MACARONS ZÉPHYR™

MACARONS ZÉPHYR™

Level:
Medium
Makes:
For a 48 x 28 cm cake frame
The originality of this stylish and feminine dessert lies in the balance of sugar with the use of macaron shells as an ingredient to make the biscuit and the unsweetened Zéphyr white chocolate in the blackberry mousse.  

MACARON MIXTURE

Used products: MACARON MIXTURE

  • 4.6 oz
    egg white
  • 12.7 oz
    sugar
  • 2.8 oz
    water

Preparation: MACARON MIXTURE

Make an Italian meringue at 121°C
 

Used products: MACARON MIXTURE

  • 4.7 oz
    raw egg whites

Preparation: MACARON MIXTURE

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.
 

BLACKBERRY GANACHE (macaron filling)

Used products: BLACKBERRY GANACHE (macaron filling)

  • 11.6 oz
    blackberry puree
  • 3.5 oz
    35% fat liquid cream

Preparation: BLACKBERRY GANACHE (macaron filling)

Boil

Used products: BLACKBERRY GANACHE (macaron filling)

Preparation: BLACKBERRY GANACHE (macaron filling)

At 80°C pour on

Leave to crystallise before use.

ALMOND BISCUIT

Used products: ALMOND BISCUIT

  • 2.8 oz
    egg yolks
  • 1.8 oz
    whole egg(s)
  • 2.8 oz
    sugar

Preparation: ALMOND BISCUIT

Mix and whisk

Used products: ALMOND BISCUIT

  • 4.2 oz
    egg white
  • 0.5 oz
    sugar

Preparation: ALMOND BISCUIT

Mix and whisk

Retrieve 15g of the first mixture

Used products: ALMOND BISCUIT

  • 1.8 oz
    butter (melted)

Preparation: ALMOND BISCUIT

Add

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

Used products: ALMOND BISCUIT

  • 5.3 oz
    Ground violet macaron shells

Preparation: ALMOND BISCUIT

Add

Used products: ALMOND BISCUIT

  • 0.8 oz
    flour

Preparation: ALMOND BISCUIT

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

FIG AND VIOLET JELLY

Used products: FIG AND VIOLET JELLY

  • 3.0 lb
    fig purée

Preparation: FIG AND VIOLET JELLY

Heat to 40°C

Used products: FIG AND VIOLET JELLY

  • 11.3 oz
    caster sugar

Preparation: FIG AND VIOLET JELLY

Add

 

Used products: FIG AND VIOLET JELLY

  • 1.1 oz
    NH pectin

Preparation: FIG AND VIOLET JELLY

Mix with

Used products: FIG AND VIOLET JELLY

  • 0.1 oz
    violet paste

Preparation: FIG AND VIOLET JELLY

Boil and incorporate

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

ZÉPHYR™ BLACKBERRY MOUSSE

Used products: ZÉPHYR™ BLACKBERRY MOUSSE

  • 2.2 lb
    blackberry puree
  • 7.1 oz
    caster sugar
  • 2.3 oz
    cream powder

Preparation: ZÉPHYR™ BLACKBERRY MOUSSE

Make a crème patissière with
 

Used products: ZÉPHYR™ BLACKBERRY MOUSSE

Preparation: ZÉPHYR™ BLACKBERRY MOUSSE

After boiling, add

Used products: ZÉPHYR™ BLACKBERRY MOUSSE

  • 1.9 lb
    whipped cream

Preparation: ZÉPHYR™ BLACKBERRY MOUSSE

At 25°C add

ZÉPHYR™ VIOLET ICING

Used products: ZÉPHYR™ VIOLET ICING

  • 5.3 oz
    water
  • 10.6 oz
    caster sugar
  • 10.6 oz
    glucose syrup

Preparation: ZÉPHYR™ VIOLET ICING

Make a syrup at 103 °C
 

Used products: ZÉPHYR™ VIOLET ICING

  • 7.1 oz
    unsweetened concentrated milk

Preparation: ZÉPHYR™ VIOLET ICING

Pour on

Used products: ZÉPHYR™ VIOLET ICING

Preparation: ZÉPHYR™ VIOLET ICING

Then on

Used products: ZÉPHYR™ VIOLET ICING

  • 0.7 oz
    gelatin powder (200 Bloom)

Preparation: ZÉPHYR™ VIOLET ICING

Add 

Used products: ZÉPHYR™ VIOLET ICING

  • 4.2 oz
    water

Preparation: ZÉPHYR™ VIOLET ICING

Moistened with

Used products: ZÉPHYR™ VIOLET ICING

  • Q.S.
    Yellow Power Flowers™ petal

Preparation: ZÉPHYR™ VIOLET ICING


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

SOAKING SYRUP

Used products: SOAKING SYRUP

  • 4.4 oz
    water
  • 3.0 oz
    caster sugar
  • 1/2
    Vanilla

Preparation: SOAKING SYRUP

Boil

Leave aside.