Celery and Zephyr™ macaron

Used Cacao Barry products

Zéphyr™ 34%

Macarons

Celery and Zephyr™ 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™ 34%

Macaron dough

Ingredients	Preparation
1000g TPT (50% icing sugar, 50% powdered almonds) 170g fresh egg whites 500g sugar 180g water 170g egg white 15g white 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 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.

Celery and Zephyr™ white chocolate couverture ganache

Ingredients	Preparation
250g fresh celery juice 30g celery extract in powder 25g dextrose 400g Couverture - Zéphyr™ 34% - pistoles - 5kg bag 34% 6g gelatin leaves 50g fresh butter	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. Set aside.

Black pepper crumble

Ingredients	Preparation
100g demerara sugar 80g butter 120g fine flour 5g black pepper 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.

Other

Assembly

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.

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