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Caramel Jasmine Macaron Filling

  • Teatime (Goûter)
  • Desserts
  • Gluten free
0

Let’s celebrate International Tea Day by adding some tea to one of my macaron recipes from Teatime in Paris to make a delicious caramel jasmine macaron filling.

Caramel Jasmine macaron ganache filling


I love adding tea to baking and cooking: it’s my lazy gourmet way to make certain simple recipes sophisticated.  As ever, Paris has been my inspiration, as many fancy pâtisseries and tearooms offer tea-infused pastries for that extra chic Parisian teatime.

Tea-infused French Recipes

Some tea-infused French recipes on le blog have not been confined to teatime. One of my favourite main dishes is this easy yet elegant salmon recipe with a smoked beurre blanc sauce. The classic French beurre blanc sauce is simply infused with Lapsang Souchong teabag!  Try it and you’ll see how it takes a simple salmon or white fish dish to another level.

Cooking with tea recipes

Top: Herb-hugging John Dory with Smoked Tea Beurre Blanc;  Below: Tea-infused chocolate macarons; Green Tea Rice Pudding

I had so much fun remembering these One Night in Paris-Bangkok (Mariages Frères) tea-infused chocolate macarons and partying with a wig. Moving on to more recent comfort food was this rice pudding recipe infused with Theodor’s latest aromatic green tea called Little Bear, with notes of ginger and mandarine. I see the Insolent Parisian has yet another delicious tea-infused vanilla cream recipe.

Tea-infused recipes are also included in my new book, Teatime in Paris, such as these Honey, Rose and Green Tea Madeleines from the first chapter – and ending with the final Tea Party recipes, made to mix-and-match, including this Chocolate-Earl Grey Tart with Cointreau Crumble Puffs.

tea infused recipes in Teatime in Paris

Caramel Macarons Filling Recipe

Exceptionally, thanks to Waverley Books, I can share the recipe for the salted caramel cream filling from the new book, Teatime in Paris!

In the book, it’s a classic salted caramel recipe but here, I infused jasmine tea into the cream and omitted the salt to let the tea shine through to make this Caramel Jasmine Macaron Filling.

caramel and jasmine macarons

Caramel and Jasmine macaron filling – with a cup of Jasmine tea …

I’ll leave you with this Caramel, Walnut and Maple tart, another of the recipes from Teatime in Paris I made this weekend to accompany the macarons (I did say I was looking for excuses to bake!).  Here I also infused Jasmine tea into the cream before pouring into the caramel.

Caramel and jasmine tart with Parisian macarons

I also infused the tea into the melted butter for these almond tuiles, another of the recipes. It’s easy to adapt so many varieties of your best recipes to celebrate your favourite teas. It’s like Paris fashion, playing mix and match!

caramel jasmine macarons with caramel-maple and walnut tart from Teatime in Paris

All that’s missing is a cup of tea and some company. So, what’s your favourite tea and do you bake or cook with it?

Caramel Jasmine Macaron Filling

Caramel Jasmine Macaron Filling

Caramel Jasmine Macaron Filling

Author: Jill Colonna
Prep Time30 mins
Cook Time12 mins
Cooling Time40 mins
Total Time42 mins
Course : teatime
Cuisine : French
Keyword : jasmine tea macaron filling, caramel macaron filling recipe
Servings : 35 macarons (75 shells)
Calories : 50kcal

Description

Recipe adapted from Salted Caramel Macarons in Teatime in Paris by Jill Colonna - the salt has been omitted and the cream is slightly increased to allow for the infusion with the Jasmine tea. First, follow the basic macaron recipe (pages 146-150 in Teatime in Paris - or from Mad About Macarons) and add caramel colouring. The macaron recipe makes 70 shells (35 macarons).

Ingredients

  • 110 g (4oz) cream warmed
  • 12 g (0.5oz) jasmine tea
  • 1 2g sheet gelatine
  • 100 g (3.5oz) sugar
  • 60 g (2.5oz) butter
  • 150 g (5.5oz) mascarpone

Instructions

  • Heat the cream in a small saucepan and add the jasmine tea.  As soon as the cream boils, take off the heat, put a lid on and leave to infuse for 20 minutes. Filter out the tea, pushing as much of the cream out of the tea as possible using a wooden spoon. Set aside.
  • Soak the gelatine in cold water for 10 minutes and reheat the cream.
  • Heat the sugar with a tablespoon of water over medium heat in a small saucepan until a golden, syrupy caramel forms. Stir only when it starts to change colour and watch that it doesn't colour too much (i.e. it can burn quickly - and there's nothing worse than bitter burnt caramel, so keep you're eye on it!). This should take no more than 10 minutes in total. Turn down the heat and add the warmed cream gradually (ensure it’s warm, otherwise you’ll have the boiling caramel spitting at you!)
  • Take off the heat and melt in the butter, stirring the tea-infused caramel with a wooden spoon.
  • Add the gelatine (squeezed of excess water) and stir. Leave to cool on the counter for 15 minutes.
  • Whisk in the mascarpone vigorously (or use an electric whisk) until you have a smooth texture.
  • Chill in the fridge for at least 30 minutes.
  • Transfer the caramel cream to a piping bag, pipe on the filling to each macaron couple, topping off with the other macaron shell to assemble.

Notes

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Reviews (11)

That caramel filling alone is enough to get me to make a batch of macarons! YUM! I sip on tea all day long, but I think I need to start incorporating it into my cooking! xo

Thanks Liz. I’m thinking of adding it to more dishes too – especially sauces.

5 stars
Hmmm…looks like some people are missing the point here! Your tea-infused macaron filling and macarons look absolutely PERFECT and I’m sure they taste even better, NO MATTER WHAT DAY OF THE YEAR IT IS! You never cease to amaze me with your gorgeous creations and your macarons are truly a work of art. That caramel tart has me yearning for it since I first saw it, too! Lovely work, Jill! You are such a talented cook, I just hope you realize it yourself. xx

Thank you Christina x

5 stars
That does it. You had me at the caramel even on its own. I may be French but I need your new book since loved Mad About Macarons before it.

Thank you so much Jean-Pierre. If you love caramel there’s also a caramel Religieuse recipe in the last chapter x


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