CHOCOCARAMEL MOUSSE

In a planetary mixer with a whisk attachment, whip all the ingredients together at high speed for 10-12 minutes.

Spread the whipped mixture in 8mm layers onto parchment paper sheets, then bake for 8 minutes at 210-220°C (closed valve).

Whip all the ingredients in a planetary mixer at medium speed, until you obtain a mousse with an airy structure.

In a planetary mixer with a whisk attachment whip and stabilize the cream with water and LILLY, until soft peaks form.

Combine with flavouring paste until you get a soft mousse.

Spread a thin layer of PRALIN DELICRISP between two sheets of parchment paper.

Refrigerate for 1 hour.

When cold, cut it with a steel ring smaller than the cake mould you are going to use.

Freeze until you need to use it.

In a planetary mixer fitted with a whisk attachment, whip the egg whites and the Caster sugar, until you get a weel-airy mass. 

In a separate bowl, mix the remaining ingredients.

Use a spatula to gently combine the due mixture in two-three times, without deflating the mass.

Transfer it in a pastry bag fitted with a plain round tip, then pipe the macarons in circles of 2-3 centimeters of diameter onto trays lined with parchment paper.

Gently tap the trays onto a flat surface in order to perfect the macarons' shape.

Wait for 5 minutes or until dry to the touch, then bake at 145 °C for about 12 minutes.