Used products: Macaron dough
1000 gTPT (50% icing sugar, 50% powdered almonds)
170 gfresh egg whites
170 gegg white
15 gwhite colourant powder
Preparation: Macaron dough
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.
Used products: Celery and Zephyr™ white chocolate couverture ganache
Preparation: Celery and Zephyr™ white chocolate couverture ganache
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.
Used products: Black pepper crumble
100 gdemerara sugar
120 gfine flour
5 gblack pepper
Preparation: Black pepper crumble
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.
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.