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Executive Chef Pascal Bernou
France
Maison Rougié
Foie gras ganache macarons stuffed with caramelized apples
Impress your clients with these innovative macarons, combining foie gras ganache and caramelized apples. A refined appetizer that will surprise your guests.
4 pers.
30 min
Ingredients
- Foie gras ganache 150g
- Plain or savory macarons 12 pieces
- Golden apples 1 piece
- Butter 50g
- Espelette pepper QS
- Fresh peanuts 100g
- Golden sesame seeds 50g
4 pers.
30 min
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Preparation
1
Cut the Golden apples into small cubes and cook them gently with a knob of butter and some Espelette pepper.
2
Peel and crush the fresh peanuts.
3
Mix the foie gras ganache with the caramelized apples, crushed peanuts, and sesame seeds.
4
Fill the macaron shells with this mixture.
5
Arrange the stuffed macarons on a round plate and serve.
Chef's Tip
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