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French Macaron with Jolanta – PISTACHIO GANACHE



225 g white chocolate

225 g whipping cream (35% fat)

35 g pistachio paste




  • chop up the chocolate and melt it in a bowl over a pan of simmering water.
  • bring the cream to the boil with the pistachio paste.
  • pour it over the chocolate a third at the time. Stir to obtain a smooth ganache.
  • transfer into a dish, press clingfilm over the surface of the ganache. Set aside in the fridge for the ganache to thicken.



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