Celery and Zephyr™ macaron
Used Cacao Barry products
Macarons
Celery and Zephyr™ macaron
Used Cacao Barry products
Recipe components
Macaron dough
| Ingredients | Preparation |
|---|
1000g
TPT (50% icing sugar, 50% powdered almonds)
| Mix the TPT with the fresh egg whites but do not beat
In another pan boil the sugar and water, bring to 117°C and pour over the beaten egg whites to make an Italian meringue.
Combine the two mixtures and with the dough, form circles on baking sheets.
Let dry for 10-15 min and then bake at 160°C.
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Celery and Zephyr™ white chocolate couverture ganache
| Ingredients | Preparation |
|---|
| Mix the juice with the celery powder, dissolve the dextrose and warm to 30°C.
Slowly pour the celery mixture over the melted white chocolate couverture at 45°C.
Add in the gelatin when the mixture reaches 40-50°C, emulsify with the butter.
Set aside.
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Black pepper crumble
| Ingredients | Preparation |
|---|
| Cut the butter into cubes and store in the refrigerator.
Place all other ingredients in the machine, add the butter and mix.
Mix until it forms a crumbly dough, then bake at 160°C.
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Other
Assembly
Pipe dots of celery ganache in the macarons and place a diced celery.
Sandwich the shells and set aside.
Pipe a dot of cream cheese to the top before serving.
Decorate as you wish.
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