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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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 gwhite 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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250 gfresh celery juice
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30 gcelery extract in powder
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25 gdextrose
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6 ggelatin leaves
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50 gfresh 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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100 gdemerara sugar
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80 gbutter
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120 gfine flour
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5 gblack pepper
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3 gsalt
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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