Ingredients
Caramelized nuts
sugar
150g
5.25oz
0.60cup
10tbsp
whipping cream
125g
4.23fl oz
roasted peanuts (salted)
115g
4.03oz
0.46cup
7.71tbsp
Milk chocolate ganache
milk chocolate
240g
8.40oz
1cup
16tbsp
whipping cream
150g
5.07fl oz
butter
30g
1.05oz
2tbsp
Chocolate glaze
milk chocolate
300g
10.50oz
1.20cup
20tbsp
vegetable oil
30g
1.01fl oz
Method
Caramelized nuts
- Heat the cream.
- Melt the sugar in a saucepan over medium heat.
- Gradually pour in the hot cream, whisking the caramel. Combine, reheat if necessary.
- Mix the caramel with peanuts, cool and put over macaron shells.
- Put in the fridge.
Milk chocolate ganache
- Heat the cream, and pour it over chocolate. Punch with a blender.
- Add the butter and beat again with a blender.
- Cover with film in contact and put in the fridge for stabilization for 2-3 hours.
- After that, stuff the macarons and put it in the freezer for 20 minutes.
Chocolate glaze
- Melt the chocolate, and mix it with vegetable oil. Operating temperature is 89-93F (32-34C).
- Take the macarons out of the freezer and cover with chocolate glaze.
- Place in refrigerator for 24 hours to soak.
- The shelf life of macarons with this filling is 3 days.
