MACARONS ZÉPHYR™

Make an Italian meringue at 121°C
 

Mix and sieve

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.
 

Boil

At 80°C pour on

Leave to crystallise before use.

Mix and whisk

Mix and whisk

Retrieve 15g of the first mixture

Add

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

Add

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

Heat to 40°C

Add

Mix with

Boil and incorporate

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

Make a crème patissière with
 

After boiling, add

At 25°C add

Make a syrup at 103 °C
 

Pour on

Then on

Add 

Moistened with

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

Boil

Leave aside.