Bourgeonner | Van Houten Professional
Discover the exquisite Truffle Macaron recipe by Hisashi Onobayashi, featuring exotic yuzu caramel and noisette ganache for a sophisticated chocolate treat.
Ingredients
- 30 g trehalose
- 70 g sugar
- 25 g glucose syrup
- 60 g 35% cream
- 42 g mango puree
- 62 g yuzu puree
- 0.5 beans(s)
- Vanilla
- 1/2 cinnamon stick
- 40 g unsalted butter
- 40 g NCB-HD706-BY
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