For approximately 30 macarons

Ingredients

• 50 g cacao butter

• 350 g Valrhona Almond & Hazelnut Praline Paste

• 150 g slightly slated butter

Steps

1. Put the cocoa butter to melt in a bain-marie.

2. Mix in the robot with Almond & Hazelnut Praline Paste. Then pour into a dish and keep refrigerated.

   The next day, finish the cream praline.

3. To do this, mix the butter for 5 minutes then gradually add the praline-cocoa butter mixture.

4. It is read to use or to be kept in the fridge before using it

Tips

• Do not hesitate to try it, this filling is irresistible

• Come to Mauderne's cooking classes to learn the tips and secrets about this supernut macaron