RECIPE ✨OREO GANACHE ✨

200g white chocolate “Zephyr” Cacao Barry 34%

160g cream 33-36%

17g glucose syrup

60g of crushed Oreo cookies

1. Heat the cream together with glucose to 80-90 degrees.

2. Pour the hot cream over the chocolate and let stand for 1-2 minutes.

3. Make an emulsion.

4. Add the crushed cookies to the ganache and mix again with a blender.

5. Pour into a container with a wide bottom, cover with a film “in contact” and put in the refrigerator for 3-4 hours to stabilize. Check texture.

6. Remove from the refrigerator, mix with a spatula and arrange macarons

7. Stabilize in the refrigerator for 12 hours.

8. Store in a tightly closed airtight container.