Inaya™ Macaron

Inaya™ Macaron

Created by:
Philippe Bertrand – Director of Barry Callebaut CHOCOLATE ACADEMY™ France,
MOF Chocolatier-Confiseur

 

COMPONENTS INAYA™ MACARON

• INAYA™ SHELLS
• INAYA™ GANACHE
• ASSEMBLY

 

INAYA™ SHELLS

IngredientsPreparation
360g sugar
80g water
Cook at 123°C
360g sugar
80g water
Cook at 254°F/123°C
130g lightly beaten egg whitesPour over
Make an Italian meringue.
365g almond powder
370g confectioner's sugar
65g Plein Arôme
Blend and sieve
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.

INAYA™ GANACHE

IngredientsPreparation
200g cream
30g butter
40g invert sugar
Bring to a boil
225g Inaya™ 65%
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

IngredientsPreparation
Place approximately 4 g of Inaya™ ganache between two Inaya™ shells.
Place in the refrigerator prior to serving.
11g
Extra Brute