Inaya™ Macaron
Recipe
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Inaya™ shells
ingredients | preparation |
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Cook at 123°C |
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Cook at 254°F/123°C |
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Pour over |
Make an Italian meringue. |
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Blend and sieve |
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Blend and sieve |
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Blend and sift |
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Add |
Blend the two mixtures together once the Italian meringue is at 40°C. |
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Blend the two mixtures together once the Italian meringue is at 104°F/40°C. |
Inaya™ Ganache
ingredients | preparation |
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Bring to a boil |
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At 80°C, pour over |
Pour the cream at 80°C over the Inaya™ 65% dark chocolate couverture. |
Assembly
ingredients | preparation |
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Place approximately 4 g of Inaya™ ganache between two Inaya™ shells. |