Carrot and Zéphyr™ macaron

Used Cacao Barry products

Zéphyr™ 20 kg 34%

Macarons

Carrot and Zéphyr™ 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™ 20 kg 34%

Macaron dough

Ingredients	Preparation
1000g TPT (50% icing sugar, 50% powdered almonds) 170g fresh egg whites 500g sugar 180g water 170g egg white 20g orange colourant powder	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.

Carrot and Zephyr™ white chocolate couverture ganache

Ingredients	Preparation
250g blended carrot juice 40g carrot extract in powder 25g dextrose 400g Zéphyr™ 1 kg 34% 6g gelatin leaves 50g fresh butter	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 Set aside.

Allspice crumble

Ingredients	Preparation
100g demerara sugar 80g butter 120g fine flour 5g powdered allspice 3g salt	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.

Others

Assembly

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.

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