GOLDEN VALLEY, Minn. - Colossal Cafe Pastry Chef Jessica Quiet whipped up some Crème Brulee Macarons in the KARE 11 kitchen.
Colossal serves made-from-scratch breakfast and lunch at three locations throughout the Twin Cities. They are located at 2315 Como Avenue in St. Paul, 1340 Grand Avenue in St. Paul, and 2403 East 38th Street in Minneapolis.
Colossal's staple baked goods include their flappers and Colossal cinnamon rolls.
More information is available on their website.
Crème Brulee Macarons
Egg Whites - 250g. Whip the room temperature egg whites until frothy.
Sugar - 150g. Once frothy, add the sugar with the cream of tartar.
Cream of Tartar - 2 Teaspoon. While whipping, sift together the almond flour and powder sugar.
Vanilla - 2 Teaspoon. Whip the whites until firm peaks (mixture will resemble soft whip cream)
Almond Flour - 250g. Add vanilla to firm peaks mixture, and remove from mixer.
Powdered Sugar - 500g. Place whites in separate clean bowl, and add sifted dries. Mix using a bowl scraper until combined. Do not overmix!
Place mixture into a piping bag with a round tip, and pipe 5 by 8 into a sheet pan. (Should be no larger than a half dollar size)
Once piped, set a timer, and let rest for 15 minutes
Bake at 310F for 12-13 minutes.
Almond Paste 8 ounces
Soft Butter 8 ounces
Vanilla Bean 2 Each
Vanilla 2 teaspoon
Granulated Sugar To Garnish
Using a robocoupe, blend together the almond paste and the butter.
Once smooth, add the vanilla, and scraped vanilla bean and blend.
Fill the macarons with a generous dollop of filling and seal.
Once sealed, lightly spray the macaron with water, and dip in sugar so the sugar sticks to the macaron.
Lightly torch the top, and the crème brulee macaron is complete.