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Sustainable cocoa Macaron Selection Patisserie & Dessert Dairy-free Vegetarian Plant-based

MACARON
GANACHE CASSIS

Complexity level  

CT PBW36

Composition

  • Macaron
  • Plant-Based White Ganache
  • Cassis Jelly
  1. Belcolade
  2. Recipes
  3. Macaron Ganache Cassis
Macaron Ganache Cassis

Steps

1 Build-Up
Ingredients
Preparation
  • First pipe an outer circle on a macaron with the ganache and in the middle some cassis jelly. 
  • Put a second macaron on top and decorate with tempered Belcolade Selection W. Plant-Based Cacao-Trace.
2 Macaron
Ingredients
  • Almonds (brown) 200 g
  • Icing sugar 200 g
  • Aquafaba (egg white replacer) 75 g
  • Water 50 g
  • Sugar 200 g
  • Aquafaba 75 g
Preparation
  • Mix the almonds with the icing sugar into powder and sieve the powder. Mix this with the first 75 g of aquafaba. Cook the sugar and the water at 121°C. 
  • Meanwhile, whip the remaining 75 g of aquafaba. 
  • Pour the cooked sugar into the whipped aquafaba and mix until it is up to 45°C. Then, mix with the almond mixture until it gets a good texture.
  •  Preheat the oven to 130°C. 
  • Pipe macarons on a silicone sheet. Put the piped macarons in the oven and lower the temperature to 110°C. 
  • Bake them for 30 minutes with closed dampers. Leave them to cool down.
3 White Ganache
Ingredients
  • Plant-Based cream 30% fat 435 g
  • Invert sugar 85 g
  • Lemon zest 5 g
Preparation
  • Heat up the Plant-Based cream with the lemon zest to 85°C. Add the inverted sugar. 
  • Mix and pour onto the Belcolade Selection W. Plant-Based Cacao-Trace and the Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace. Mix with an immersion blender to obtain a ganache at 38°C. 
  • Pour the ganache on a tray and leave to crystalize at room temperature. 
  • Pipe the ganache in between two macaron shells.
4 Cassis Jelly
Ingredients
  • Cassis puree 240 g
  • Water 100 g
  • Sugar 250 g
  • Pectin NH 8 g
  • Sugar 50 g
  • Inverted sugar 50 g
Preparation
  • Mix sugar (50g) and pectin NH. Heat up the cassis puree, the water and the sugar (250 g) together to 50°C. 
  • Add the sugar-pectin mixture and bring to a boil. 
  • Add the invert sugar and cook until it reaches 102°C. 
  • Leave to cool down and cover with cling film.

Created by Michel Eyckerman

In this crisp macaron shell envelops the Belcolade Selection W. Plant-Based Cacao-Trace chocolate with a vibrant cassis jelly at it's heart. Bold, elegant and with a modern, plant-based twist.

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