Blend all the ingredients in
a food processor. Set aside.
If the macaronade is thick
when you’re ready to use it,
thin it out by adding
egg white.

Using a stand mixer fitted with a
dough hook, mix the ingredients
together until a firm, uniform dough
forms.

In a mixing bowl, combine the flour with the lukewarm water (20°C) and the sugar. Knead until a gluten network forms
(the dough begins to feel smooth and elastic, and you can stretch it into a thin sheet). Add the sourdough starter and knead
until the dough is firm. Add half of the egg yolks and continue kneading. Incorporate the softened butter in 2 to 3 additions.
Knead until
the butter is thoroughly incorporated, then add the remaining egg yolks. Finish kneading. The dough should be firm, and
its temperature should not exceed 28°C.

Knead the first dough with the flour until a good gluten network forms (thin sheet, smooth and firm dough).
Add the honey and inverted sugar syrup and knead until the dough is smooth again, then add the sugar in 2 or 3 additions.
Add one-third of the egg yolks and knead until a uniform dough is formed. Next, add the salt and the second portion of the
egg yolks, and knead until the dough becomes elastic. Incorporate the softened butter in several additions.
Add the remaining egg yolks and knead to form a silky dough.
To finish, stir in the pecan praline cubes and the RASPBERRY INSPIRATION CHIPS.
Knead for about 3 to 4 minutes on speed 1.

DAY 1
At 6.00 a.m., refresh the sourdough starter for the first time and let it ferment for about 3½ hours at a temperature of 26-28°C (it should triple in volume).
At 9.30 a.m., refresh again and let it ferment for about 3½ hours at 26-28°C.
At 1.00 p.m., refresh for a third time and let it ferment for about 3½ hours at 26-28°C.
At 4.30-5.00 p.m., start the first kneading. Let the dough rise in a buttered tray for 12 to 15 hours at 26-28°C, until it triples in size.
DAY TWO
Once the first dough has tripled in size, start the second kneading.
Let the dough rest for at least 45 minutes. Cut the dough block into 800 g pieces and let them rest on a buttered work surface for 45 minutes.
Gently fold the dough three times, shape it into a ball, and place it in the molds.
Let it rise for about 8 hours at 28°C.
Once the dough is 4 cm from the rim of the mold, pipe the crunchy glaze using a piping bag without a nozzle. Sprinkle with granulated sugar. Bake at 165°C for about
50 minutes. The temperature at the center must be at least 90°C. Once cooked, prick them and turn them over. Leave them to cool overnight.