Gâteau de Crêpes

This incredible cake was a truly a Father’s Day tribute. I made it for my husband to celebrate what an amazing dad he is to our kids. ❤ We enjoyed it after spending the day at a gorgeous New York State Park, Planting Fields Arboretum.

Making a crêpe cake was also a memorial to my dad. When I was growing up, my dad made crêpes on Sundays for breakfast and he taught me how to make them. When my family brought me to college in Boston, we went downtown to a beautiful Williams-Sonoma and my dad selected crêpe pans to give me as a “going away to school gift.” I treasure them.

I also built the cake on a special cake plate that once belonged to my French grandparents. ❤

I’ve wanted to make a crêpe cake for quite some time. My food-blog friends Suzanne and Mimi inspired me to finally make this fabulous dessert. Thanks, ladies! 🙂 This recipe is from the New York Times, via Smitten Kitchen.com. The original recipe adapted the batter from ”Joy of Cooking” and the pastry cream from ”Desserts,” by Pierre Herme and Dorie Greenspan. I omitted the Kirsch, made the crepes in advance, and increased the sugar in the filling.

I’m sharing this special dessert at Angie’s Fiesta Friday #178. Enjoy!

Yield: Serves 12

For the Crêpe Batter:

  • 6 tablespoons butter
  • 3 cups milk
  • 6 eggs
  • 1 1/2 cups flour
  • 7 tablespoons sugar
  • pinch salt

For the Vanilla Pastry Cream:

  • 2 cups whole milk
  • 1 vanilla bean, halved and scraped
  • 6 egg yolks
  • 1/2 cup sugar
  • 1/3 cup cornstarch, sifted
  • 3 1/2 tablespoons butter

For Assembly:

  • vegetable oil, such as canola or corn
  • 2 cups heavy cream
  • 1 tablespoon sugar or more ( I used 4 T in the cream plus 2 T for brûlée)
  • 3 tablespoons Kirsch, optional
  • Confectioners’ sugar, for dusting, optional (if not doing brûlée)

The day before serving, make the crêpe batter and the pastry cream.

To Make the Batter:

  1. In a small pan, cook the butter until brown like hazelnuts. Set aside.
  2. In another small pan, heat the milk until steaming; allow to cool for 10 minutes.
  3. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter.
  4. Pour into a container with a spout, cover and refrigerate overnight.

To Make the Pastry Cream:

  1. Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean.
  2. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
  3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch.
  4. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes.
  5. Press the pastry cream through a fine-meshed sieve into the small bowl.
  6. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer.
  7. Stir in the butter. When completely cool, cover and refrigerate.

To Make the Crêpes & Assemble the Cake (the next day):

  1. Bring the batter to room temperature.
  2. Place a nonstick or seasoned 9-inch crêpe pan over medium heat. Swab the surface with the oil (I used a brush), then add about 3 tablespoons batter and swirl to cover the surface.
  3. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crêpe with your fingers or a thin metal spatula. Cook on the other side for no longer than 5 seconds.
  4. Flip the crêpe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crêpes. (I made 22 crêpes.) Note: I tightly wrapped the crêpes in plastic wrap and refrigerated them for several hours before assembling the cake.
  5. Pass the pastry cream through a sieve once more.
  6. Whip the heavy cream with the 1-4 T sugar and the Kirsch, if using. It won’t hold peaks.
  7. Fold it into the pastry cream.
  8. Lay 1 crêpe on a cake plate.
  9. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup).
  10. Cover with a crêpe and repeat to make a stack of 20 (or 22!), with the best-looking crêpe on top.
  11. Chill for at least 2 hours. Set out for 30 minutes before serving.
  12. If you have a blowtorch for creme brulee, sprinkle the top crêpe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.

One Year Ago:

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Four Years Ago:

Damson Plum & Cream Tart

This is the second dessert I was able to make with the bounty of Damson plums I received in my CSA share. The plum compote was a great way to preserve the plums for a later use; it keeps for up to two weeks in the refrigerator.

The sweet compote paired very nicely with the lightly sweetened cream filling and crust. The quantity of compote used to garnish the top of the tart can be adjusted to affect the overall sweetness of the finished tart.

This recipe was adapted from Gourmet, via Epicurious.com. The pastry recipe is from Martha Stewart. Store-bought pie crust could easily be substituted. I have been eating the leftover compote drizzled over vanilla ice cream!

Yield: One 10-inch tart, Serves 6 to 8

For the Pastry:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tsp coarse salt
  • 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

For the Compote:

  • 1 pound Damson plums or prune plums
  • 1 3/4 cups sugar
  • pinch of coarse salt
  • 2 tablespoons white wine or citrus juice
  • 1 Turkish or 1/2 California bay leaf

For the Cream Filling:

  • 1 cup heavy cream
  • 1/2 vanilla bean, split lengthwise
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon grated lemon zest

  1. Make pastry dough: Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined.
  2. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds.
  3. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
  4. Shape dough into 1 large disk, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. (Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand for 10 minutes and frozen dough thaw before using.)
  5. Make the compote while pastry chills: Bring whole plums, sugar, salt, wine/citrus juice, and bay leaf to a simmer in a heavy medium saucepan over medium-low heat, covered, stirring occasionally until sugar has dissolved (be careful juices don’t boil over). (I used an enameled cast iron saucepan.)
  6. Reduce heat to low and simmer, covered, stirring occasionally, until plums fall apart, about 30 minutes.
  7. Transfer to a bowl and chill, uncovered, until cold, then cover.
  8. Discard pits and bay leaf, then add a little confectioners sugar to taste if desired.
  9. Prepare the pastry: Between layers of plastic wrap, roll dough into an approximately 12-inch round, enough to cover a 10-inch tart pan bottom and sides.
  10. Prick bottoms all over with a fork, then freeze tart pan on a cookie sheet until firm, at least 1 hour.
  11. Preheat oven to 425°F with rack in middle, preferably on convection.
  12. Place chilled tart crust in oven. Turn oven temperature down to 400°F and bake until golden all over, 11 to 13 minutes.
  13. Transfer tart pan to a rack to cool completely, then remove shell from pan.
  14. Make the cream filling: Put cream in a large bowl, then scrape seeds from vanilla bean into cream.
  15. Beat in sugar and zest with an electric mixer until cream just holds stiff peaks.
  16. Fold in about 2 tablespoons plum compote, then spread cream in the prepared tart shell.
  17. Serve topped with some of remaining compote (you will have a lot left over).

Note: Compote keeps, covered and chilled, 2 weeks.

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Three Years Ago:

Chocolate-Avocado Pudding

This pudding gets its creaminess from avocados- and you would never know. It’s also made in minutes using a blender- fabulous! I love that it incorporated a vanilla bean and freshly squeezed orange juice too.

This recipe is from Gjusta in Venice, California, via Bon Appetit. Fresh and great.

Yield: Serves 8

  • 2 large avocados, pits removed
  • 1 vanilla bean, split lengthwise
  • ¾ cup unsweetened cocoa powder
  • ½ cup pure maple syrup
  • ¼ cup agave nectar
  • ¼ cup (or more) fresh orange juice
  • ½ teaspoon kosher salt
  • 1½ cups heavy cream, optional
  • ¼ cup cocoa nibs and/or chopped hazelnuts, optional
  1. Scoop avocado flesh into a blender. (I used a Vitamix.)
  2. Scrape in vanilla bean seeds; reserve pod for another use.
  3. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée.
  4. With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.
  5. Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.
  6. Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.

Note: Pudding can be made 3 days ahead. Cover and chill.

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Three Years Ago:

Black Hole Birthday Cake

I am terrified by the concept of a black hole. Massive collapsing stars with such a strong gravitational pull they are swallowing up surrounding stars out there in the galaxy. It makes me feel like such a little helpless speck on this Earth…. On the other hand, my now 10-year-old son loves thinking about the concept of a black hole- completely fascinating (but still scary!) for him. 🙂 He has such an interest in astronomy and things greater than we are here on our little planet.

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I am also frightened to have four 9-year-old boys sleepover at my house! Well, I recently had to conquer these fears in order to celebrate my son’s birthday. All he wished for was a black hole birthday cake and a sleepover party. We all survived! (The cake was tasty- not scary- and we had fun!) 🙂

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This vanilla bean bundt cake recipe was adapted from Bon Appetit, via Sweetapolita. The original recipe calls for lemon extract in the cake batter as well as a vanilla bean glaze over the top of the cake. I omitted the lemon extract because of my son’s preference for a pure vanilla cake. (Personally, I think it would have been tastier to include it!) After a bit of a struggle about how to create a black hole out of a vanilla cake, I replaced the vanilla glaze with a dark chocolate ganache in order to make the black hole “black“! The ganache was delicious, but I included the recipe for the vanilla bean glaze below because it sounds like a lovely alternative. The dark chocolate ganache recipe was adapted from Food and Wine. I melted the chocolate over a double boiler until it was completely smooth before drizzling. OR…Forget the glazes- this cake would be just as delicious simply dusted with confectioners’ sugar. I love how a simple dusting lets the beautiful shape of the cake steal the show.

I can’t believe my son is TEN!!! 😦 (For the second year in a row, he requested that his Birthday “Number Cookies” be Roman Numerals!)

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For the Vanilla Bean Bundt Cake:

  • 3 cups (375 g) all-purpose flour, sifted
  • 1 teaspoon (4 g) baking powder
  • 1/2 teaspoon (2 g) baking soda
  • 1/2 teaspoon (4 g) salt
  • 1 cup + 2 tablespoons (2-1/4 sticks)(255 g) unsalted butter, softened
  • 1-3/4 cups (350 g) granulated sugar
  • 2 vanilla beans, halved lengthwise or 2 tablespoons (30 ml) vanilla bean paste
  • 4 large eggs, at room temperature
  • 1/4 teaspoon (1.25 ml) pure lemon extract, optional but recommended
  • 1 cup (240 ml) buttermilk, at room temperature

For the Vanilla Bean Glaze:

  • 1 vanilla bean, split and scraped or 1 tablespoon 915 ml) vanilla bean paste
  • 2-3 tablespoons (30-45 ml) whole milk
  • about 1 cup confectioners’ sugar

For the Dark Chocolate Ganache Glaze:

  • 3 oz dark bittersweet chocolate,  finely chopped/shaved  (I used 72% cacao dark chocolate)
  • 1/2 T corn syrup
  • 1/2 T unsalted butter
  • pinch of coarse salt
  • 5 T heavy cream

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For the Cake:

  1. Preheat oven to 350°F (convection) with rack in middle. Generously butter pan and dust with flour, knocking out excess.
  2. Weigh and then whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
  3. Beat together butter and sugar in an electric mixer at medium speed until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife and add into butter mixture, reserving pods for another use, and beat until well combined, about 1 minute.
  4. Add eggs one at a time, beating well after each addition. Beat in lemon extract (if using) until well combined. At low-speed add flour mixture and buttermilk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
  5. Pour batter into pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles.
  6. Bake until the tip of a knife or skewer inserted into center of cake comes out clean, about 40 to 45 minutes on convection, or up to one hour in a standard oven. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
  7. Once the cake has cooled, drizzle glaze (vanilla bean glaze OR chocolate ganache glaze OR confectioners’ sugar) over top.

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For the Vanilla Bean Glaze:

  1. Split vanilla bean and scrape seeds into whole milk. Let sit in a spouted container, such as a large pyrex measuring cup, for about an hour.
  2. Add confectioners’ sugar gradually, whisking, until you get desired consistency–about 1 cup.
    You want to make sure that it’s not too runny, or it won’t dry white on the cake, and will run off too quickly. It should take a few seconds to whisk it, and it will feel too thick at first–keep whisking until you get desired thickness. If too thick, add a teaspoon or so of the vanilla milk.

For the Ganache Glaze:

  1. In a small saucepan, bring the cream to a boil.
  2. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the salt, corn syrup, and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. (At this point, I had to gently continue heating the mixture over a double boiler while constantly mixing until smooth.)
  3. Briefly let the ganache glaze cool until thick but still pourable.
  4. Drizzle the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.

One Year Ago:

Two Years Ago:

Vanilla Bean Milk Tart with Brown Sugar Crust

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The cover of the Martha Stewart Living Thanksgiving issue displays an assortment of pies. I decided I needed to make a pie before Thanksgiving- because I am not planning to make six different types on Thanksgiving and I don’t want to limit myself!! My husband and daughter selected the same pie to try first… milk pie.

This pie is really a tart. The crust is cookie-like and delicious. The filling is reminiscent of rice pudding, in a vanilla bean, custardy sort of way. Delicious!! This recipe was adapted from Martha Stewart Living.

For the Crust:

  • 2 tablespoons packed dark-brown sugar
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon coarse salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 large egg yolk, lightly beaten
  • 2 tablespoons ice water

For the Filling:

  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 vanilla bean, split and seeds scraped
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon coarse salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • Ground cinnamon, for sprinkling

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  1. Make the Crust: In a food processor, pulse brown sugar and 1/4 cup flour to combine. Add salt and remaining 1 cup flour; pulse to combine. Add butter and pulse just until mixture forms pea-size clumps. Add egg yolk and ice water and pulse just until mixture starts to come together. Turn out dough onto a piece of plastic wrap and bring together in plastic to form a disk. Wrap and refrigerate until firm but still pliable, about 30 minutes.
  2. On a lightly floured surface, roll out dough to a 13-inch round. Press into bottom and up sides of a 9- or 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate until firm, about 45 minutes. (I put it in the freezer for 30 minutes.)
  3. Preheat oven to 375 degrees. Place tart pan on a parchment-lined cookie sheet. Line dough with double parchment; fill with dried beans or pie weights. Bake 25 minutes, then remove parchment and beans. Bake until crust is golden and set throughout, about 10 minutes more. Let cool completely on a wire rack.
  4. Make the Filling: In a medium saucepan, heat milk and cream with vanilla pod and seeds until almost boiling.
  5. Meanwhile, in a bowl, whisk together egg and granulated sugar until combined and thick, about 4-5 minutes, then whisk in flour, cornstarch, and salt.
  6. Reduce heat of the milk and cream to medium, then slowly whisk egg mixture into cream mixture. Continue whisking until bubbles appear in center of pan, about 3 minutes.
  7. Remove from heat and stir in butter until melted. Pass through a fine sieve into a bowl; discard solids. Pour filling into cooled crust. Sprinkle with cinnamon and refrigerate at least 3 hours and up to overnight. Cut into wedges to serve.

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One Year Ago:

Two Years Ago:

Raspberry Custard Tart

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I chose to make this lovely tart with my precious hand-picked raspberry harvest. The filling was warm, silky, and tasty – the crust crisp and lemony. I did have difficulty with the caramel sauce; it didn’t include any cream and only had minimal butter to keep it from firming up when cool. After adding cream, the sauce was more successful. Honestly, this simple tart would be perfect even without the sauce! This recipe was adapted from Food and Wine, contributed by Nancy Silverton, the pastry chef of La Brea Bakery and Campanile in Los Angeles.

For the Caramel Sauce:

  • 1/2 pint fresh raspberries
  • 1 cup sugar
  • 1/4 cup water
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon salt
  • 1/4 cup heavy cream

For the Pastry:

  • 1 1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter
  • 2 tablespoons heavy cream
  • 1 large egg yolk
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest

For the Filling:

  • 1 pint raspberries, plus more for serving
  • 1 1/2 cups heavy cream
  • 4 large egg yolks
  • 1/4 cup sugar
  • 1 vanilla bean, split and scraped
  1. Prepare the sauce: Puree the raspberries in a food processor or blender. Strain the puree through a fine sieve set over a medium bowl and discard the solids. In a small heavy saucepan, bring the sugar and water to a boil. Cook over moderately high heat, without stirring, until a medium-amber caramel forms, about 6 minutes. Reduce the heat to low and carefully stir in the raspberry puree until smooth. Stir in the butter and cream, then remove from the heat and stir in the salt. Let the raspberry sauce cool completely.
  2. Make the Crust: In a food processor, pulse the flour with the sugar and salt. Cut the butter into 8 pieces and add to the flour; pulse until the mixture resembles coarse meal. In a small bowl, whisk the cream with the egg yolk, lemon juice and zest. Add to the flour mixture and process just until large clumps of dough form. Pat the dough into a disk, wrap in plastic and chill until firm, about 30 minutes.
  3. On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 9- or 10-inch fluted tart pan with a removable bottom. Freeze 15 minutes, or until firm.
  4. Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 20 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack.
  5. Make the Custard Filling: Arrange the raspberries in concentric circles over the bottom of the tart shell. In a small bowl, whisk the cream with the egg yolks, sugar and scraped vanilla seeds. Pour the custard into the tart shell. Bake in the middle of the oven for 40 to 55 minutes, or until the custard is set. Let the tart cool on a wire rack for at least 30 minutes. Serve with fresh raspberries and the raspberry-caramel sauce, if desired.

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One Year Ago:

Vanilla Bean Macarons

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I planned to make French macarons for Easter after seeing the March cover of Martha Stewart Living; it was covered in beautiful multi-pastel-colored macarons. So springy and festive- and delicious!! After really reading all of the recipes, and the recipes all over the internet, I decided to make vanilla bean macarons. They don’t have the pretty pastel spring colors, but they had the most appealing flavor to me. 🙂 Don’t worry, I plan to make a bunny cake too!

I was a little intimidated to take on the task of making macarons. I chose the recipe from Bouchon Bakery by Thomas Keller and Sebastien Rouxel because their recipes are so precise- all the guesswork is removed. I closely followed the recipe (it’s only very slightly adapted)… they said it made 14 macarons… it made 14 macarons! Foolproof and fabulous. According to the book, macarons are their biggest seller. They are 2 1/4- inches in diameter; next time I would make them more petite, but I didn’t want to mess with perfection! Great!!

Notes:

  • Macarons (like any meringue) are best made on a dry day. The outside shell is crisp and fragile, the inside chewy.
  • For optimal results, weigh the ingredients.
  • Equipment needed: candy thermometer, a pastry bag with a 1/2-inch plain tip, & a pastry bag with a 3/8-inch plain tip. (I only have fluted 1/2-inch pastry tips… so my macarons have a little ripple on the surface! I also used a 1/4-inch plain tip for the filling… it was okay.)
  • It is optimal to make them in a convection oven, on the middle rack, and left undisturbed during cooking. (Baking in a standard oven is possible, but may affect the texture.)
  • Their flavor develops as they stand. This recipe recommends wrapping them in plastic wrap and freezing for 24 hours (or up to 2 weeks); transferred to the refrigerator for 3 hours or so, then returned to room temperature before eating.

Yield: 14 2 1/4-inch macarons

For the Macarons:

  • 212 grams almond meal/flour (I used Trader Joe’s)
  • 212 grams powdered sugar
  • 82 grams egg whites
  • 90 grams egg whites (about 5 large eggs in total)
  • 1 vanilla bean, split lengthwise
  • 236 grams granulated sugar, plus a pinch for the egg whites
  • 158 grams (2/3 cup) water
  • 250 grams Vanilla Bean French Buttercream (recipe follows)
  1. Make a template for the macarons: Lay a sheet of parchment paper on the work surface with a long side closest to you. Trace 4 evenly spaced 2 1/4-inch circles alone the top long edge, leaving a 1 inch of space around them. (A compass could be used; I used a biscuit cutter and a fine-tip sharpie.) Trace 3 circles below them, spacing them between the first circles. Continue with another row of 4, followed by another row of 3. Turn the parchment paper over and lay it on a sheet pan. Lift up the corner of the parchment and spray the underside with nonstick spray to keep it from blowing up while the cookies are baking. Repeat for the second sheet pan.
  2. Preheat the oven to 350 degrees (convection) or 400 degrees (standard).
  3. Place the almond meal in a food processor and pulse to grind it as fine as possible, about 1 minute.
  4. Sift the almond flour and powdered sugar into a large bowl and whisk together.
  5. Mound the almond-flour mixture, then make a 4-inch well in the center, leaving a layer of flour at the bottom. Pour in the 82 grams egg whites and combine with a spatula.
  6. Scrape the seeds from the vanilla bean and add them to the mixture, stirring until evenly distributed. Set aside.
  7. Place the remaining 90 grams of egg whites in the bowl of a stand mixer fitted with the whisk attachment.
  8. Combine the 236 grams granulated sugar and the water in a small saucepan and heat over medium-high heat until the syrup reaches 203 degrees F (110 degrees C). (It will continue to cook.)
  9. While the syrup continues to cook, add the pinch of sugar to the egg whites, turn the mixer to  medium speed, and whip to soft peaks. If the whites reach soft peaks before the syrup reaches 248 degrees F (120 degrees C), reduce the speed to the lowest setting, just to keep them moving.
  10. When the syrup reaches 248 degrees F (120 degrees C), remove the pan from the heat.
  11. Turn the mixture to medium-low speed, and slowly add the syrup, pouring it between the side of the bowl and the whisk; the meringue will deflate.
  12. Increase the speed to  medium and whip for 5 minutes, or until the whites hold stiff, glossy peaks. Although the bowl will still be warm to the touch, the meringue should have cooled; if not, continue to whip until it is cool.
  13. Fold one-third of the meringue into the almond mixture, then continue adding the whites a little at a time (you may not use them all) until when you fold a portion of the batter over on itself, the “ribbon” slowly moves. The mixture shouldn’t be so stiff that it holds its shape without moving at all, but it shouldn’t be so loose that it dissolves into itself and does not maintain the ribbon; it is better for the mixture to be slightly stiff than too loose. (The consistency is VERY important!!)
  14. Transfer the mixture to the pastry bag with the 1/2-inch tip.
  15. Hold the bag upright 1/2 inch above the center of one of the traced circles and pipe out enough of the mixture to fill in the circle. Lift away the pastry bag and fill the remaining circles on the the first pan.
  16. Lift up the sheet pan and tap the bottom of the pan to spread the batter evenly and smooth any peaks left by the pastry bag. (I tapped it on the counter.)
  17. If using a convection oven, bake for 8 to 10 minutes, until the tops are shiny and crisp. If using a standard oven, place the sheet pan in the oven, immediately lower the oven temperature to 325 degrees F, and bake for 9 to 12 minutes, until the tops are shiny and crisp.
  18. Set the pan on a cooling rack and cool completely. If using a standard oven, preheat it to 350 degrees again.
  19. Pipe the remaining meringue mixture into the circles on the second sheet pan and bake as directed above. Let cool completely.

For the Vanilla Bean French Buttercream Filling:

  • 38 grams granulated sugar
  • 38 grams granulated sugar (76 grams divided in half!)
  • 63 grams egg yolks (from about 4 large eggs)
  • 75 grams whole milk
  • 250 grams (8.8 oz) unsalted butter, cut into 1/2-inch pieces, at room temperature
  • 1/2 vanilla bean, split lengthwise
  1. Whisk 38 grams sugar and the yolks together in a medium bowl, set aside.
  2. Combine the milk and the remaining 38 grams in a medium saucepan, set over medium heat, and stir to dissolve the sugar.
  3. When the milk is at just below a simmer, remove the pan from the heat and, whisking constantly, pour it into the egg mixture.
  4. Return the mixture to the pan and place over medium heat.
  5. Whisking constantly, bring to a gentle simmer and simmer for 1 minute, lowering the heat if necessary to prevent the mixture from curdling; it should be very thick.
  6. Strain the mixture through a fine-mesh strainer into the bowl of a stand mixer. Fit the mixer with the whisk attachment, turn the mixer to medium, and whisk for about 8 minutes, until the mixture is completely cool.
  7. Add the butter, a few pieces at a time, to the egg yolk mixture. If at any point the mixture looks broken, increase the speed to re-emulsify it, then reduce the speed and continue adding the butter.
  8. Check the consistency: if the buttercream is too loose to hold its shape, it should be refrigerated for a few hours to harden, then beaten again to return it to the proper consistency.
  9. Scrape the seeds from the vanilla bean, add them to the buttercream, and mix on low for about 30 seconds to distribute the seeds evenly.
  10. The buttercream can be stored in a covered container in the refrigerator for up to 5 days or frozen for up to 1 month; defrost in the refrigerator overnight before using. Thirty minutes before using, place it in the bowl of a mixer fitted with the paddle attachment and allow it to soften. Then mix on low speed to return the buttercream to the proper consistency for piping of spreading.

To Fill the Cookies:

  1. Transfer 250 grams of the buttercream (you will have leftovers… yum!) to the pastry bag with the 3/8-inch tip. (I used a 1/4-inch tip.)
  2. Turn half of the macarons over. Starting at the center, pipe 15 grams (1 T) (eyeball it!) of the buttercream in a spiral pattern on one upside-down macaron, not quite reaching the edges. Top with a second macaron and press gently to spread the buttercream to the edges.
  3. Repeat with the remaining macarons and filling.
  4. Wrap individually in a few layers of plastic wrap and freeze for at least 24 hours or up to 2 weeks. Before serving, defrost in the refrigerator for 3 hours, then bring to room temperature. Alternatively, they can be stored in a covered container in the refrigerator for up to 2 days.

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