Ingredients

Pina Colada ganache
coconut cream
0.25 cup
90 ml
2.97 fl oz
glucose sugar (syrup)
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
pineapple puree
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
white chocolate
1 cup
240 g
8.40 oz
7.92 fl oz
malibu rum
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
butter (of a premium quality)
0.25 cup
90 g
3.15 oz
2.97 fl oz

Method

Hello, everyone! This time we would like to share a recipe for a delicate macarons filling with Pina Colada cocktail flavor. Enjoy!

Ingredients

You will need:

  • Coconut cream 90 ml | 3.00 fl oz
  • Glucose sugar (syrup) 20 g | 0.70 oz
  • Pineapple puree 35 g | 1.25 oz
  • White chocolate 240 g | 8.45 oz
  • Malibu rum 35 g | 1.25 oz
  • Butter (of a premium quality) 90 g | 3.15 oz

Cooking instructions

  1. Melt the chocolate, and heat coconut cream with glucose until completely dissolved; lightly heat pineapple puree.
  2. Pour the cream and sugar over the melted chocolate, and stir; add the pineapple puree, and whip the mix with a blender until it emulsifies.
  3. Add the room temperatured Malibu rum to the emulsion. Mash again with a blender.
  4. When the mass has cooled to 35C (95F), add the room temperatured butter of "fondue" consistency, and mash the mass with a blender.
  5. Let the mass crystallize in the fridge for 10 to 12 hours.

That’s it! The ganache is ready to use!

Please your loved ones!