One of the petit fours I put on while working pastry at roux.
Traditionally a macaron is almond based but to enhance the flavour I used ground peanut in the shell. Then piped in a peanut praline and chocolate ganache!
One of the petit fours I put on while working pastry at roux.
Traditionally a macaron is almond based but to enhance the flavour I used ground peanut in the shell. Then piped in a peanut praline and chocolate ganache!