Green pea and Zephyr™ macaron
- Level:
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Medium
- Makes:
-
Recipe for approx. 120 macarons
Macaron shell mix
Used products: Macaron shell mix
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1000 gTPT (50% icing sugar, 50% powdered almonds)
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170 gfresh egg whites
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500 gsugar
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180 gwater
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170 gegg white
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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.
Green pea and Zephyr™ white chocolate couverture ganache
Used products: Green pea and Zephyr™ white chocolate couverture ganache
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250 gliquified green pea juice
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30 gfreeze-dried green pea powder
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25 gdextrose
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6 ggelatin leaves
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50 gfresh butter
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.
Set aside.
Green pea jelly
Used products: Green pea jelly
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250 gliquified green pea juice
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20 gdextrose
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20 gsugar
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1 gsalt
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5 ggellan gum
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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.
Green anise crumble
Used products: Green anise crumble
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100 gdemerara sugar
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80 gbutter
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100 gflour
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8 gground green anise
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3 gsalt
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.
Others
Assembly
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.
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