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