For lemon ganache: 400 g white chocolate pastry 4 tbsp. fresh cream 2 lemons juice The zest of a lemon Boil the cream with lemon juice and half lemon zest, then over low heat let reduce by half ...

Filling macaroons white chocolate/lemon

For lemon ganache:

400 g white pastry chocolate

4 tsp. thick cream

the juice of 2 lemons

the zest of a lemon

Boil the cream with the lemon juice and the half zest of lemon, then over low heat let reduce by half and finally off the heat add the white chocolate and melt it completely in the cream. Mix vigorously to obtain a thick enough cream.

Assemble your macaroons by putting a teaspoon of lemon ganache on a macaroon, put another macaroon on the top. Let the cream take then ...... ..... Devour !!!!!!!

Just some photos of the dessert prepared for the baptism of Mathis and 30 years of Amandine. A raspberry on a sponge cake with raspberry jam, vanilla muslin cream, raspberry cream mousseline. Accompanied by a chocolate crunch .......

Ingredients 8 medium sized potatoes 3 cooked smoked sausages 1 large onion 1tete of garlic salt/pepper Herbs of provende Olive oil In a frying pan, put a bottom of oil and fry onion and garlic finely chopped. At the end......

For the lemon curd Juice of 3 large lemons 50 gr of butter 3 eggs 150 gr of caster sugar 1 c of cornflour 2 sheets of gelatin Soak the gelatin 5 min in cold water 1) Cut the butter into pieces 2) In the bowl of the cook'in add the ......

Coffee macaroon filling Christophe Felder's coffee cream: 125g of good quality pomade butter (Lescure, Echiré, Grand Fermage ...) 80g of icing sugar 85g of almond powder 5g of freeze-dried coffee (2.5 sticks) 1 cc of hot water (especially not more ......