Ingredients:
· 8 neutral macaron shells Masdeu
· Cream of Christmas spices
120 g of white couverture
70 g hazelnut praline
20 g specula biscuit powder
60 g hazelnut paste
34 g of butter
1 g Maldon Salt
1 g grated mandarin peel
· 20 g specula biscuit powder
Elaboration:
Christmas spice cream
1. Mix the hazelnut praline with half of the specula biscuit and blend.
2. Add the hazelnut paste and the melted couverture.
3. Add the softened butter, salt and grated manderin peel.
4. Pre-crystallize at 23ºC.
Assembly:
Place the spice cream in a spiral shape on the macaron. Add the chopped biscuit and cover.
Let it rest**.
**It is recommended to let it rests for 24 hours until the macaron absorbs the moisture from the filling.
