For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 165g double cream

• 1 red chilli

• 35g of sugar

• 200g dark chocolate

• 50g butter

Steps

1. Cut the butter in small dices

2. Cut the dark chocolate in small pieces and put it in a bowl

3. Bring the double cream to boil in a pan with the red chilli

4. Remove the red chilli from the cream

5. Poor the cream on the chocolate in 3 times and stir until you get a smooth ganache texture

6. Cool it down to 50°c and add the butter

7. Whisk until getting a smooth and glossy ganache

8. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• Use a spatula and not a whisker to whisk the ganache. This is the key secret for the success of this filling.

• For any ganache with dark chocolate, leave it 30-min ( depends of the temperature of the room) outside so th.at the ganache is no too hard to pipe

• Depending on how spicy you like your food, you can put the chili overnight in the cream before heating it.

• Come to Mauderne's baking classes to learn the tips and secrets about this delicious fillings for macarons