Composition
- Macaron
- Plant-Based White Ganache
- Cassis Jelly
MACARON
GANACHE CASSIS
CT PBW36
CT PBW36
Composition
First pipe an outer circle on a macaron with the ganache and in the middle some cassis jelly. Put a second macaron on top and decorate with tempered Belcolade Selection W. Plant-Based Cacao-Trace.
Mix the almonds with the icing sugar into powder and sieve the powder. Mix this with the first 75 g of aquafaba. Cook the sugar and the water at 121°C. Meanwhile, whip the remaining 75 g of aquafaba. Pour the cooked sugar into the whipped aquafaba and mix until it is up to 45°C. Then, mix with the almond mixture until it gets a good texture. Preheat the oven to 130°C. Pipe macarons on a silicone sheet. Put the piped macarons in the oven and lower the temperature to 110°C. Bake them for 30 minutes with closed dampers. Leave them to cool down.
Heat up the Plant-Based cream with the lemon zest to 85°C. Add the inverted sugar. Mix and pour onto the Belcolade Selection W. Plant-Based Cacao-Trace and the Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace. Mix with an immersion blender to obtain a ganache at 38°C. Pour the ganache on a tray and leave to crystalise at room temperature. Pipe the ganache in between two macaron shells.
Mix sugar (50g) and pectin NH. Heat up the cassis puree, the water and the sugar (250 g) together to 50°C. Add the sugar-pectin mixture and bring to a boil. Add the invert sugar and cook until it reaches 102°C. Leave to cool down and cover with cling film.
