Inaya™ Macaron

Used Cacao Barry products

Fall / Winter

Created by

Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Level

level 1

Dosage

Recipe for 75 macaroons

Used Cacao Barry products

Ingredients	Preparation
360g sugar 80g water	Cook at 123°C
360g sugar 80g water	Cook at 254°F/123°C
130g lightly beaten egg whites	Pour over
Make an Italian meringue.
365g almond powder 370g confectioner's sugar 65g DCP-22GT-BY	Blend and sieve
365g almond powder 370g confectioner's sugar 65g DCP-22GT-BY	Blend and sieve
365g almond powder 370g confectioner's sugar 65g DCP-22GT-BY	Blend and sift
125g raw egg whites	Add
Blend the two mixtures together once the Italian meringue is at 40°C. Pipe onto a baking sheet and bake for 12 minutes at 150°C.
Blend the two mixtures together once the Italian meringue is at 104°F/40°C. Pipe onto a baking sheet and bake for 12 minutes at 302°F/150°C.

Ingredients	Preparation
200g cream 30g butter 40g invert sugar	Bring to a boil
225g Inaya™ 65%	At 80°C, pour over
Pour the cream at 80°C over the Inaya™ 65% dark chocolate couverture. Emulsion the ganache in a Robot-Coupe. Reserve in a bowl.

Place approximately 4 g of Inaya™ ganache between two Inaya™ shells.
Place in the refrigerator prior to serving.

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