Ingredients
Pina Colada ganache
coconut cream
90ml
2.97fl oz
0.36cup
6tbsp
glucose sugar (syrup)
20g
0.70oz
1.34tbsp
pineapple puree
35g
1.23oz
2.35tbsp
white chocolate
240g
8.40oz
1cup
16tbsp
malibu rum
35g
1.18fl oz
butter (of a premium quality)
90g
3.15oz
0.36cup
6tbsp
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
- Melt the chocolate, and heat coconut cream with glucose until completely dissolved; lightly heat pineapple puree.
- 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.
- Add the room temperatured Malibu rum to the emulsion. Mash again with a blender.
- When the mass has cooled to 35C (95F), add the room temperatured butter of "fondue" consistency, and mash the mass with a blender.
- 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!
