Ferrero Rocher Macarons
Ferrero Rocher Macarons filled with milk chocolate ganache, that made with hazelnut praline and covered in chocolate with hazelnuts glaze.
Servings 24 macarons
Calories 30kcal
Equipment
- 1 emulsify blender
Ingredients
Milk chocolate ganache
- 250 gr milk chocolate
- 260 gr heavy cream
- 20 gr glucose syrup
- 50 gr hazelnut praline
- 1 pinch of salt
Ferrero Rocher Glaze
- 200 gr milk chocolate
- 60 gr grapeseed oil
- 2 gr Mycryo cocao butter powder (optional)
- 100 gr roasted crushed hazelnuts
Instructions
Milk chocolate ganache
- In the small sauce pan warm up heavy cream and glucose syrup. Do not boil!
- Add hot mixture over milk chocolate and let it set for a few minutes.
- Emulsify with hand blender.
- Add hazelnut praline and salt. Emulsify again.
- Transfer ganache into flat container and cover with the plastic wrap "to contact".
- Keep ganache in the fridge for 4-6 hours before filling macarons.
Ferrero Rocher Glaze
- Melt milk chocolate in the microwave or use doubel boiler method.
- Add Mycryo Cocoa Butter powder and grapeseeds oil.
- Emulsify with hand blender.
- Add roasted crushed hazelnuts and mix with spatula.
- Working temperature of the glaze is 86-89F (30-32C)
- Keep glaze in the fridge for 2-3 months. Warm up glaze and use it when needed.
How to assemble Ferrero Rocher Macarons
- Transfer milk chocolate ganache into pipping bag with round pipping tip.
- Pipe ganache onto the buttom side of macaron shell, place roasted hazelnut in the center and sandwich together with a similarly sized macaron shell.
- Place assembled macarons into air-tight container and keep in the regrigerator for 12 hours. They need to mature before you can decorate and enjoy them.
- When macarons matured in the fridge, cover top shell with Ferrero Rocher glaze or dip half of macaron in the glaze and place on cooling rack. The galze needs to get harder.
- Decorate macarons with edibel gold leafes.
Nutrition
Serving: 1macaron | Calories: 30kcal