Macaron shell

• 1 Blend premix + 45℃ water
  2. Whisk at Speed 8 of Kitchen Aid for 5 mins
  3. Pipe in 35 mm diameter
  4. Drying for 30 mins (It can be varied by the atmosphere)
  5. Baking Deck oven 150 ℃ for 15 mins (Damper open)
  

Foie Gras Mousse

• 1. Blend Foie Gras spread + Melted butter
  2. Soak gelatin in the cold chicken stock and then warm in order to melt gelatin
  3. Blend 1 + 2 + soft whipped DB cream

Assemble

• - Pipe Foie gras Mousse on the macaron shell
  - Place Kashuobushi
  - Place another side of macaron shell