Hyewon Kwon, Executive Pastry Chef of Broken Sound Club in Boca Raton, Fla., says her hazelnut and praline Paris-Brest macaron, filled with cream cheese ganache, crunchy hazelnut praline, and salted banana caramel, topped with hazelnut Tanariva, is “rich, nutty, and creamy with an elegant, modern presentation.”
“Inspired by the Paris-Brest-Paris race, this dish reimagines the iconic wheel shape with macarons,” adds Kwon, who prepared this decadent dessert as the fifth course at a wine dinner.
Ultimately, Kwon says the dish was successful because of its ability to “combine perfect macarons with layered textures and bold flavors.”
