Green pea and Zephyr™ macaron
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/aa1ec54f65f41fa0aedd6b038007c92a.jpg?itok=-LZy0e9r)
Macaron shell mix
ingredients | preparation |
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Mix the TPT with unbeaten fresh egg whites. |
Green pea and Zephyr™ white chocolate couverture ganache
ingredients | preparation |
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Mix the liquefied green pea juice with the pea powder, dissolve the dextrose and cool to about 30ºC. |
Green pea jelly
ingredients | preparation |
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Heat the liquefied pea with the sugars, salt, and gellan gum until they boil. |
Green anise crumble
ingredients | preparation |
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Cube the butter and keep cold. |
Others
Assembly
Pipe dots of pea ganache on the macaron shells. |