Green Macaron Flowerpot: Tim Clark

Cacao’s Tim Clark reveals the inspiration behind his macaron tree with chocolate flowerpot.

Spring is the season of new life. From the budding of the trees and the warming of the temperatures, there seems to be a promise of new birth and colour in the springtime air. A potted chocolate plant flowering shades of green macaron and pate a choux mushrooms are my edible representation of springtime.

When creating this piece I used a range of techniques from tempering chocolate to mould making, mixing of the macaron to cooking of the pate a choux. Having in mind the colour scheme you wish to represent in your piece before you begin is very important, so start with small dosages and add little by little to reach the desired result. In this piece I tried to mix my colours so as they are palatable to the eye and are a representation of nature.



Gelatine mould

750g water
500g gelatine leaf
750g castor sugar
150g glucose

Pate a choux

250g milk
250g water
10g salt
200g unsalted butter
275g plain flour
400g eggs

Pistachio sable

200g unsalted butter
250g flour
200g castor sugar
50g pistachio paste
3g green colour

Crème Patissier filling for pate a choux

250g castor sugar
80g custard powder
200g egg yolk
1000ml milk
1 vanilla bean
50g unsalted butter
110g pistachio paste

Macaron shell

400g amond meal
400g pure icing sugar
320g castor sugar
320g egg white

Macaron butter cream filling

250g milk
450g castor sugar
12g honey
12g glucose
500g unsalted butter
1 vanilla bean


Gelatine mould

Bring to boil the water, sugar and glucose. Soften the gelatine leaf in cold water then remove and stir into hot liquid until dissolved.

Place object to be moulded into a leak proof container and pour liquid over, covering the entire object, and leave to set overnight. The following day, gently cut around and remove the object from gelatine mould, the mould is then ready to use.

Gelatine moulds can be melted down after use and re-used to form other shapes.

Pate a choux

Bring to the boil the milk, water, butter and salt then cook the flour into liquids over the stove to form a roux. Pour dough into mixer fitted with paddle attachment and mix to combine eggs. Pipe onto trays topped with sable discs and bake at 180°C for 20 minutes.

Pistachio sable

Combine all ingredients into a mixing bowl and mix until it forms dough, chill dough in fridge and then sheet out dough and cut small discs of 25mm diameter.

Crème patissier filling for pate a choux

Bring to the boil the milk and vanilla bean, separately mix together the egg yolk, custard powder, pistachio paste and sugar. Combine over the stove and whisk vigorously until it reaches a boil, remove contents from pot and leave to chill in fridge.

Macaron shell

For the right green colouring add gradually to create the shade of green you prefer

Make a meringue with the egg white and castor sugar, sieve together the almond meal and icing sugar and fold into the meringue and until a shine appear on the skin of the batter.

Bake macaron at 160°C for 13 minutes.

Macaron butter cream filling

Bring to the boil the milk, sugar, honey and glucose and leave to cool to 30°C.

Whip the butter until light and creamy and stream in the cool liquid, continue to whip until combined

To flavour the butter cream, I divided the recipe into four and added freeze-dried dehydrated powders to taste to each macaron as follows:

1: strawberry and tarragon;
2: green pea and basil;
3: kaffir lime; and
4: granny smith apple.

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