I did macaron and didn't want to waste the egg yolk. I adjusted it to the passion fruit macarons according to the recipe of the French cream. Very delicious ~ record ~ this recipe can be clipped 16 macarons. The square of the red chu studio used for the macaron shell TPT 180 grams.
The butter is softened at room temperature, and the gelatin is soaked in ice water.
Put all the recipes except French butter in the small milk pan, stir while stirring and heat to the pot and start to take a small bubble (about 80 degrees) and put it off in the refrigerator.
Mix the passion fruit and the sugar in the passion fruit jelly material, and put it into the soft gelatin. Heat it in a small pot and heat it to about 40 degrees. The gelatin can be melted. Pour into the flower bag and put it in the freezer of the refrigerator to cool down quickly until the gelatin is solidified (so squeeze a little)
Beat the softened butter to whitish (about 3 minutes) in the summer if it is easy to get rid of ice water. Add the cooled egg yolk mixture four times in four times, and stir evenly after each addition.
Add the stirred butter cream to the flower bag with the round flower mouth. If the summer is too hot, the cream is very soft. You can find it in the refrigerator for a few minutes and then squeeze it a little harder.
Squeeze a circle on a macaron, with a blank in the middle to fill the passion fruit jelly. It is better to freeze the molding.
Who am I, where am I, why do I write so detailed, I am doing macarons, and there is still no need to squeeze the stuffing.