MACARONS ZÉPHYR™
The originality of this stylish and feminine dessert lies in the balance of sugar with the use of macaron shells as an ingredient to make the biscuit and the unsweetened Zéphyr white chocolate in the blackberry mousse.
Recipe

MACARON MIXTURE
Ingredients | Preparation |
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Make an Italian meringue at 121°C |
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Mix and sieve |
Colour the macaron shell using Power FlowersTM |
BLACKBERRY GANACHE (macaron filling)
Ingredients | Preparation |
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Boil |
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At 80°C pour on |
Leave to crystallise before use. |
ALMOND BISCUIT
Ingredients | Preparation |
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Mix and whisk |
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Mix and whisk |
Retrieve 15g of the first mixture |
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Add |
Combine the rest of the first mixture with the second mixture. |
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Add |
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Combine all the mixtures together. |
FIG AND VIOLET JELLY
Ingredients | Preparation |
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Heat to 40°C |
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Add
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Mix with |
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Boil and incorporate |
Pour 1200 g into the cake frame and set in the freezer. |
ZÉPHYR™ BLACKBERRY MOUSSE
Ingredients | Preparation |
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Make a crème patissière with |
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After boiling, add |
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At 25°C add |
ZÉPHYR™ VIOLET ICING
Ingredients | Preparation |
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Make a syrup at 103 °C |
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Pour on |
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Then on |
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Add |
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Moistened with |
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SOAKING SYRUP
Ingredients | Preparation |
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Boil |
Leave aside. |