Zumbo: Macarons: Adriano Zumbo's fantastical kitchen of other-worldly delights
Join Adriano Zumbo on a whirlwind tour through his whimsical world of sweet treats and meet this year's class of Adriano's famous macaron creations. Learn how to create Adriano's Willy Wonka-style inventions, including: Vegemite, Sticky date, Chocolate marshmallow, Salted milk chocolate caramel, chocolate salt & vinegar, rice pudding, raspberry beetroot, Mandarin & tonka bean, Blackened vanilla bean, Chocolate peanut butter & jelly, Licorice, Kalamata olive, Chocolate H2O, Pandan coconut, Chocozumbo, Chocolate orange, Chocolate banana, Chocolate mayo, Cherry coconut, Caramel au beurre sale, Salt & vinegar, Salted butter popcorn, and Strawberry bubblegum. All titles in this series: Zumbo: Macarons Zumbo: Chocolates Zumbo: Gateaux Zumbo: Pastries Zumbo: Cakes Zumbo: Desserts Adriano Zumbo is no ordinary pâtissier. His playful approach to food, far-ranging imagination and cheeky attitude have made him one of Australia’s best known chefs. On his way to mastering the art of pastry, he has trained and worked in Australia and France with Australian culinary greats such as Neil Perry and international heavyweights Ramon Morató and Pierre Hermé. Sydney discovered his magical macarons, pastries, cakes and chocolates when he opened his first patisserie in Balmain in 2007. His appearances on 'MasterChef Australia' have since won him a national following. He has also starred in his own television series, has three Sydney stores with plans for another interstate, and is a popular presenter at food festivals.
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½ quantity 2¾ oz 3½ oz Allow the ganache almond meal assembled macarons available from selected available from speciality become firm blitz boil Bring to room buttercream cake decorating caster superfine chocolate mixture chopped and softened chopped or buttons cocoa butter cool and become couverture chocolate cream 35 Fill a piping flat side food colouring g 1¾ oz g 2¾ g 3½ g 5½ oz g 9 oz ganache to cool glucose half the macaron heat and bring heatproof bowl inch isomalt kalamata medium heat minutes mixer until smooth pectin Pipe the ganache piping icing pistachios plain nozzle pouring whipping powdered egg white purée Put the assembled Put the chocolate quantity macaron shells refrigerator to set remaining shells right temperature room temperature saucepan over medium sea salt shells see recipe side of half speciality food stores stick mixer Stir temperature to serve tonka bean unsalted butter vanilla bean white couverture chocolate