Pastreez®
The “Most Authentic Macarons in the US”
-Le Cordon Bleu, Paris
Pastreez believes handmade products make a huge difference in quality and authenticity. Every single macaron is handcrafted in their kitchen in Phelan, California. They do not even have freezers as macarons are best fresh! To take your taste to the next level, Pastreez makes sure to bake and ship your macarons fresh. They’re so confident, that they guarantee their treats to arrive fresh to you. Pastreez is dedicated to helping everyone to taste their authentic macarons.
French Chefs
Pastreez was founded by Yami & Anthony, French chefs and master macaron makers. When they landed in Los Angeles with two suitcases in 2017, they had the dream to build an online macaron bakery. Years later, Pastreez is known to make the “most authentic macarons in the US,” according to Le Cordon Bleu Paris!
When they struggled to have their first baby at the age of 42, they found A Greater Hope Adoption Center (AGH). Yami & Anthony fell in love with their commitment to connect families through adoption. They partner with AGH on their local mission to find a loving family for children. Pastreez also provides macarons to the adoption center for family meetings & workshops. The macarons help families and kids to connect in a challenging situation.
Their mission is to bring a taste of Paris to your door. Pastreez aspires to develop a full panel of authentic French pastries, and ship it to you, wherever you are in the United States. Most people struggle to find real macarons in the US and at Pastreez, their French chefs handcraft macarons daily and ship it fresh to you!
Plus from November 17th-24th, 2024, take 15% OFF the entire Pastreez shop! Indulge in the highest-quality macarons for the holidays, and use coupon code WWC on the Pastreez website at checkout.
Connect with Pastreez®
Pastreez® & Their Reviews
Pastreez is extremely proud to receive such amazing reviews across their collection:
-KE
Verified Buyer
“I ordered a gift box for my daughter’s 18th birthday. They arrived in time, packaged very well in a beautiful box and she loved the variety.”
-MM
Verified Buyer
“I was hesitant to purchase macaroons through the mail but the reviews were good so I decided to try them for my daughter’s bridal shower. They did not disappoint! They were so fresh and so delicious. Many of our guests commented on how good they were. I highly recommend these!”
-KR
Verified Buyer
“The macarons arrived perfect and in advance of the party. The colors were beautiful and looked so nice on 3 tier pink dessert stand! The macarons were gone quickly from the dessert table and everyone said they were delicious! My only regret is not ordering more for the party! Will def order again for another party in the future!”
-EK
Verified Buyer
WWC & Pastreez®
WWC is thrilled to report we have collaborated with Pastreez for an “Infinite Chocolate Macaron” recipe! Pastreez has used the highest-quality couverture from Cluizel chocolate as well as Vanilla & Fusion Cocoa Butter from Prova Gourmet. Pastreez has put together a custom chocolate macaron recipe for all to view, which we have included below for you to try and make at home! Continue below to view the Infinite Chocolate Macaron Recipe, and you will also come to discover the image Gallery which includes pictures of the entire recipe process.
Equipment
- 1 Oven
- PRV Silicone Mats
- 2 Bowls
- 1 Stand Mixer (with whipping tool)
- 1 Hand spatula
- 1 Spatula
- 1 pan
- 1 Kitchen transparent film
- 1 Sifter
Ingredients
Ingredients from WWC
- Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (4oz)
- Cluizel Mangaro Madagascar 50% Milk Couverture Chocolate Mini Grammes®
- Cluizel Kayambe Noir 72% Dark Couverture Chocolate Mini Grammes®
- Cluizel Kayambe Ivoire 36% White Couverture Chocolate Mini Grammes®
- Prova Gourmet Fusion Rum Flavored Cocoa Butter
Other for shells
- 300 g Almond flour
- 300 g Powdered sugar
- 110 g Eggs white
Other for sirop and meringue
- 200 g Sugar
- 80 g Water
- 110 g Eggs white
Ganache White Chocolate
- Cluizel Kayambe Ivoire 36% White Couverture Chocolate Mini Grammes®
- 140 g Warm Wipping cream
- 100 g Cold whipping cream
- Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (4oz)
Ganache Milk Chocolate
- Cluizel Kayambe Lait 45% Milk Couverture Chocolate Mini Grammes®
- 150 g Warm whipping cream
- 100 g Cold whipping cream
Instructions
Macaron shells
- Prepare Italian meringue: Water + Sugar in a pan. Boil it up to 114°C.
- Place first set of egg white in mixer bowl. Get it ready to mix.
- Place second set of egg white in another bowl.
- Add powdered sugar through sifter into this bowl, to avoid lumps
- Add almond flour through sifter (same reason)
- Cut Prova vanilla beans in its center. Use small spatula to retrieve vanilla beans.
- Pour vanilla beans into bowl
- Start stand mixer maximum speed
- Italian meringue: Add pieces of Prova vanilla to add taste
- Italian meringue: Retrieve the pan and pour into mixing bowl
- Keep mixing for few minutes at maximum speed. You should start seeing a thick cloud-likemeringue
- Stop the mixer, and do this test: Flip upside down the bowl. If the batter does not fall, you’re good to go.
- Pour meringue into the second bowl (the one with egg white, almond flour & powdered sugar).
- Start stand mixer at maximum speed for few minutes
- Prep your macaron piping bag: Cut at 2 inches, wrap top of piping bag on a container
- Pour batter into piping bag
- Pipe your batter on the silicone mat. The proper and best way to pipe macarons, top handpresses, bottom hand guides. If less batter in the piping bag, bottom hand can press since thereisn’t much batter left.
- Tap your pan sheet a few times to eliminate air bubbles. This step is crucial, to avoid hollowmacarons
- Voilà! Shell macaron recipe first part is done. Let your batter rest for few hours.
- The texture needs to be « dry » non-sticky to the touch texture.
- Bake your macarons at 375F for 14 minutes (temperature / timing is adjustable depending on your oven)
- Retrieve pan sheets from the oven
- Let it cool down for a couple of hours (trying to remove macaron shells too soon will cause themto crack)
Macaron ganache (white chocolate / Milk Chocolate)
- Boil whipping cream
- Add chocolate to a bowl
- Pour hot cream into bowl
- Mix vigorously until smooth texture
- Add transparent film on top of the bowl, and place it in your refrigerator for few hours to cool down
- Once done, add extra Prova vanilla beans to the filling for best taste
- Sometimes, even when cold, the filling will still be too liquid. If so, add cold whipping cream and mix it at maximum speed for 2 minutes. It should be thicker
- Special piping bag prep: Here we’ll do a double ganache. You need three piping bags
- Cut the main bag at 2 inches, and insert the two extras into it side by side. Be precise, as theyneed to be perfectly aligned to pour at the same time
- Wrap the main bag on a container
- Pour each filling into the two other bags
- Take out the tip of the two piping bags, and cut only when perfectly aligned
- Start piping your macaron shells
- Add the top shell to create the macaron
Chocolate Dip
- Add chocolate chips to bowl
- Add 30g of Prova fusion Rum
- Put a pan with water on the stove, start boiling
- Add the bowl on top (this is called « Bain-Marie »)
- Start mixing with spatula, until the mix is smooth
- Last step and most satisfying one: Dip your macarons in the chocolate
- Let the macarons rest for a day, to let the filling spread into the shells. This will create thebalanced texture of a macaron: Egg shell outside smooth inside
Notes
The Gallery
View & Admire the Infinite Chocolate Macaron Process:
