Pear-Dorblu Macaron by Oleksandr Trofimenkov
Cooking the piquant whipped ganache with a lot of Dorblu cheese and juicy pear with vanilla.
The combination of stewed pear and blue cheese makes the macaron taste expressive and unforgettable.
If you like Dorblu, this macaron will become your favorite.
Class details
With many years of experience in working with, managing and teaching the art of fine pastry, Oleksandr is delighted to now be able to share his professional knowledge with learners from all over the world.
I have never tried blue cheese on its own, so when I opened the pack for the first time I was wondering how something like that could ever be used in pastry 😆 I was quickly appeased after I made the ganache as it tasted much milder and the white chocolate actually complemented the flavor. I made the macaron shells smaller than usual because I used a small cutter to mark the sizes and it didn’t occur to me until I started piping the ganache.
The combination of pear and blue cheese was interesting and different. I will definitely try it again.
I didn’t use blue cheese, but used cream cheese as was recommended.
To still give a blue cheese effect, I opted for a blue Marble look on the macarons.
The taste is marvelous, thank you for the recipe.
The taste is wonderful, I love blue cheese so these are probably one of my favorites. Thank you 😊
They turned out great! I am happy to enjoy the taste:)
Here are my pear dorblu macarons. I only made macarons 2 in my life and they looked terrible. This is the 3rd time and looks much better. I went by book and tried to eliminate problems as I went. So as for the 3rd time I am happy. The flavor is actually delicious. Even my kids loved them and they are usually fussy😉
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