Ingredients
Passionfruit & Gorgonzola Filling
- white chocolate : 200 grams (7.05 ounces)
- cream 33% : 50 grams (1.75 ounces)
- passion fruit puree : 50 grams (1.75 ounces)
- butter : 10 grams (0.35 ounces)
- gorgonzola : to taste
Equipment
- Kitchen Scale
Accurately measure your ingredients to ensure the perfect balance of flavors.
- Saucepan
Heat the passion fruit puree and cream separately to avoid curdling.
- Blender
Used for creating a smooth and shiny ganache by emulsifying the ingredients well.
- Spatula
Helps in gently mixing the ingredients and scraping down the sides of the bowl.
- Pastry Bag
Allows you to pipe the filling neatly into the macarons, making sure every bite is perfect.
Instructions
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Servings
Variations
Faq
- How do I prevent my cream from curdling?
Make sure to heat the cream and passionfruit puree separately. Mixing them together while heating can cause curdling.
- Can I use a different type of chocolate?
Yes, you can use a high-quality dark or milk chocolate, but it may alter the flavor profile slightly.
- What’s the best way to ensure a “shiny” ganache?
Use a blender to emulsify the mixture until smooth, and add the butter at room temperature before blending again.
- How long should I let the macarons rest before serving?
Allow the macarons to rest overnight to let the flavors meld together for an absolutely divine taste.
- Can I whip the ganache before using it?
Yes, whipping the ganache before piping it into the macarons will make it fluffier and lighter.
- How can I store the leftover filling?
Store any leftover filling in an airtight container in the fridge for up to one week.