A macaroon filling made by infusing espelette pepper into a pastry cream.
Grate the tonka bean.
Place the milk and grated tonka bean in a saucepan and bring to the boil.
Place the egg yolks, corn flour, espelette pepper and caster sugar in a bowl and mix together.
Once the milk has come to the boil, begin adding it to the egg yolk mixture a little at a time. Once all of the milk had been incorporated into the egg yolks, return the mixture to the pan and whisk over a medium to high heat for 3-4 minutes, gently bringing it to the boil. Once boiling, pour the liquid into a bowl and add the White chocolate while continuously whisking until you have a smooth mixture.
Chill in the fridge.
Fill half of the macaroon shell with the chocolate and tonka bean cream then top with a second macaroon shell to finish.
«The espelette pepper in this recipe can be replaced with smoked paprika, freshly chopped chillies or chilli jam.»