1. Add glucose to the whipped cream and boil off the heat
2. Melt the dark chocolate in water, add it to step 1, and stir evenly, but avoid adding too many bubbles
3. When the temperature of the mixture drops to about 35 degrees, add the softened butter and stir until the butter melts
4. Put the macaron in the ganache solution, wrap it in the chocolate ganache coat, and place it on baking paper (cellophane is best)
5. Take a small amount of milk chocolate and heat it to 40-45 degrees, melt the chocolate, remove from the heat, add a little milk chocolate and stir to cool down, cool the milk chocolate to 28-29 degrees (adding blocks to adjust the temperature), put it into a paper bag, and cut small Hole, painted on macarons
6. Embellish a little gold leaf on the macaron and wait for the ganache coat to solidify
Tips:1. It is best to wait for the macarons to absorb moisture before making the ganache icing, otherwise the excess moisture will be absorbed by the coat, and the macarons will be difficult to absorb moisture.
2. Glucose is added to prevent sugar-coated sanding. If the purity of the chocolate is higher, the amount of glucose can be reduced as appropriate.
3. The prepared ganache icing macarons should be used as soon as possible. The macarons will lose their luster after sanding, which is not good to say
