How to Make Laduree Basic Ganache for Macarons

• Weight all ingredients using a kitchen scale.
• In the bowl or cup add a few spoons of heavy cream from the amount that the recipe calls.
• Add corn starch 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 corn starch mixture until smooth.
• Pour back into the 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 then gently stir chocolate into the cream.
• Transfer into a 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.
• Cut the end of the piping bag and place it into a different pipping bag with a round pipping tip.
• Fill macarons.