The Toucan | Le Royal

Name: The Toucan | Le Royal
Ingredients: 137 g sugar; 75 g 35% cream; 12 g glucose; 53 g butter; 2 g sea salt; 2 g Madagascar vanilla; 20 g CHD-S65INAY Hydrate gelatine in water. Caramelise sugar and deglaze with heated mixture of cream, glucose, salt and vanilla.; 65 g 35% cream; 25 g butter; 19 g sorbitol powder; 25 g yuzu puree; 22 g powdered glucose; 40 g yuzu juice; 40 g CHD-Q65MADINOP; 166 g CHM-Q41ALUN; 67 g CHW-N34ZEPH; 5 g oil; 10 g yuzu puree; 10 g BIG-PF-1BO; 10 g amaranth; 0.4 g sea salt; 0.4 g sansho powder; 5 g Pop Rocks

www.barry-callebaut.com

Create a decadent truffle macaron with sea salt caramel, yuzu ganache, and yuzu-crunch layers. Perfect for chocolate lovers!

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Ingredients

137 g sugar
75 g 35% cream
12 g glucose
53 g butter
2 g sea salt
2 g Madagascar vanilla
20 g CHD-S65INAY Hydrate gelatine in water. Caramelise sugar and deglaze with heated mixture of cream, glucose, salt and vanilla.
65 g 35% cream
25 g butter
19 g sorbitol powder
25 g yuzu puree
22 g powdered glucose
40 g yuzu juice
40 g CHD-Q65MADINOP
166 g CHM-Q41ALUN
67 g CHW-N34ZEPH
5 g oil
10 g yuzu puree
10 g BIG-PF-1BO
10 g amaranth
0.4 g sea salt
0.4 g sansho powder
5 g Pop Rocks