Used products: Macaron shell mix
1000 gTPT (50% icing sugar, 50% powdered almonds)
170 gfresh egg whites
170 gegg white
15 ggreen colourant powder
Preparation: Macaron shell mix
Mix the TPT with unbeaten fresh egg whites.
Separately, boil the sugar with the water until reaching 117ºC.
Add the colouring and pour over the beaten egg whites to create an Italian meringue.
Fold the mixtures together and pipe rounds on baking sheets.
Leave to dry approximately 10-15 minutes and bake at 160ºC.
Used products: Green pea and Zephyr™ white chocolate couverture ganache
Preparation: Green pea and Zephyr™ white chocolate couverture ganache
Mix the liquefied green pea juice with the pea powder, dissolve the dextrose and cool to about 30ºC.
In intervals, add to the white chocolate couverture melted to about 45ºC.
Incorporate the gelatine and finally emulsify the butter when the mixture has reached about 40/50ºC.
Used products: Green pea jelly
250 gliquified green pea juice
5 ggellan gum
2 ggelatin leaves
Preparation: Green pea jelly
Heat the liquefied pea with the sugars, salt, and gellan gum until they boil.
Incorporate the previously soaked leaf gelatine.
Store in the fridge.
Break the gel with beater and pipe.
Used products: Green anise crumble
100 gdemerara sugar
8 gground green anise
Preparation: Green anise crumble
Cube the butter and keep cold.
Add the other ingredients to the mixer, add the butter and mix.
Mix until a brittle dough is obtained, bake at 160ºC.
Pipe dots of pea ganache on the macaron shells.
Sandwich the shells and set aside.
Pipe the green pea jelly, a cube of feta cheese and the anise crumble on the surface before serving.
Decorate to taste.