Laduree Basic Ganache for Macarons

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For my Birthday, I received a Laduree Macaron book from one of my friends. Love this book! The pictures, recipes, and format of the book are amazing. Everyone needs to have this book, even if you don’t bake macarons. Just looking at pictures and holding a book, you will want to try to make macarons. I’ve tried many recipes from this book already and want to share Laduree Basic Ganache for Macarons with my twist. Full video on how to make this ganache you can find on my YouTube Channel.

Why You’ll Love This Recipe

• Ganache is not sweet and balances well with macaron shells. Try also White, Milk or Dark Chocolate Ganache.
• Macaron shells are not wet or soggy after a few days filled with this ganache.
• Many variations of flavor can be done with this ganache. For example, change chocolate to milk or dark.
• Affordable ganache. Have you seen chocolate prices lately? This recipe calls only for 100 gr of chocolate. Check American Buttercream or Swiss Meringue Butttercream recipes.
• Enough to fill about 48 macarons. That is twice more than classic recipes.
• Ganache is perfect for freezing-filled macarons.

Ingredients

• Heavy cream: Can be mixed or replaced with juice or fruit puree.
• Corn starch: Main ingredient. Do not substitute with anything.
• White granulated sugar: It can be switched to brown sugar for more flavor.
• White chocolate: Can be replaced with milk or dark chocolate for different flavors. It also can be mixed with Valrhona Inspiration chocolates or Ruby Chocolate.
• Unsalted butter: You can also use salted butter with caramel chocolate to make caramel ganache.

How to Make This Recipe

In the bowl or cup add a few spoons of heavy cream from the amount that the recipe calls. Add cornstarch and mix with the spatula or whisk. Add the rest of the heavy cream to the saucepan. Stir sugar and heat until sugar is resolved. Do not boil. Whisk the warm liquid into the cornstarch mixture until smooth. Pour back into saucepan and whisk all the time over the low heat. Bring to a boil. Boil for 30 seconds.

Let it cool for 5-10 minutes and then gently stir chocolate into the cream. After that transfer the mixture to a tall cup and let it cool. When the temperature reaches 40-45 degrees Celsius, gradually add butter and emulsify with an immersion blender. Transfer the ganache into a plastic bag and place it flat. Refrigerate the ganache for 2 hours or until firm enough to pipe. When you are ready to fill macarons, cut the end of the pastry bag and place it into a different pastry bag with a round pipping tip. Pipe ganache on one flat side of the macaron shell and sandwich it with another shell.

Expert Tips

• Do not use very soft butter.
• If you see that this filling starts separating while you are emulsifying with the blender, place it in the fridge for a few minutes.
• You can also place the filling into a flat container or bowl for stabilization.

My Latest Video

If you make this Laduree Basic Ganache for Macarons or any variation, please tag me on social media and leave a rating below. I would love to see your creations!

Recipe