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

Created by

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

MACARON MIXTURE

Ingredients	Preparation
130g egg white 360g sugar 80g water	Make an Italian meringue at 121°C
132g raw egg whites	Mix and sieve
Colour the macaron shell using Power FlowersTM Prepare the macaron shells with a diameter of 5 cm. Bake at 150°C on a lined baking tray for around 12 minutes. Mix 150 g of ground macaron shells to make the almond biscuit.

BLACKBERRY GANACHE (macaron filling)

Ingredients	Preparation
330g blackberry puree 100g 35% fat liquid cream	Boil
600g CHW-N34ZEPH	At 80°C pour on
Leave to crystallise before use.

ALMOND BISCUIT

Ingredients	Preparation
80g egg yolks 50g whole egg(s) 80g sugar	Mix and whisk
120g egg white 15g sugar	Mix and whisk
Retrieve 15g of the first mixture
50g butter (melted)	Add
Combine the rest of the first mixture with the second mixture.
150g Ground violet macaron shells	Add
22g flour	Combine all the mixtures together. Pour 560 g of the mixture into the cake frame. Put in the oven at around 200°C.

FIG AND VIOLET JELLY

Ingredients	Preparation
1360g fig purée	Heat to 40°C
320g caster sugar	Add
32g NH pectin	Mix with
3g violet paste	Boil and incorporate
Pour 1200 g into the cake frame and set in the freezer.

ZÉPHYR™ BLACKBERRY MOUSSE

Ingredients	Preparation
1000g blackberry puree 200g caster sugar 65g cream powder	Make a crème patissière with
190g NCB-HD706-BY	After boiling, add
850g whipped cream	At 25°C add

ZÉPHYR™ VIOLET ICING

Ingredients	Preparation
150g water 300g caster sugar 300g glucose syrup	Make a syrup at 103 °C
200g unsweetened concentrated milk	Pour on
300g CHW-N34ZEPH	Then on
20g gelatin powder (200 Bloom)	Add
120g water	Moistened with
Q.S. Yellow Power Flowers™ petal	Colour with Power Flower. Mix. Leave aside for 24 hrs before use.

SOAKING SYRUP

Ingredients	Preparation
125g water 85g caster sugar 1/2 vanilla	Boil
Leave aside.

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