Inaya™ Macaron

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Inaya™ shells

ingredients	preparation
360g sugar 80g water	Cook at 123°C
360g sugar 80g water	Cook at 254°F/123°C
130g lightly beaten egg whites	Pour over
Make an Italian meringue.
365g almond powder 370g confectioner's sugar 65g DCP-22GT-BY	Blend and sieve
365g almond powder 370g confectioner's sugar 65g DCP-22GT-BY	Blend and sieve
365g almond powder 370g confectioner's sugar 65g DCP-22GT-BY	Blend and sift
125g raw egg whites	Add
Blend the two mixtures together once the Italian meringue is at 40°C. Pipe onto a baking sheet and bake for 12 minutes at 150°C.
Blend the two mixtures together once the Italian meringue is at 104°F/40°C. Pipe onto a baking sheet and bake for 12 minutes at 302°F/150°C.

Inaya™ Ganache

ingredients	preparation
200g cream 30g butter 40g invert sugar	Bring to a boil
225g CHD-S65INAY	At 80°C, pour over
Pour the cream at 80°C over the Inaya™ 65% dark chocolate couverture. Emulsion the ganache in a Robot-Coupe. Reserve in a bowl.

Assembly

Place approximately 4 g of Inaya™ ganache between two Inaya™ shells.
Place in the refrigerator prior to serving.

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