Celery and Zephyr™ macaron
- Level:
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Medium
- Makes:
-
Recipe for approx. 120 macarons
Macaron dough
Used products: Macaron dough
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2.2 lbTPT (50% icing sugar, 50% powdered almonds)
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6.0 ozfresh egg whites
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1.1 lbsugar
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6.3 ozwater
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6.0 ozegg white
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0.5 ozwhite colourant powder
Preparation: Macaron dough
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
Used products: Celery and Zephyr™ white chocolate couverture ganache
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8.8 ozfresh celery juice
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1.1 ozcelery extract in powder
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0.9 ozdextrose
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0.2 ozgelatin leaves
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1.8 ozfresh butter
Preparation: Celery and Zephyr™ white chocolate couverture ganache
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
Used products: Black pepper crumble
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3.5 ozdemerara sugar
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2.8 ozbutter
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4.2 ozfine flour
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0.2 ozblack pepper
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0.1 ozsalt
Preparation: Black pepper crumble
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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