Plaisir-Sucre Macaron

$2.50

Some serious work is required to make this little fellow. We start by making our own Gavotte biscuits, then we do hazelnut paste, then transfer that to our home-made gianduja, mix it with crashed biscuits and make lovely crunchy layer that will come in the centre of our milk chocolate ganache. Shells contain dark chocolate and traces of coffee. Enjoy.

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