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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
Ingredients
- 30 g trehalose
- 70 g sugar
- 25 g glucose syrup
- 60 g 35% cream
- 42 g mango puree
- 62 g yuzu puree
- 1/2 beans(s) Vanilla
- 1/2 cinnamon stick
- 40 g unsalted butter
- 40 g NCB-HD706-BY
- 75 g GIM-P1PLAIS-LN
- 150 g CHM-Q3720
- 70 g CHD-N70OCOA
- 75 g roasted hazelnut puree
- 140 g 38% cream
- 30 g glucose syrup
- 30 g sorbitol
- 13 g hazelnut liqueur
- yuzu zest
- 700 g CHD-P64EBPU
- 300 g CHD-N70OCOA
- Q.S. yellow colourant powder
- Q.S. gold powder
- Q.S. green colourant powder
- CHD-P64EBPU
- CHD-N70OCOA
- bronze powder
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