Cucumber and Zephyr™ macaron

Used Cacao Barry products

Zéphyr™ 34%

Macarons

Cucumber and Zephyr™ macaron

Created by

Ramon Morato
Global Creative Innovation Leader for the Cacao Barry® brand

Level

level 2

Dosage

Recipe for approx. 120 macarons

Used Cacao Barry products

Zéphyr™ 34%

Macaron mix

Ingredients	Preparation
1000g TPT (50% icing sugar, 50% powdered almonds) 170g fresh egg whites 500g sugar 180g water 5g green colourant powder	Mix the TPT with unbeaten fresh egg whites. Separately, boil the sugar with the water until reaching 117ºC. Add the colouring and pour over the beaten egg whites to create an Italian meringue. Blend both mixtures and pipe onto baking sheets. Leave to dry approximately 10-15 minutes and bake at 160ºC.

Cucumber and Zephyr™ white chocolate couverture ganache

Ingredients	Preparation
250g liquidised cucumber juice 30g powdered milk 25g dextrose 400g Zéphyr™ 34% 6leaf/leaves gelatin 50g fresh butter	Mix the cucumber juice with the milk powder, dissolve the dextrose and cool to about 30ºC. In intervals, add in the white chocolate couverture melted to about 45ºC. Incorporate the gelatine and finally emulsify the butter when the mixture has reached about 40/50ºC. Set aside.

Others

Assembly

Pipe dots of cucumber ganache on the macaron shells, layering with cucumber cubes.
Sandwich the shells and set aside.
Pipe a dot of quark cheese on the surface and place a cube of cucumber and pumpkin seeds on the top before serving.
Decorate and enjoy!

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