(This recipe appeared in the Winter 2023 issue of Pastry Arts Magazine)
WholeFruit upcycles 25 percent more of the cacaofruit. In the recipe, I decided to repurpose unused macaron shells to optimize losses. With upcycled macaron shells, you have no waste! For the flavor, I combined bright and fruity notes from the Evocao™ WholeFruit Chocolate ganache with Earl Grey tea jelly. To obtain a very fine macaron shell powder, let the upcycled shells dry completely before processing.
Yield: about 20 servings
- 125 g almond flour
- 125 g confectioners’ sugar
- 15 g Cacao Barry Extra Brute cocoa powder
- 100 g fresh egg whites, divided
- 125 g granulated sugar
- 30 g water
- Mix the almond flour, confectioners’ sugar and cocoa powder into a food processor for 30 seconds.
- Paddle 50 g of the egg whites with the dry ingredients until the paste is homogenous.
- Begin whipping the remaining 50 g egg whites.
- Cook the sugar and water to 246˚F (119°C). Pour the cooked sugar over the partially whip egg whites. Whip and cool to 104˚F (40°C).
- Add half of the meringue to the paste and mix well. Add the second part of the meringue. Mix until you obtain a ribbon texture.
- Transfer the batter into a piping bag with a 0.4ʺ (10 mm) tip and pipe 2ʺ (5 cm) rounds in staggered rows on Teflon sheets. Bake at 302˚F (150°C) for 11 minutes.
- Leave the unused shells from above to dry for 1 hour in the oven at 212˚F (100°C).
- Blend the dry macarons in the food processor to obtain a fine powder.
Upcycled Macaron Shells
- 120 g egg whites
- 400 g macaron powder (from above)
- Mix the raw egg whites and the macarons powder together.
- Spread the mixture into 2ʺ (5 cm) diameter stencils. Bake at 338˚F (170°C) for approximately 15 minutes. Cool down before using.
Evocao™ Wholefruit Chocolate Ganache
- 430 g heavy cream 35%
- 50 g glucose
- 20 g unsalted butter
- 190 g Cacao Barry Evocao™ WholeFruit Chocolate
- Boil cream and glucose together. When the mixture reaches 140˚F (60˚C), add the butter and blend until completely melted.
- Pour mixture over the chocolate and emulsify. Let the ganache crystallize. (Tip: It’s better to use this ganache at room temperature.)
Earl Grey Tea Jelly
- 200 g water
- 50 g lemon juice
- 15 g dextrose
- 45 g granulated sugar
- 30 g cornstarch
- 15 g Earl Grey tea leaves
- Heat the water, lemon juice and dextrose. Add the tea and let infuse for 4 minutes.
- Strain the infusion and reweigh to the initial weight (250 g). Add the sugar and cornstarch and cook until thickened.
- Pour into a (4 cm) diameter half sphere mold (14 g each). Freeze and unmold before using.
- Cocoa pod decoration
- Pipe a little ganache in the center of the shell. Stick the Earl Grey jelly insert onto the chocolate ganache.
- Pipe 14 g of chocolate ganache onto the Earl Grey Jelly.
- Seal and place a cocoa pod decoration on top.
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