Recipe Card
Macarons & hazelnut ganache
Preparation
15 mins
Refrigeration
30 mins
Serving
8 to 16 people
the ingredients
For 16 filled Macarons:
- 120 g of dark baking chocolate
- 200 g of whole liquid fresh cream
- 50 g of hazelnut powder
- 16 ALMOND MACARONS La Biscuiterie de Provence
- about 150 g of red fruits (choose from raspberries, blueberries, redcurrants...)
- 16 whole almonds
- powdered sugar for decoration
The preparation
In a bowl, break the dark chocolate into pieces. Bring the fresh cream to a boil. Immediately remove the pan from the heat and pour the cream into the bowl. Stir until smooth. Then add the hazelnut powder. Refrigerate for about thirty minutes.
Once cooled, generously cover each macaron with ganache. Then place two to three small fruits and one almond on each portion.
Finally, sprinkle the bites with powdered sugar. It's ready!
Recipe and photo by Delphine Pocard.
