Pinnaissance macarons (coconut, raisin)

For 24 small cakes

Composition
Macarons
Pineapple insert
Creamy chocolate

MACARONS
Almond flour 550g
Icing sugar 550g
Grape sugar 450g
Water 120g
Whipped egg whites 190g
Raw whites 160g

Sift the dry ingredients. Cook the grape sugar and water to 121°C, then pour over the lightly beaten egg whites.
mounted.
mix with the macaronade
To assemble macarons
Bake at 150°C for 15-16 minutes

Roasted pineapple
Victoria Pineapple 300g
Passion fruit puree 250g
Mango puree 250g
Grape sugar 125g
Vanilla bean 1
Grated lime zest 10g
Cut the pineapple into cubes.
Heat the grape sugar, vanilla, and mango puree, then pour over the pineapples. Bake twice.
20 minutes at 160°C.
Cut the pineapples into 0.5 cm pieces.

Creamy passion fruit chocolate
Whole milk 240g
250g Cream
Egg yolks 100g
Coconut sugar 50g
Dark chocolate 61% 230g
Milk chocolate 200g
Whisk the egg yolks and coconut sugar together, then poach at 85°C with the milk and cream.
Pour over the chopped chocolate to obtain a smooth and glossy mixture. Blend.

Enjoy your food !