Inaya™ Macaron
- Level:
-
Easy
- Makes:
-
Recipe for 75 macaroons
Inaya™ shells
Used products: Inaya™ shells
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360 gsugar
-
80 gwater
Preparation: Inaya™ shells
Cook at 123°C
Used products: Inaya™ shells
-
360 gsugar
-
80 gwater
Preparation: Inaya™ shells
Cook at 254°F/123°C
Used products: Inaya™ shells
-
130 glightly beaten egg whites
Preparation: Inaya™ shells
Pour over
Make an Italian meringue.
Used products: Inaya™ shells
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365 galmond powder
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370 gconfectioner's sugar
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65 gDCP-22GT-BY
Preparation: Inaya™ shells
Blend and sieve
Used products: Inaya™ shells
-
365 galmond powder
-
370 gconfectioner's sugar
-
65 gDCP-22GT-BY
Preparation: Inaya™ shells
Blend and sieve
Used products: Inaya™ shells
-
365 galmond powder
-
370 gconfectioner's sugar
-
65 gDCP-22GT-BY
Preparation: Inaya™ shells
Blend and sift
Used products: Inaya™ shells
-
125 graw egg whites
Preparation: Inaya™ shells
Add
Blend the two mixtures together once the Italian meringue is at 40°C.
Pipe onto a baking sheet and bake for 12 minutes at 150°C.
Blend the two mixtures together once the Italian meringue is at 104°F/40°C.
Pipe onto a baking sheet and bake for 12 minutes at 302°F/150°C.
Inaya™ Ganache
Used products: Inaya™ Ganache
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200 gcream
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30 gbutter
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40 ginvert sugar
Preparation: Inaya™ Ganache
Bring to a boil
Used products: Inaya™ Ganache
Preparation: Inaya™ Ganache
At 80°C, pour over
Pour the cream at 80°C over the Inaya™ 65% dark chocolate couverture.
Emulsion the ganache in a Robot-Coupe.
Reserve in a bowl.
Assembly
Used products: Assembly
Preparation: Assembly
Place approximately 4 g of Inaya™ ganache between two Inaya™ shells.
Place in the refrigerator prior to serving.
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