egg yolks)

3)     Whip the eggs and sugar together until it cools (takes about 10 minutes)

4)     Add coffee extract and some kahluah (optional) and mix together

5)     Put in piper and then pipe on to the bottom of the macarons, put the other macarons together to look like macaron sandwich

6)     Put the macarons in the fridge for a minimum of 4 hours, though it is best if eaten the next day.

Boiling the sugar

Boiling the sugar

Mixing eggs for butter cream

Mixing eggs for butter cream

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Add coffee extract and mix together

Add coffee extract and mix together

the Butter Cream for filling

the Butter Cream for filling

Tips/Ingredients

—       Use free range eggs

—       Rogers icing sugar

—      Ground almonds

—       Butter (not margarine)

—       Coffee extract

Cooling out of the oven

Cooling out of the oven

Piping the butter cream on bottom of macarons

Piping the butter cream on bottom of macarons

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Thierry Busset and his Coffee Macarons

Thierry Busset and his Coffee Macarons

Preparation/Baking time: 2 hours

By: Richard Wolak