For approximately 30 macarons
50 g cacao butter
350 g Valrhona Almond & Hazelnut Praline Paste
150 g slightly slated butter
Put the cocoa butter to melt in a bain-marie.
Mix in the robot with Almond & Hazelnut Praline Paste. Then pour into a dish and keep refrigerated.
The next day, finish the cream praline.
To do this, mix the butter for 5 minutes then gradually add the praline-cocoa butter mixture.
Do not hesitate to try it, this filling is irresistible
Come to Mauderne's cooking classes to learn the tips and secrets about this supernut macaron