| For the Strawberry Ganache: |
| • | 20g elderflower liqueur |
| • | 500g The Perfect Purée Strawberry Puree, thawed |
| • | 10g vanilla bean paste |
| • | 500g Valrhona Dulcey Chocolate |
| |
| Method for the Strawberry Ganache: |
| 1. | Melt the chocolate. |
| 2. | Bring the puree, vanilla bean paste and elderflower liqueur to a simmer. |
| 3. | Blend into the chocolate in fourths, finish with the immersion blender. |
| 4. | Allow to crystallize at room temperature in a shallow layer with plastic touching the surface. |
| |
| For the Strawberry Marshmallow Fluff: |
| • | 5 oz. The Perfect Purée Strawberry Puree, thawed |
| • | 4 oz. corn syrup |
| • | 6 oz. sugar |
| • | 1/2 tsp. cream of tartar |
| • | 1 1/8 tsp. salt |
| • | 2 oz. egg whites |
| |
| Method for the Strawberry Marshmallow Fluff: |
| 1. | Whip the egg whites, cream of tartar and salt to stiff peaks. |
| 2. | Cook the strawberry puree, corn syrup and sugar to 230F. |
| 3. | Drizzle into the whipping whites. |
| 4. | Whip cool. |
| 5. | Store in the cooler. |
| |
| To Fill Macarons: |
| 1. | Pipe a ring of the Strawberry Ganache on the shell and fill with the Strawberry Fluff. |
| |
