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Celery and Zephyr™ Macaron - Cacao Barry

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286 views4 pages

Celery and Zephyr™ Macaron - Cacao Barry

Uploaded by

Pavel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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30.01.2021 г.

Celery and Zephyr™ macaron | Cacao Barry

Macarons

Celery and Zephyr™ macaron

Created by
Ramon Morató
Global Creative Innovation Leader for the Cacao Barry® brand

Level

Dosage
Recipe for approx. 120 macarons

Steps
1- Macaron dough
2- Celery and Zephyr™ white chocolate couverture ganache
3- Black pepper crumble
4- Other
5- Assembly

https://www.cacao-barry.com/en-OC/chocolate-recipe/1021/celery-zephyr-macaron 1/4
30.01.2021 г. Celery and Zephyr™ macaron | Cacao Barry

Used Cacao Barry products

ZÉPHYR™ 34%
(/en-OC/chocolate-couverture-cocoa/chw-n34zeph/zephyr)

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

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.

2 - Celery and Zephyr™ white chocolate


couverture ganache
Ingredients

https://www.cacao-barry.com/en-OC/chocolate-recipe/1021/celery-zephyr-macaron 2/4
30.01.2021 г. Celery and Zephyr™ macaron | Cacao Barry

250 g fresh celery juice


30 g celery extract in powder
25 g dextrose
400 g Zéphyr™ 34% (/en-OC/chocolate-couverture-cocoa/chw-n34zeph/zephyr)
6 g gelatin leaves
50 g fresh butter

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.

3 - Black pepper crumble


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

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.

4 - Other
Ingredients
Q.S. fresh herb sprouts and/or microgreens
Q.S. Maldon salt
Q.S. blue cheese
Q.S. fresh celery
Q.S. white cheese

https://www.cacao-barry.com/en-OC/chocolate-recipe/1021/celery-zephyr-macaron 3/4
30.01.2021 г. Celery and Zephyr™ macaron | Cacao Barry

5 - 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.

https://www.cacao-barry.com/en-OC/chocolate-recipe/1021/celery-zephyr-macaron 4/4

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