Hazelnut Sauce Recipe for Ice Cream

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Thick and decadent hazelnut sauce recipe for topping ice cream. You could also use this hazelnut sauce in fillings for cakes, pastries, or even in your morning latte.

hazelnut sauce recipe for ice cream
hazelnut sauce recipe for ice cream

Hazelnut Sauce Recipe for Ice Cream

How to make hazelnut sauce for ice cream, topping or filling cakes and pastries, or in your coffee.
Course Dessert

Ingredients
  

Roasted Hazelnut Praline Paste

  • 35 g water
  • 100 g sugar granulated
  • 100 g roasted hazelnuts peeled
  • salt pinch

Hazelnut Sauce

  • 100 g hazelnut praline paste
  • 40 g heavy cream

Instructions
 

Praline Paste

  • Roasted ~100 g of hazelnuts at 360 °F for 15 minutes. Remove the skins by using a towel and rubbing them until most of the skins have come off. Try removing all of them, but get as much as possible off of the hazelnuts.
  • In a medium saucepan, combine water and sugar over medium heat. Stir until sugar dissolves and begins boiling. Stop stirring the saucepan and let it boil until it becomes an amber-golden color.
  • Do not overcook the caramel. It will become quite a darker brown if you overcook it.
  • Get a baking pan ready with a silicone baking mat lining it. Once your caramel sauce is finished, remove it from heat. Pour the hazelnuts into your caramel sauce until they are fully covered.
  • Pour the hazelnut and caramel sauce onto the silicone baking mat. Let it cool to room temperature, it will solidify.
  • Break the caramel into smaller pieces. Place them into a food processor. Blend on low, then on high. Scrape the sides down and blend until it becomes a paste. It will be LOUD. Prepare yourself!

Hazelnut Sauce

  • Measure 100g hazelnut paste into a heat proof bowl.
  • Heat the heavy cream over medium heat until it just before it comes to a boil.
  • Remove the cream from heat and pour into the hazelnut paste. Mix until full combined. Let it come to room temperature, then place it in the fridge for an hour until it thickens.
  • Store it in the fridge for 1 week or freeze and keep it for 1 month.
Keyword topping
roasted hazelnuts with caramel sauce

What is praline paste made of?

Praline paste is made of caramel (sugar and water) and roasted hazelnuts, then it’s blended into a paste.

what to do with praline paste

What does praline mean?

Praline means to cover hazelnuts in caramel sauce.

Can you freeze praline paste?

Yes, you can freeze praline paste and thaw it in a couple of hours at room temperature.

What to do with leftover praline paste?

You can make a praline base for a cake by easily adding 60g praline paste, 35g melted dark chocolate, and 35g of rice krispies. Place the base in a springform pan using the back of a spoon to push it into place. Put it in the freezer for 1 hour to let it solidify.

praline base for entremet

Salted Caramel Cream Filling

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Salted caramel cream filling can be used for countless recipes including:

  • Filling for cream puffs
  • Filling for cakes
  • Whipped topping
  • Filling tarts
  • Crème brulée base
Salted Caramel Cream Filling
Salted Caramel Cream Filling

Salted Caramel Cream Filling

How to make salted caramel cream filling for cakes, cream puffs, etc.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Servings 3 cups

Ingredients
  

  • 3/4 cup sugar granulated
  • 1/2 tsp salt
  • 1/2 cup heavy cream
  • 2 cups whole milk
  • 3 tbsp cornstarch
  • 1 tbsp vanilla bean paste
  • 3 egg yolks
  • 1 egg
  • 3 tbsp unsalted butter room temperature

Instructions
 

  • Place sugar in a medium saucepan over medium heat. Stir with a spatula until it turns into a golden amber color.
  • Slowly stream the heavy cream into the saucepan and whisk vigorously. The caramel with bubble and potentially splash you. Be careful to stand back as you add the cream and stir until fully combined.
  • Add milk, salt and vanilla bean paste to the saucepan. Let it heat until just before it starts boiling (1-2 bubbles).
  • While you're waiting for your cream to heat up, in a separate large bowl, place egg yolks, egg and cornstarch. Whisk them together.
  • Temper the eggs by adding the hot cream VERY SLOWLY and whisking vigorously. Do not cook the eggs. Try adding just a small amount ~1 tbsp cream mixture at a time until you feel comfortable adding more. This way, you won't cook your eggs.
  • Place the egg/cream mixture back into the saucepan by straining it through a sieve into the saucepan. This will take out any pieces of egg that may have cooked, leaving you with a smooth mixture. Heat the mixture on medium heat.
  • Whisk the custard while it's heating. You'll know when it's thickened. It will be very difficult to stir the pot, you'll see how thick your custard is when you're stirring it. Once you're happy with the thickness, remove the saucepan from the heat. Add butter and mix until the butter is fully melted and combined into the custard.
  • Chill the custard by putting it in a fresh bowl and adding plastic wrap directly to the custard to prevent it from making a skin. Chill for 2-3 hours until cold. Then it's ready to use!

Butternut Squash Curry with Coconut Milk

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vegetarian butternut squash curry with coconut milk

Butternut squash is one of the most resilient vegetables. It will keep at room temperature for months on end. When you’re in a pinch to create a healthy meal, butternut squash curry with coconut milk is one of my go to recipes.

butternut squash curry with coconut milk
vegetarian butternut squash curry with coconut milk

Butternut Squash Curry with Coconut Milk

How to make vegetarian butternut squash curry with coconut milk
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Servings 6 Servings

Ingredients
  

  • 2 cups butternut squash cubed
  • 1 small onion diced
  • 1 tbsp olive oil extra virgin
  • 1 tbsp ginger grated
  • 2 tbsp red curry paste
  • 1/2 tbsp yellow curry powder
  • 1 can coconut milk
  • 3/4 cup chicken broth
  • 2 tsp sugar granulated
  • 2 cups fresh spinach
  • handful cilantro chopped
  • handful cashews
  • 2 cups basmati rice cooked

Instructions
 

  • Sauté onions over medium heat with olive oil for a couple of minutes. Add butternut squash and ginger. Stir to coat the mixture.
  • Add the red curry paste and yellow curry powder. Stir to coat all of the butternut squash. Cook for 2-3 minutes until fragrant.
  • Add chicken broth, coconut milk and sugar to the mixture. Simmer the squash on medium heat until it's fully cooked throughout ~15-20 min. Pierce with a fork to check doneness.
  • Finally, add the spinach and stir until it's wilted and combined in the sauce.
  • Remove the curry from the heat source. Serve curry over freshly cooked rice. Top with cilantro and cashews.
Keyword dinner, vegetarian

Decorating Icing Recipe for Piping

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decorating icing recipe for piping

Step by step guide how to make decorating icing for piping on cookies. Royal icing is easy to make in only a few minutes. It’s a very sturdy icing, but allow your piped cookies to dry overnight, and then they will stack together nicely without smudging.

Try making a few different colored icings with the same batch. Separate each color into 2 bowls. Then, you can thin out one of the bowls of icing with a bit of water, and use that for flooding your cookies.

After you’ve flooded your cookies, let them dry for a couple of hours. Then, add your thicker icing on top for writing, and designs.

decorating icing recipe for piping

Decorating Icing Recipe for Piping

How to make icing for piping and decorating cookies
Prep Time 15 mins
Course Dessert
Servings 3 cups

Ingredients
  

  • 6 tbsp egg whites
  • 4 cups icing sugar
  • food coloring optional

Instructions
 

  • Place the whisk attachment on a stand mixer and beat the egg whites on medium speed until creamy and bubbly.
  • Add the icing sugar slowly, until fully combined. Beat until they are glossy and the icing is thick ~3-5 min.
  • Separate the icing into bowls, and add food coloring as needed.
  • To thin out your icing for flooding cookies, add a tiny bit of water to your icing.
  • Use icing immediately or place the icing in the fridge in an airtight container.
Keyword icing

French Layered Dessert

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How to make french layered dessert, French Napoleon from scratch. There are 3 steps to making this dessert. It’s much easier to make the puff pastry 1 day before. The following day, make the vanilla bean custard, then chill for a few hours. In the meantime, bake the puff pastry and let it cool. Finally, make the royal icing and melt the chocolate for the design. You’re ready to assemble your french layered dessert when you have all of your steps prepped and finished.

layered french dessert eggless puff pastry recipe
layered french dessert eggless puff pastry recipe

Eggless Puff Pastry Recipe

Step by Step guide to making homemade eggless puff pastry
Course Dessert
Servings 3 lbs

Ingredients
  

  • 4 cups all purpose flour
  • 2 tsp salt
  • 100 g butter cold
  • 1 1/4 cups water
  • 400 g butter room temperature
  • 1/2 cup flour

Instructions
 

  • Measure flour and salt in a large mixing bowl.
  • Cut in cold butter with a pastry blender until it resembles coarse crumbs.
  • Pour water into a well in the center of the flour.
  • Mix and knead for a few minutes until the dough becomes smooth.
  • Chill dough for 30 min. Wrap in cling wrap.
  • Mix room temperature butter and flour together. Shape into a 9" square by beating it with a rolling pin in between 2 cling wrap pieces on a cutting board.
  • Roll the dough out to a 12" square. Place butter in a diamond shape on the dough.
  • Close the dough around the butter like an envelope and seal the edges so the butter is fully enclosed.
  • Use flour as needed to roll the dough into a rectangle shape until its ~ 1/4" thick. Fold the dough like a letter. Fold one side over the center. Then fold other other side over the center creating 3 layers of even size.
  • Roll out the dough into a rectangle again and repeat the letter folding process. Chill for 30 min.
  • Repeat this process until you have completed 6 folds, chilling for 30 min in between every 2 folds.
  • Your puff pastry is ready to be used.
Vanilla Bean Custard Filling

Vanilla Bean Custard Filling

How to make vanilla beand custard filling for french layered pastry dessert
Prep Time 8 mins
Cook Time 20 mins
Total Time 28 mins
Course Dessert
Servings 3 cups

Ingredients
  

  • 2 cups whole milk
  • 1 vanilla bean seeds scraped
  • 1 tsp vanilla extract
  • 5 egg yolks
  • 1/2 cup sugar granulated
  • 3 tbsp flour
  • 3 tbsp cornstarch

Instructions
 

  • Heat whole milk over medium heat in a medium saucepan. Add vanilla bean seeds and vanilla pod to the mixture.
  • While the milk is heating up, place egg yolks, flour, cornstarch, sugar and whisk together in a large heat proof mixing bowl.
  • Heat the milk until just before it comes to a boil. Remove the vanilla bean pod. Slowly add the hot milk ~1 tbsp at a time to start, to the egg mixture. Whisk vigorously so you do not cook the eggs. When you have added all of the hot milk to the egg mixture, strain the mixture by using a sifter over the saucepan, and pour the egg/milk mixture back into the saucepan.
  • Heat this mixture over medium heat until it thickens.
  • When it thickens up, you'll be able to feel the resistance in your whisk. Set a timer to heat it another 30 seconds, then remove it from the heat source.
  • Let your custard cool down a bit, add the vanilla extract.
  • Once it's cooled down enough to go in the fridge, put a bit of cling wrap on the custard to prevent it from making a skin.
  • Chill for 2 hours.
Keyword dessert
french napoleon icing recipe

French Napoleon Icing Recipe

How to make French Napoleon royal icing
Prep Time 20 mins
Course Dessert

Ingredients
  

  • 2 egg whites room temperature
  • 2 tsp lemon juice
  • 3 cups icing sugar

Instructions
 

  • Beat egg whites and lemon juice together for a couple of minutes until foamy/fluffy.
  • Add icing sugar slowly until it's fully combined.
  • Mix on medium speed until it's smooth and glossy. Add more icing sugar if necessary to achieve consistency that you want.
Keyword icing
how to make french layered dessert

How to Assemble French Layered Dessert

  1. Split puff pastry in half. You only need half of the dough to create this dessert. Freeze the other half for up to 6 months.
  2. Roll puff pastry into a rectangle, until it’s about 1/2 cm or smaller thickness. The thinner the better. The dough will be hard to roll out. Prick the dough all around with a fork.
  3. Cut the rolled dough into 3 equal parts lengthwise with a knife.
  4. Place dough on a pan lined with parchment paper. Place a piece of parchment paper on top of the dough. Place another pan on top of the parchment paper/dough to weigh it down.
  5. Bake at 400 degrees F for 25 min. Remove the top baking pan and parchment paper 5 min before it’s done baking to create a golden color for the pastry.
  6. Let the pastry cool on a wire rack.
  7. Warm up ~50 g bittersweet chocolate in the microwave. Put the chocolate in a piping bag, and cut a very tiny hole at the end. Set aside.
  8. Place 1 layer of pastry on a plate. Spread half of the pastry cream on the pastry, right to the edges.
  9. Place another piece of pastry on top of the pastry cream.
  10. Add the rest of the pastry cream on top of the second layer of pastry.
  11. Now, place the third pastry piece on top.
  12. Pour the royal icing top of the third pastry layer.
  13. Cover the royal icing in lines of your melted chocolate.
  14. Once you’ve made all of your lines on your royal icing, use a knife to gently cut through the icing. You’ll want to cut the opposite way of your lines to give it an aesthetic look to it.
  15. Serve immediately, or store in the fridge for up to 3 days.
  16. Store in the freezer for up to 1 month.
french layered dessert eggless puff pastry recipe ideas
french napoleon icing recipe

Salted Caramel Macaron Filling Recipe

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Salted caramel macaron filling will take you about an hour to make recipe. Be prepared to make this before your macarons to give you sufficient time for it to cool down.

salted caramel macaron filling recipe
salted caramel macaron filling recipe

Salted Caramel Macaron Filling Recipe

How to make salted caramel filling for macarons
Course Dessert
Servings 40 macarons

Ingredients
  

  • 1 cup sugar granulated
  • 1/4 cup water
  • 2 1/2 cups heavy cream
  • 1/4 cup butter unsalted
  • 1/2 tsp salt

Instructions
 

  • Place cream at room temperature ~ 20 min in a container that's easily pourable.
  • Place sugar in the center of a medium saucepan. Pour the water around the sugar on the sides of the saucepan. Place on medium heat. There is no need to stir the mixture.
  • Bring the mixture to a boil and let it change color without stirring it. It should change to a light-brown color. Remove from heat.
  • Stir the mixture and pour the heavy cream over the syrup.
  • When the heavy cream is all mixed in, place the saucepan back on medium heat. At this point you need to be continuously stirring and soon it will create a homogeneous light golden brown color.
  • Add the butter to your caramel mixture and continue to stir it so it doesn't burn on the bottom. It will take time to thicken and turn a golden brown color, be patient.
  • Remove from heat when it's thickened enough to hold its shape in a macaron. Add salt and stir together until the mixture has cooled down a bit.
  • Once it's cooled down to room temperature, place it in a piping bag and fill your macarons.
  • Store in the fridge for 1 week or in the freezer for 1 month.
Keyword macaron filling

Almond Raspberry Macarons

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Almond raspberry macarons use almond extract to give them a bit of a stronger almond flavor in the shells. Almond raspberry macarons are decadent, melt in your mouth, and have a flavor burst of raspberry in the center.

almond raspberry macarons
how to make almond raspberry macarons

Almond Raspberry Macarons

How to make almond raspberry macarons using almond extract for extra flavor
Prep Time 3 hrs
Cook Time 36 mins
Total Time 3 hrs 36 mins
Course Dessert

Equipment

  • scale
  • Stand mixer
  • Thermometer
  • sifter

Ingredients
  

Italian Meringue

  • 55 g egg whites room temperature
  • 38 g water
  • 150 g sugar granulated

Almond Batter

  • 55 g egg whites room temperature
  • 150 g almond flour sifted
  • 150 g icing sugar sifted
  • 1/4 tsp almond extract

Raspberry Buttercream Filling for Macarons

  • 1 cup butter room temperature
  • 4-5 cups icing sugar
  • 1 tsp vanilla extract
  • 2-4 tbsp raspberry jam to taste

Instructions
 

  • In a large mixing bowl, mix together 55g egg whites, 1/4 tsp almond extract, and any food coloring (gel or powdered food coloring). Add sifted and weighed icing sugar and almond flour. Mix together until it forms a homogenized paste.
  • In a stand mixer, add 55g egg whites and beat on high.
  • In a small saucepan, add water and granulated sugar. Heat on medium heat until it reaches 118 degrees C. Place stand mixer on low-med speed and stream the sugar on the edge of the bowl until it's completely mixed in. Whip on high until you feel the bowl cool down to warm. The Italian meringue is complete when you can turn the bowl over upside down and the meringue won't move.
  • Add 1/2 the meringue to the almond batter until it's fully mixed in.
  • Add the rest of the meringue to the almond batter and mix until it's just combined. Then, give it a few more turns with a wooden spoon until it flows like lava. You should be able to cut through the dough with a wooden spoon and then have it flow back gently, but having the divide easily seen.
  • Use your aluminum pan and line it with parchment paper or a silicone baking mat. Pipe macaron batter with a 0.5" tip to create 1.5" macarons on a Silpat or parchment paper. Bang the bottom of the pan until all the air bubbles have been removed. Add any sprinkles at this point. Let dry for 30 min.
  • Bake for 12 min at 300 degrees F.

Vanilla Raspberry Buttercream Filling

  • In a stand mixer. beat butter until fluffy on med-high speed.
  • Add 1 cup of icing sugar at a time on medium speed until you reach 4 cups total.
  • Add vanilla extract, and 2 tbsp of raspberry jam. Beat together and taste test.
  • Add 1-2 tbsp more raspberry jam for a more pungent flavor. Add the last cup of icing sugar as needed – more sweet/stiffer icing. Add a tiny bit of milk to thin it out as needed.
  • When macaron shells have cooled, pipe the filling onto the macarons and sandwich the shells together using similar sizes.
  • Store in the fridge for 3 days or store in the freezer for 1 month.
Keyword macaron filling, macarons
how to make almond raspberry macarons
how to make almond raspberry macarons buttercream filling

Eggless Puff Pastry Recipe

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Step by step guide how to make your own eggless puff pastry recipe at home. Be prepared, as this will take 2.5-3 hours. Store eggless puff pastry in the fridge for 2 days, or freeze it for up to 6 months.

eggless puff pastry recipe

9 Eggless Puff Pastry Recipe Ideas:

  • danishes
  • tarts
  • chocolate braids
  • churros
  • turnovers
  • spinach and cheese puffs
  • cranberry brie bites
  • mushroom filled pastry bites
  • pulled pork pastry puffs
layered french dessert eggless puff pastry recipe

Eggless Puff Pastry Recipe

Step by Step guide to making homemade eggless puff pastry
Course Dessert
Servings 3 lbs

Ingredients
  

  • 4 cups all purpose flour
  • 2 tsp salt
  • 100 g butter cold
  • 1 1/4 cups water
  • 400 g butter room temperature
  • 1/2 cup flour

Instructions
 

  • Measure flour and salt in a large mixing bowl.
  • Cut in cold butter with a pastry blender until it resembles coarse crumbs.
  • Pour water into a well in the center of the flour.
  • Mix and knead for a few minutes until the dough becomes smooth.
  • Chill dough for 30 min. Wrap in cling wrap.
  • Mix room temperature butter and flour together. Shape into a 9" square by beating it with a rolling pin in between 2 cling wrap pieces on a cutting board.
  • Roll the dough out to a 12" square. Place butter in a diamond shape on the dough.
  • Close the dough around the butter like an envelope and seal the edges so the butter is fully enclosed.
  • Use flour as needed to roll the dough into a rectangle shape until its ~ 1/4" thick. Fold the dough like a letter. Fold one side over the center. Then fold other other side over the center creating 3 layers of even size.
  • Roll out the dough into a rectangle again and repeat the letter folding process. Chill for 30 min.
  • Repeat this process until you have completed 6 folds, chilling for 30 min in between every 2 folds.
  • Your puff pastry is ready to be used.
eggless puff pastry recipe ideas

Vanilla Raspberry Macarons

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Step by step guide how to make vanilla raspberry macarons using raspberry vanilla buttercream filling.

Raspberry macarons have a pungent, pop of sharp flavor. Raspberry macarons have a deep red center giving them an eye catching look to them. We added a few clear sprinkles to the top of our macarons to give it an extra shimmer.

vanilla raspberry macaron recipe
vanilla raspberry macaron recipe

Vanilla Raspberry Macarons

Step by step guide how to make vanilla raspberry macarons
Prep Time 3 hrs
Cook Time 36 mins
Total Time 3 hrs 36 mins
Course Dessert
Servings 40 macarons

Equipment

  • scale
  • sifter
  • Thermometer
  • Stand mixer

Ingredients
  

Italian Meringue

  • 55 g egg whites room temperature
  • 38 g water
  • 150 g sugar granulated

Almond Batter

  • 55 g egg whites room temperature
  • 150 g almond flour sifted
  • 150 g icing sugar sifted

Vanilla Raspberry Buttercream Filling for Macarons

  • 1 cup butter room temperature
  • 4-5 cups icing sugar
  • 1 tsp vanilla extract
  • 2-4 tbsp raspberry jam to taste
  • 1 vanilla bean seeds scraped

Instructions
 

  • In a large mixing bowl, mix together 55g egg whites and any food coloring (gel or powdered food coloring). Add sifted and weighed icing sugar and almond flour. Mix together until it forms a homogenized paste.
  • In a stand mixer, add 55g egg whites and beat on high.
  • In a small saucepan, add water and granulated sugar. Heat on medium heat until it reaches 118 degrees C. Place stand mixer on low-med speed and stream the sugar on the edge of the bowl until it's completely mixed in. Whip on high until you feel the bowl cool down to warm. The Italian meringue is complete when you can turn the bowl over upside down and the meringue won't move.
  • Add 1/2 the meringue to the almond batter until it's fully mixed in.
  • Add the rest of the meringue to the almond batter and mix until it's just combined. Then, give it a few more turns with a wooden spoon until it flows like lava. You should be able to cut through the dough with a wooden spoon and then have it flow back gently, but having the divide easily seen.
  • Use your aluminum pan and line it with parchment paper or a silicone baking mat. Pipe macaron batter with a 0.5" tip to create 1.5" macarons on a Silpat or parchment paper. Bang the bottom of the pan until all the air bubbles have been removed. Add any sprinkles at this point. Let dry for 30 min.
  • Bake for 12 min at 300 degrees F.

Vanilla Raspberry Buttercream Filling

  • In a stand mixer. beat butter until fluffy on med-high speed.
  • Add 1 cup of icing sugar at a time on medium speed until you reach 4 cups total.
  • Add vanilla extract, vanilla bean seeds and 2 tbsp of raspberry jam. Beat together and taste test.
  • Add 1-2 tbsp more raspberry jam for a more pungent flavor. Add the last cup of icing sugar as needed – more sweet/stiffer icing. Add a tiny bit of milk to thin it out as needed.
  • When macaron shells have cooled, pipe the filling onto the macarons and sandwich the shells together using similar sizes.
  • Store in the fridge for 3 days or store in the freezer for 1 month.

Notes

Only use egg whites from a carton. Do not separate eggs for your egg whites.
Beat your meringue until you can turn the bowl upside down and it won’t move.
Keyword macaron filling, macarons

Dark Chocolate Ganache Filling Recipe for Macarons

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Step by step guide to making dark chocolate ganache filling for macarons. Make this recipe ahead of time, before making your macarons so it has time to cool in the fridge.

pink macaron-with dark chocolate ganache filling

Dark Chocolate Ganache Filling Recipe for Macarons

Step by step guide to making dark chocolate ganache filling for macarons.
Course Dessert
Servings 60 macarons

Ingredients
  

  • 100 g whipping cream
  • 120 g dark chocolate wafers
  • 20 g butter unsalted

Instructions
 

  • Bring the heavy cream to a boil in a small saucepan on medium heat.
  • Measure your dark chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the dark chocolate wafers.
  • Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
  • Place the mixture into the fridge until it's fully cooled.
  • Microwave the dark chocolate ganache filling in 10 second intervals until you've obtained the consistency you want for piping your macarons.
Keyword ganache, macaron filling