Ganache Macaron mango and passion fruit



gr 220 mango puree with 10% sugar
gr 30 passion fruit puree with 10% sugar • gr 330 35% white chocolate
gr 10 glucose
1 vanilla bean
gr 20 butter


Heat up the purees with glucose. Melt the chocolate at 40/45°C. Mix together the chocolate with the liquids to obtain a glossy doughy mixture. Add the softened butter. Allow to crystallize a few hours and fill the shells.