Hazelnut and Praline Paris-Brest Macaron filled with Opalys 33%, Caramelia 36% and Tanariva 33%
Hazelnut and Praline Paris-Brest Macaron filled with Opalys 33%, Caramelia 36% and Tanariva 33%
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.valrhona.us.
Ingredients
- 100g hazelnut flour (or finely ground toasted hazelnuts)
- 100g powdered sugar
- 75g egg whites (aged at room temperature, about 2 large eggs)
- 100g granulated sugar
- 30ml water
- A pinch of salt
- 200g Tanariva 33%
- 30g Toasted hazelnuts
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