Laduree Basic Ganache for Macarons
For my Birthday I’ve recieved Laduree Macarons book from one of my friends. Love this book! Pictures, recipes and format of the book is amazing. Everyone needs to have this book, even if you don’t bake macarons. Just looking at pictures and holding 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 how to make this ganache you can find on my You Tube Chanel.
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Why you’ll love this recipe
- Ganache is not sweet and balance well macarons shells.
- Macaron shells are not wet or soggy after a few days filled with this ganache.
- Many variations for flavor can be done with this ganache. For example, change chocolate to milk or dark.
- Affordable ganache. Have you seen prices for chocolate lately? This recipes calls only for 100 gr of chocolate.
- Enough to fill about 48 macarons. That is twice more than classic recipes.
- Ganache is perfect for freezing filled macarons.
Ingredients for Laduree Basic Ganache for Macarons
- heavy cream. Can be mixed or replaced with juice or fruit puree.
- corn starch. Main ingredient. Do not substitute with anything.
- white granulated sugar. Can be switched for brown sugar for more flavor.
- white chocolate. Can be replaced with milk or dark chocolate for different flavors. Also can be mixed with Valrhona Inspiration chocolates or Ruby Chocolate.
- unsalted butter. Can be used salted butter with caramel chocolate to make caramel ganache.
If you make this Laduree Basic Ganache for Macarons or any variation of it, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
Laduree Basic Ganache for Macarons
Equipment
- 1 kitchen scale
- 1 saucepan
- 1 bowl or cup
- 1 immersion blender
- 1 whisk
- 1 spatula
- 1 large pipping bag
Ingredients
- 200 ml heavy cream
- 15 gr corn starch
- 100 gr white granulated sugar
- 100 gr white chocolate
- 113 gr unsalted butter
Instructions
How to make Laduree Basic Ganache for Macarons
- Weight all ingredients using kitchen scale.
- In the bowl or cup add a few spoons of heavy cream from the amount that recipe calls.
- Add corn starch and mix with the spatula or whisk.
- Add rest of the heavy cream to saucepan. Stir sugar and heat until sugar resolved. Do not boil.
- Whisk the warm liquid into the corn starch mixture until smooth.
- Pour back to saucepan and whisk all the time over the low heat. Bring to boil. Boil for 30 seconds.
- Let it cool for 5-10 minute then gently stir chocolate into the cream.
- Transfer into cup and let it cool.
- When temperature reaches 40-45 degrees celsius, gradually add butter and emulsify with immersion blender.
- Transfer ganache into plastic bag and place flat. Refrigerate ganache for 2 hours or until firm enough to pipe.
- Cut end of the pipping bag and place into different pipping bag with round pipping tip.
- Fill macarons.