The Macaron Cream Protocol: Optimizing Structural Integrity and Sensory Harmony of Crème au Beurre à la Pâte à Bombe through Controlled Freezing and Thawing

This study focuses on the cream component of macarons, specifically Crème au Beurre à la Pâte à Bombe(egg-yolk-based buttercream), which plays a central role in the overall sensory experience. While macaron shells are delicate, the storage method of the assembled macarons significantly affects final texture and load. Applying Load Minimization Theory (LMT), the total experiential load is defined as: L(x) = U(x) + F(x) + E(x) − ℛ(x), where ℛ(x) represents the structural and textural integrity of the cream-shell system. Conventional continuous refrigeration often leads to sucrose recrystallization and moisture migration, resulting in a brittle, crumbly texture. In contrast, the proposed protocol — filling, rapid freezing, and controlled refrigerator thawing — minimizes degradation kinetics as described by the Arrhenius equation, while allowing harmonious maturation. This approach significantly reduces U(x) and E(x), guiding the eating experience toward a stable and pleasurable An-soku state.