Celery and Zephyr™ macaron

Created by

  • Ramon MoratoGlobal Creative Innovation Leader for the Cacao Barry® brand
level 1
  1. Macaron dough
  2. Celery and Zephyr™ white chocolate couverture ganache
  3. Black pepper crumble
  4. Other
  5. Assembly

Recipe components

Macaron dough

PreparationIngredients
Preparation

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.

Ingredients
  • 1000g
    TPT (50% icing sugar, 50% powdered almonds)
  • 170g
    fresh egg whites
  • 500g
    sugar
  • 180g
    water
  • 170g
    egg white
  • 15g
    white colourant powder

Celery and Zephyr™ white chocolate couverture ganache

PreparationIngredients
Preparation

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.

Ingredients

Black pepper crumble

PreparationIngredients
Preparation

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.

Ingredients
  • 100g
    demerara sugar
  • 80g
    butter
  • 120g
    fine flour
  • 5g
    black pepper
  • 3g
    salt

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.