Strawberry Macaron with strawberry mousseline & rhubarb compote from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William Curley and Suzue Curley
Preheat the oven to 150°C (300°F/Gas 2). Prepare and bake 36 macarons. Spoon the strawberry crème mousseline into a piping (pastry) bag fitted with a 10mm (½ in
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Ingredients
- 1 quantity of Strawberry Macaron
- 1 quantity of Crème Mousseline made with 250 g (9 oz) strawberry purée instead of the milk
- 1 quantity of Fruit Compote made with 200 g (7 oz) chopped rhubarb
- freeze-dried strawberry powder for dusting
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