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.
It is read to use or to be kept in the fridge before using it
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