White Peach-Blue Tea Macaron

Used Cacao Barry products

Zéphyr™ 34%

Spring / Summer

White Peach-Blue Tea Macaron

Created by

Martin Diez
Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Level

level 1

Dosage

Recipe for approximately 75 macaroons

Used Cacao Barry products

Zéphyr™ 34%

Macaroon Biscuit

Ingredients	Preparation
130g egg white 360g sugar 80g water	Prepare an Italian meringue with
140g egg white 365g almond powder 370g confectioner's sugar Q.S. orange colourant powder	Mix and sift
Mix the Italian meringue with sifted powders. Pipe and put in the oven directly. Bake at 150°C (302°F) on a double plate for 12 mins.
90g 90°C alcohol 10g gold sparkling powder Q.S. orange colourant powder	When baked, spray with the following mixture

White Peach - Earl Grey French Blue Ganache

Ingredients	Preparation
350g white peach puree 100g whipped cream 35% 15g butter	Boil
5g Mariage Frères® 'Earl Grey French Blue' tea	At 95°C (203°F), pour over
Infuse for 10 mins. Pass through a sieve while pressing the tea leaves.
600g Zéphyr™ 34%	and pour at 80°C (176°F) over

White Peach Jam

Ingredients	Preparation
80g white peach pieces 110g white peach puree	Cook at 40°C (104°F)
45g sugar 4g NH pectin	Mix and add
Cook at 102°C (215,6°F). Then, cool down in another container. Mix the jam before filling.

Assembly

Pipe the White Peach/Earl Grey French Blue ganache around the outside edge of a macaroon biscuit and pipe the White Peach jam in the center.
Cover with top macaroon biscuit.

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