Ingredients

Ganache
milk chocolate
0.50 cup
140 g
4.90 oz
4.62 fl oz
cream 33%
2 tbsp
30 g
1.05 oz
0.99 fl oz
butter
1 tbsp
16 g
0.56 oz
0.53 fl oz
banana
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz

Method

Cooking method

  1. Combine the chocolate with the cream, and heat until the chocolate dissolves.
  2. Add the butter and banana.
  3. Mash the mixture with a blender.
  4. Cover the ganache with foil in contact, and refrigerate for 6-8 hours.
  5. After stabilization, place the filling on the macaron shells, and put the macarons in the fridge for soaking.