Macaron: 

1. Place the macaronmix in a bowl with the flat whisk. 
2. Add the water and food colouring and mix on low speed for 1 minute and on medium speed for 8 minutes.
3. Pipe circles of about 2.5 cm on baking sheets. Use a 16 mm Ø nozzle for this purpose.
4. Tap a few times on a hard, flat surface to remove air bubbles.
5. Let the macarons rest for at least 60 minutes.
6. Bake at about 140°C for about 20 minutes. (Time and temperature may vary from oven to oven.)

Anise ganache: 

1. Bring the cream to a boil with the star anise and simmer for about 2 minutes.
2. Cover the pan with foil and let it stand for at least an hour.
3. Replenish the evaporated cream and add the confectioners glucose syrup. 
4. Bring to a boil.
5. Pour the warm cream mixture through a sieve over the chocolate and mix until homogeneous. 
6. Cover with foil and chill.

Apricot cremeux: 

1. Soak the gelatin.
2. Heat the apricot puree, egg yolk, whole egg and granulated sugar to 85°C. 
3. Mix in the soaked gelatin and let cool to 40°C.
4. Add the softened butter and blend until smooth with the hand blender.
5. Cover and chill. 

Tartelette:

1. Turn Damco croute powder and butter into crumbs and add the water.
2. Once the dough has formed stop mixing and refrigerate the dough for 24 hours. 
3. Then knead the doug and roll out to 2 mm thickness.
4. Using greased rings, cut out the bottom.
5. For the sides, cut strips of 3 cm high and 22 cm long and line the rings with them. 
6. Pipe a line of Almond paste K+K on the bottom and bake for about 20 minutes at 180°C until the tartelettes are golden brown in colour. 
7. Let the tartelettes cool down.

Apricot bavarois:

1. Stir together Damco mousse fond neutral and lukewarm water with a whisk.
2. Mix this with the Frucaps apricot fruit filling. 
3. Then mix in half of the whipped cream with the whisk. 
4. Then spoon in the rest of the whipped cream.

Assembly: 

1. Turn the anise ganache loose and fluffy with the flat whisk. 
2. Fill the tartelettes with a line of the anise ganache, then top with a line of apricot bavarois.
3. Pipe alternating caps of the apricot cremeux and apricot bavarois onto the tartelettes.
4. Freeze and pass the caps through slightly heated Frucaps cold mirror glaze neutral. 
5. Fill the macaron shells with the anise ganache.
6. Place 1 macaron per tartelette on top of the pastry and finish further as desired.