Used products: Macaron dough
1000 gTPT (50% icing sugar, 50% powdered almonds)
170 gfresh egg whites
170 gegg white
20 gorange 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, add the colour 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: Carrot and Zephyr™ white chocolate couverture ganache
Preparation: Carrot and Zephyr™ white chocolate couverture ganache
Mix the juice with the carrot powder, dissolve the dextrose in it and warm to 30°C
Pour the celery mixture a little at a time over the melted white chocolate couverture at 45°C
Add in the gelatin and lastly when the mixture reaches 40-50°C, emulsify it with the butter
Used products: Allspice crumble
100 gdemerara sugar
120 gfine flour
5 gpowdered allspice
Preparation: Allspice 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 carrot ganache onto the macarons, and place a semi candied diced carrot.
Sandwich the shells and set aside.
Pipe a dot of cream cheese to the top before serving.
Decorate as you wish.