The infinite creativity of Jean-Marie Auboine! Here are the ingredients: macadamia praline 800 grams, 100 grams of cocoa butter, white chocolate, 100 grams, 150 grams candied pineapple.
Method for the filling
Caramelize with sugar, water and glucose pineapple.
Bake at 190.
Pour over the macadamias.
Let cool and mix with a mixer with lecithin and a pinch of salt. After about ten minutes when the mixture is smooth, remove from the mixer and leave in the refrigerator for 30 minutes.
For shells:
Spray the molds with cocoa butter-colored arancionea 32 ° C on a lighter side.
Then spray very lightly with cocoa butter brown to 32C.
Cristallizzazzare in the refrigerator for 10 minutes. Place the stuffed with macadamia and pineapple, close with white chocolate. Let them come to room temperature, around 20C and make the shells with milk chocolate tempered.