Violet & Lindt White Chocolate Ganache
175 ml thickened cream
20-25 ml Monin Violet Syrup
250g Lindt White Chocolate
MAKE THE GANACHE
1. Gently heat the cream in a medium saucepan until it almost reaches boiling point then remove from the stove.
2. Add the syrup and chocolate to the cream and stand for 5 minutes. Whisk until smooth.
3. Transfer the ganache to a bowl and refrigerate for about 90 minutes until firm but not set.
4. Use an electric mixer to beat the ganache on high speed but be careful not to over beat.
5. Spoon the ganache into a piping bag and begin filling your macaron.
Notes: Tint the basic macaron recipe purple and sprinkle crystallised violets on top of the shells straight after piping them. Smell the gorgeous floral aroma whilst your macaron are cooking - bon appetit.
Hello hello hello!!!! Thank you for your comment bout my macarons! teehee... but unfortuantely... YET AGAIN... I seemed to have mucked up the ganache! Added butter to thicken it, but as I did that as well as the different ratios... it just went a wee bit too hard!
ReplyDeleteSo... when in time of need... check out Ladymacaron's site... that is my motto... so I have been looking at a few of your ganache posts, to see if I could make a hard rule, like 2:1 choc:cream and butter is used only if there is more liquid (huice, essence etc.). But on your posts there seems to be pretty much a different ratio each time! What rule do you use... or do u just make it up as you go along.... very intrigued!!!
Want to make a new wacky flavour... BUT I'd be adding about 100ml of liquid to my chocolate. Maybe in this case a butter cream would be better? What do u think? If I went with the ganache, then would I need to reduce the cream as well?
Hoping to make these later today! Thank you LadyMacaron... you might just have to be promoted to Dame Macaron (that's your next step up if you were here in UK!)
xxxxxx
Sorry for the late reply one of my gorgeous girls has been sick, then I made macarons, am now posting them and trying to reply to comments. Mmmmm ganache! I will have to develop a post about this one as I can't explain everything in a comment but as a general rule you can use the 2:1 ratio (chocolate/cream) for white chocolate or 1:1 ratio with dark chocolate. BUT everything changes when you start adding other ingredients to the chocolate. I tend to experiment a lot and make up my own recipes but am not immune to failure. Main tips for starters is to temper the chocolate and make sure that no moisture enters the ganache otherwise it will seize. I've started melting my chocolate slightly in the microwave before mixing it with the cream and lately, omitting the butter in my white chocolate ganache. If the ganache is too hard when you're ready to pipe it, pop it in the microwave for about 10 seconds to soften it. Sadly, I'm not an expert on ganache just yet but I try my best... might have to stay a Lady for now:)
ReplyDeleteHello!
ReplyDeleteI love your blog. I'm trying to learn how to make macarons. I wanted to try this ganache but what is the 'thickened cream'. I'm sorry, i'm portuguese and i can't find the definition of that...
Thank you ;)
I loooove Portuguese custard tarts - yum! Soooo glad that you're learning from my blog if you need any more help let me know? For this ganache pouring cream with minimum of 35% fat is fine if you don't have thickened cream. Thickened cream normally includes stabilizers where pouring cream is pure but either is fine. If the cream is really runny try using only 150ml for starters and depending on how it turns out you can try adding more next time:) Good luck!
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