MACARONS ZÉPHYR™

Spring / Summer

MACARONS ZÉPHYR™

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 2
Dosage
For a 48 x 28 cm cake frame

The originality of this stylish and feminine dessert lies in the balance of sugar with the use of macaron shells as an ingredient to make the biscuit and the unsweetened Zéphyr white chocolate in the blackberry mousse.
 

Recipe components

MACARON MIXTURE

IngredientsPreparation
  • 130g
    egg white
  • 360g
    sugar
  • 80g
    water

Make an Italian meringue at 121°C
 

  • 132g
    raw egg whites

Mix and sieve

  • 365g
    ground almonds
  • 440g
    icing sugar
  • Q.S.
    Yellow Power Flowers™ petal

Colour the macaron shell using Power FlowersTM
Prepare the macaron shells with a diameter of 5 cm.
Bake at 150°C on a lined baking tray for around 12 minutes.
Mix 150 g of ground macaron shells to make the almond biscuit.
 

BLACKBERRY GANACHE (macaron filling)

IngredientsPreparation
  • 330g
    blackberry puree
  • 100g
    35% fat liquid cream

Boil

At 80°C pour on

Leave to crystallise before use.

ALMOND BISCUIT

IngredientsPreparation
  • 80g
    egg yolks
  • 50g
    whole egg(s)
  • 80g
    sugar

Mix and whisk

  • 120g
    egg white
  • 15g
    sugar

Mix and whisk

Retrieve 15g of the first mixture

  • 50g
    butter (melted)

Add

Combine the rest of the first mixture with the second mixture.

  • 150g
    Ground violet macaron shells

Add

  • 22g
    flour

Combine all the mixtures together.
Pour 560 g of the mixture into the cake frame.
Put in the oven at around 200°C.
 

FIG AND VIOLET JELLY

IngredientsPreparation
  • 1360g
    fig purée

Heat to 40°C

  • 320g
    caster sugar

Add

 

  • 32g
    NH pectin

Mix with

  • 3g
    violet paste

Boil and incorporate

Pour 1200 g into the cake frame and set in the freezer.

ZÉPHYR™ BLACKBERRY MOUSSE

IngredientsPreparation
  • 1000g
    blackberry puree
  • 200g
    caster sugar
  • 65g
    cream powder

Make a crème patissière with
 

After boiling, add

  • 850g
    whipped cream

At 25°C add

ZÉPHYR™ VIOLET ICING

IngredientsPreparation
  • 150g
    water
  • 300g
    caster sugar
  • 300g
    glucose syrup

Make a syrup at 103 °C
 

  • 200g
    unsweetened concentrated milk

Pour on

Then on

  • 20g
    gelatin powder (200 Bloom)

Add 

  • 120g
    water

Moistened with

  • Q.S.
    Yellow Power Flowers™ petal


Colour with Power Flower.
Mix.
Leave aside for 24 hrs before use.
 

SOAKING SYRUP

IngredientsPreparation
  • 125g
    water
  • 85g
    caster sugar
  • 1
    vanilla

Boil

Leave aside.