Adriano Zumbo Melts In The Mouth

Adriano Zumbo Melts In The Mouth

The saying that the best way to a man’s heart is through his stomach, ought to be true for us ladies too.

Am I right?

Thought so. Having sampled Adriano Zumbo’s tasty treats first hand, I can tell you they are worth the finger licking calories and the wait to get into his stores on Zumbaron day! November 28th is Zumbaron day where Adriano creates over 50 unique luscious and limited edition flavoured macarons, or Zumbarons as he calls them.

You won’t just have a mouth-gasm, it’s an all over, satisfying body-gasm!

If heading in store is out of the question, Adriano has given us one of tongue titilating recipes to share with you to make at home, just so you don’t miss out.

Adriano Zumbo Macaron Recipe | Stay At Home Mum

Banana Caramel Balsamic Zumbarons

You will need:

1 quantity Zumbaron Shells, coloured deep pink

Zumbaron shells master recipe

You will need:

150g almond meal

150g icing (confectioners’) sugar

110g eggwhite

150g caster (superfine) sugar

50g water

Deep pink food colouring

  • Sift Place the almond meal and icing sugar in a food processor and process to a fine powder. Sift into
    a large bowl.
  • Boil Put half the eggwhite in an electric mixer fitted with the whisk attachment (but do not switch it on yet). Put the caster sugar and water into a small saucepan over medium heat and bring to the boil. Add the food colouring at this stage, if using, and continue cooking the sugar until it reaches 118°C (244°F).
  • Whisk When the sugar syrup is the right temperature, turn the mixer onto mediumhigh and whisk the eggwhites until lightly frothy.
  • Combine With the mixer in motion, slowly pour the sugar syrup in a steady stream down the side of the bowl and keep whisking until the meringue has cooled to 50°C (120°F).Add the remaining eggwhite to the almond meal and icing sugar mix, then fold through the cooled whipped meringue. Continue to fold the mixture until it begins to loosen. It is the right texture when the mixture falls slowly off a spatula.
  • Pipe Fit a piping (icing) bag with a 9 mm (3/8 inch) plain piping nozzle and fill with the zumbaron mixture. Line a tray with baking paper or a silicone mat. Holding the piping bag vertically about 1.5 cm (5/8 inch) above the tray, pipe straight down onto the tray to create 5 cm (2 inch) rounds, leaving a 3 cm (1¼ inch) gap between each zumbaron. As you finish piping each round, quickly move the nozzle from 12 o’clock to 6 o’clock to finish the piping action. Tap the bag gently to get rid of any excess air. Leave the zumbarons at room temperature for about 30 minutes until a skin forms on the surface. The skin is important because it lifts while the zumbaron cooks, creating the ‘foot’ at the base. Preheat the oven to 160°C (315°F).
  • Bake Put the trays into the oven and bake for 15 minutes. Check the zumbarons are firm to the touch, then remove them from the oven and leave them to cool on the trays.

Banana caramel

35g pure cream (35% fat)

Seeds scraped from 1 vanilla bean

0.5g gellan gum

4g lemon juice

90g banana

233g caster (superfine) sugar

85g milk couverture chocolate (38%), chopped or buttons

165g unsalted butter

4g rum

4g sea salt

  • Warm the cream and vanilla seeds, gellan gum, lemon juice and banana in a saucepan and use a hand blender to blend until smooth. Set aside.
  • Put a medium saucepan over medium heat and dry caramelise the caster sugar: heat the pan, then spread a layer of the sugar over the base and, as it dissolves, add another layer of sugar until all of the sugar is used and it has caramelised to a dark amber colour. Deglaze the caramelised sugar with the warm cream mixture and stir well until smooth.
  • Add the milk chocolate then the unsalted butter and use a stick blender to blend until the mixture is smooth and the chocolate and butter are well dissolved. Finally, stir through the rum and the sea salt.
  • Pour the mixture into a container, cover with plastic wrap, ensuring the plastic is touching the surface to prevent a skin forming, and set aside to cool.

Banana caramel crème

500g banana caramel

150g unsalted butter, at room temperature

Put the banana caramel into an electric mixer fitted with a beater attachment. Add the butter and beat on slow to medium speed until the butter is well incorporated. Beat for 1 minute, then scrape down the sides of the bowl and beat for another 10 seconds: the mixture should be a dark caramel buttery colour.

Balsamic gel

150g balsamic vinegar

3g xanthan gum

Put the ingredients in a food processor and blend until the mixture thickens to a gel consistency.

  • Put the banana caramel crème in a piping (icing) bag fitted with a 9 mm (3/8 inch) plain piping nozzle and put the balsamic gel in another piping bag fitted with a 7 mm (9/32 inch) plain piping nozzle. Pipe some banana caramel crème onto the flat side of half of the zumbaron shells, then pipe a small amount of the balsamic gel into the centre of the banana caramel crème and pipe another small amount of the banana caramel crème to cover the balsamic gel. Top with the remaining shells.
  • Put the assembled zumbarons in the refrigerator for 24 hours to set before serving. Bring them to room temperature to serve and eat within 45 hours or keep them in an airtight container in the refrigerator for
    up to 2 months.

Adriano Zumbo will be appearing at his South Yarra patisserie from 8-10am and the Star patisserie from 3-5pm on Saturday the 28th November.

Adriano Zumbo @ The Star
Shop 1, Cafe Court
80 Pyrmont Street, Pyrmont NSW

Adriano Zumbo Patissier

Shop 1, 14 Claremont Street South Yarra VIC

If you love this and want more-gasms, Adriano’s book The Zumbo Files is out now!

About Author

Cherie Bobbins

Cherie Bobbins creates an authentic account of motherhood from the front-lines with a central theme of empowering other mothers through Cherie's first...Read More hand experiences. Her aim for every piece of content created is to serve someone, sparking them to exclaim, "OMG, Cherie Bobbins totally gets me, it's exactly what I needed and I am not alone!" Residing in Melbourne, experiencing four seasons in one day, Cherie has had an overflowing, clean basket of laundry on rotation since January 2015. Cherie is a life hacker, professional laundry dodger and mother of two. Read Less

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