Milk Chocolate Ganache for Macarons
Milk Chocolate Ganache for Macarons is basic ganache that I use all the time. The texture of this ganache is silky, very smooth and shiny. Milk Chocolate Ganache made with just a few ingredients, requires basic skills and takes a few minutes to make. You need this recipe as a base for creating more delicious fillings for macarons.
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Ingredients for Milk Chocolate Ganache
- Milk Chocolate. Use good quality chocolate. In this recipe I used Callebaut Milk Chocolate.
- Heavy Whipping cream. Use high % of fat. Do not substitute with heavy cream or milk.
- Glucose Syrup. Store bought only.
- Butter. European 82% fat. Unsalted.
- Salt.
How to make Milk Chocolate Ganache for Macarons
Place milk chocolate into plastic container. Semi melt chocolate in the microwave using 20 seconds intervals. You can also use double boiler method to melt chocolate if you are doubling or triplening this recipe.
In the small saucepan bring heavy cream and glucose syrup to simmer. Do not boil!
Pour the hot mixture over the melted chocolate in 3 parts. Use spatula to mix fast and pressing down. Emulsify with a hand blender.
Add salt and unsalted butter. Emulsify again for 5-10 seconds. Ganache should be smooth and silky. Transfer milk chocolate ganache to a flat bowl and container and cover with the plastic wrap “to contact”. Let ganache set for 3-4 hours at room temperature. Check ganache for pipping consistency by pressing with fingers. Transfer to pipping bag with your favorite pipping tip and fill macarons.
Tips for making Milk Chocolate Ganache for Macarons
- use good quality milk chocolate
- do not skip salt in this recipe
- heavy cream or heavy whipping cream will work for this recipe. Do not use half and half or milk.
- better works unsalted butter 82% Fat
- emulsify with hand blender. Do not skip this step!
Milk Chocolate Ganache goes well with Chocolate Macaron shells. If you are a chocolate lover then this combination is perfect for you!
If you make this Milk Chocolate Ganache for Macarons, 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:
- Chocolate Brownie Cookies
- Swiss Meringue Buttercream
- Dark Chocolate Raspberry Macarons
- Chocolate Cheesecake Macarons
Milk Chocolate Ganache for Macarons
Equipment
- 1 small saucepan
- 1 rabber spatula
- 1 emulsify blender
Ingredients
- 200 gr Milk chocolate
- 100 ml Heavy whipping cream
- 20 gr Glucose syrup
- 30 gr Unsalted Butter (2 Tbsp)
- 5 gr Salt
Instructions
- Place milk chocolate into plastic container.
- Semi melt chocolate in the microwave using 20 seconds intervals. You can also use double boiler method to melt chocolate if you are doubling or triplening this recipe.
- In the small saucepan bring heavy cream and glucose syrup to simmer. Do not boil!
- Pour the hot mixture over the melted chocolate in 3 parts. Use spatula to mix fast and pressing down. Emulsify with a hand blender.
- Add salt and unsalted butter.
- Emulsify again for 5-10 seconds. Ganache should be smooth and silky.
- Transfer milk chocolate ganache to a flat bowl and container and cover with the plastic wrap "to contact".
- Let ganache set for 3-4 hours at room temperature. Check ganache for pipping consistency by pressing with fingers.
- Transfer to pipping bag with your favorite pipping tip and fill macarons.
Добрый День, хотела уточнить, после как ганаш отстоит его надо взбить перед использованием,спасибо.
No, this is classic ganache, not whipped.