Du Jiaying and Wu Keji teach you how to make macarons and pizza at home

Text and photos / Chef Handmade Baking

Chocolate Macarons

Ingredients
Macaron Shells
150g almond flour for macarons, 165g powdered sugar for macarons, 50g egg white (A), 1g yellow food coloring
Italian Meringue
55g egg white (B), 1g egg white powder, 150g granulated sugar, 35g water
Chocolate Filling
100g heavy cream, 80g bittersweet chocolate, 10g honey, 5g unsalted butter, 10g rum
 

Instructions
Chocolate Filling
1. Heat the heavy cream in a pot to 70°C, then stir in the honey.
2. Pour the mixture from step 1 over the bittersweet chocolate and mix until smooth.
3. Once cooled to 40°C, add the unsalted butter and mix well.
4. Add the rum and mix until combined. Set aside.
Italian Meringue
1. Boil the granulated sugar and water together to 117°C.
2. Beat the egg white (B) and egg white powder until soft peaks form.
3. Pour the syrup from step 1 into the meringue while beating until stiff peaks form. The temperature should be around 40–50°C. Set aside once done.
Macaron Shells
1. Mix the almond flour for macarons, powdered sugar for macarons, egg white (A), and yellow food coloring together.
2. Add the Italian meringue and mix until the batter becomes smooth.
3. Pipe the batter into cute bear shapes using a piping bag. Let the piped shells rest for 10–20 minutes until the surface is dry and not sticky.
4. Place a baking tray on the bottom rack. Bake at 180°C/150°C for 7 minutes until a beautiful “lace” forms on top. Remove the tray, then bake again at 100°C/150°C for 8–10 minutes to finish.
5. Once cooled, remove the shells and decorate as desired.
6. Sandwich two shells with the chocolate filling to complete the macaron.

Wood-Fired Onion Pizza

Ingredients

Dry ingredients
500g French flour, 10g salt, 3.5g low-sugar dry yeast
Wet ingredients
3g malt extract, 350g water, 150g old dough
Topping ingredients
100g diced cheese, 100g diced bacon, 20g sakura shrimp
White sauce ingredients
70g cream, 70g flour, 600g water, 100g milk, 100g fresh cream, a small amount of bay leaf

Method

Make the white sauce
1. Melt the butter in a pot over heat, then add the flour and stir-fry over low heat.
2. Once fragrant, add the water and simmer over low heat until well combined.
3. Add the milk and slowly simmer until thickened and smooth, then finish by stirring in the fresh cream and bay leaf.
Mix the dough
1. First mix the water and malt extract together, then pour them along with the flour into the mixing bowl and mix for about 3 minutes.
2. Let the dough autolyse (self-rest) for 15–30 minutes, then sprinkle in the low-sugar yeast and old dough.
3. Switch the mixer to low speed and mix for 2 minutes, then add the salt and continue mixing on low speed for 5 minutes.
4. Switch the mixer to medium speed and mix for 3–4 minutes until the dough reaches an extended stage (about 90% gluten development).
5. Add the sakura shrimp and diced cheese to the dough, and mix briefly until evenly distributed.
4. Bulk fermentation: Place the dough in a steel bowl for bulk fermentation. Ferment for about 30 minutes, then turn the dough and ferment for another 30 minutes.
5. Intermediate fermentation: Divide the dough into 12 pieces of 100g each, round them individually, and let them undergo intermediate fermentation (in the refrigerator) for about 30 minutes.
6. After degassing the dough, roll it out into thin rounds using a rolling pin, place them on a baking tray, and skip the final proofing.
7. Spread a suitable amount of white sauce on each dough round, sprinkle with black pepper, then add about 30g of sliced onions.
8. Sprinkle with shredded cheese, place in the oven, and bake at 250°C top and bottom heat with steam for about 12 minutes.
 

Editor’s note: This article is excerpted from the new book Chef's Hands-On Baking by baking masters Du Jiaying and Wu Keji, which emphasizes creating affordable, safe, and restaurant-quality dishes—like making Italian macarons for just ¥15, French baked onion flatbreads for ¥25, and serving exquisite international cuisine for just ¥40.