|King Arthur Almond Flour||190|
|Aged egg whites||170|
|Chef Rubber Egg White Powder||7|
|Cacao Berry Cocoa Powder 20-22% Fat||25|
Sift the almond powder and the confectionery sugar. Add the cacao powder. Robot Coupe for a few seconds if not fine enough. Whisk the egg whites, sucrose, and egg white powder until firm. Fold the dry mix with cocoa powder into the egg whites. Fold until the mixture becomes shiny and somewhat loose (you should have to squeeze the mixture from the piping bag not let it run). This process is called macaronner. Pipe 1" diameter disks onto parchment paper and let rest for about 30 minutes until it forms a skin. Bake in the convection oven at 150°C/300°F for 2 minutes with the vent closed and 8-9 minutes with the vent open. Let cool.
Earl Grey Ganache
|Fresh heavy cream 35%||290|
|Blue flowers earl grey tea||15|
|Cacao Barry Dark Chocolate Couverture 58%||270|
|Cacao Barry Milk Chocolate Couverture 38%||50|
|Plugra Butter 82% Fat||675|
Bring the cream to a simmer. Add the tea. Cover and let steep for 5 minutes. Strain the cream/tea mixture. Add cream to the infusion to bring weight back to 290 grams and simmer again. Pour the cream over half melted dark and milk chocolate. Add the soft peak butter and emulsify using a hand blender or a whisk, starting from the center and working towards the sides.
Formulation courtesy of The French Pastry School