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Hello. Hi. Today we're in CND Soho because we have made some macarons. They're in store. This is the first time ever. Yeah. Which is quite exciting and I think they look dead cute in the counter. So cute. I love them. We made four flavors. It was quite a long day yesterday. Uh you'll see a bit of that footage a bit later in this video. It was really fun, but it was uh a lot a long time. Lots of trays, lots of piping. We're really proud of these. And um yeah. What are they then? Well, they are okay. The flavors. They've got milk chocolate and passion fruit, which there is a video for.
There is a video for personal favorite. We've got cherry, tonka, and vanilla. Neapolitan, and a butter caramel one. Popcorn. What the he wasn't even making them. Where were you? Wow. Some kids say that horse was there. No, I was. Nikki has in store now. And um you can come and get them. Well, no, because people will be watching this after come and get them. Sorry if you came today then. Thanks. Thanks a lot. But yeah, I hope you enjoy watching a bit of behind the scenes footage of us in our madness.
Yes. Yesterday. It's a bit like Boff. Three, two, one. Oh. In the middle is a popcorn caramel which we made by like infusing the cream with loads of popcorn and corn and salt. And then we got like a malty sweet corny salty ganache around the outside. That's really good. M I don't know what's going on here, but I think he likes it. Tonka really does come through. Yes. The white chocolate ganache. And then there's also an amarina cherry compot in the middle. Really, really good. And I think they work really well cuz I didn't even really know what tonka was. And it like when we smelt it, when we opened the tin, smelt like a cherry bake. Well, I just thought it was going to be perfect with the cherry.
Yeah. Super kind of almondy. It's delicious. Yes. Yum. Today, Sally and I are making about 400 macarons. That's right. 400 macarons are going to go in the shop. She took that. And um yeah, we're just making the cells right now. Got some Italian meringue whipping. The sugar syrup is ready to go for the next one. Sally's weighing everything out. We've got a production line going. Yeah. Amazing. I've just put an oven thermometer in the oven because you never know. Oh, I thought you were going to do them again. The first They look okay.
This is the almond and icing sugar paste. It's got egg whites. You all know if you've watched the macaron videos many times, this process will not be unfamiliar to you. Sally has gone to find some coloring. Um because this one is going to be for the cherry and tonka vanilla. I thought that was quite cherry-ish. May cherries. Oh, we did. What color did we use? I don't know if you guys know, but we were on the bake off. And I'm only mixing the color into a little bit on the side because it's quite a lot of mixture to mix all this color into. My arms can't take it. I did arms at the gym yesterday, guys. It's just too much.
Okay, this is the most important part of making macarons. You don't want to over mix it. You don't want to underm mix it. And the way to know it's ready is if it kind of flows off of the spatula like this. I mean, you just have to wait. Watch those kind of ribbons fall into the hole of the mixture. And if it's not quite completely fallen in like this, it's ready because then you're handling it, putting it in a piping bag, piping it out, then it's going to get overmixed a little bit more. So, this is perfect. You are the popcorn macaron. I am the popcorn macaron. I didn't. You said you're the wrong Well, or some kings don't. You know, some kings have off days.
Yeah. Now, it's finally time to pipe some of the macarons out. So, we've got the batter in these little nozzles here. And I think it's a cm or like 1.1 cm. It's quite small, but we want them to be kind of small cuz they're going to spread anyway. We're going to go upside down and we're going to just squeeze. And we're going to go one, two, three, and then whip. Bit like tablecloth, but not a tablecloth. You're skilled. We just need to leave these to get a skin on them. So, basically, like if we touched it now, it would be really sticky and tacky. And we need to wait until it's got like a dry
skin on the top. So, we're just going to leave them in the coolest parts of the kitchen. The kitchen's very hot today. There's lots of people. There's lots of cakes. We leave them there. Um, I'm just finishing coloring one half of the milk chocolate passion fruit shells. Um, I've used a mixture of egg yellow, Egyptian orange, primrose, and tangerine. Just a little bit of tangerine. I know it's quite a lot. And I am doing the other half, the purple side, because passion fruits are purple, right, and yellow. I don't even know.
Purple. Yeah. The shell is like really deep purple, almost brownie purple. And then the inside is well if you get a nice fleshed one then it's like orangey yellow. Sometimes they can be a bit green with the seeds. So look at the drawer. This is TV gold, isn't it? Seven. We've only got one more to do. We've just got the chocolate shells to go. Do have a bleeer burger arriving shortly. Praise be. Uh a little fuel. Okay, that is the last one piped. They're going to bake and then we need to fill them all.
Oh, sorry. I'm literally in the background detail. Okay, interview me. What are you doing right now? What is that? Uh, this is cocoa butter that we are painting into our shells. Why? Well, good question. Because we're going to put like a really wet filling in the middle of the ganache. We don't want that to like soak into the shell and make the macaron really mushy. Um, so we're just putting a little bit of cocoa butter on that's going to go nice and hard and it's gonna like seal it. Of the four flavors, what are you most looking forward to trying?
Most looking forward to trying the popcorn one because I love popcorn. You are a popcorn girl. Flipping love popcorn. I love salty, sweet, malty, corny. Presently surprised by tonka though. Who would have thought it? I know. Can you describe what it smells like to people that haven't smelled it? So the tonka I thought was going to be vanilla. I thought it would be just a slightly different type of vanilla flavor, but it smells when you open it, it smells like a cherry bakewell, which is kind of mad. Like it's got that kind of franzy pan almondy masy panny kind of.
It is very masy. It is, isn't it? Which actually I feel is going to work so well with the cherry filling like an actual cherry bake. Well, Hey, hey, hey. These macarons are going to go in the fridge overnight and tomorrow morning we'll see you at the shop. How exciting. Yeah.
Heat.
