The most delicious GANACHE ✨Recipe from Anel @anelia_macaron
Video author: @anelia_macaron🙏❤️
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Video link / c2hpr5cnump
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Author's word: The most delicious GANACHE
White chocolate 34% - 185 g
✨Cream 30-35% - 200 g
✨Milk - 70 g
✨Gelatin - 4 g (you can use beef 220 bloom)
✨Glucose syrup - 18 g
✨Cocoa butter - 19 g
1. Pour 20 g of milk over gelatin.
2. 50 g of milk, 100 g of cream, glucose syrup, place in a saucepan/glass,
heat to boil on the stove/in the microwave. Pour the mixture over the chocolate,
stir, leave for a few minutes.
3. Melt the cocoa butter. Pour over the chocolate.
4. Melt the gelatin. Pour over the chocolate.
5. Stir with a spatula until smooth. Beat with a blender with an emulsion attachment, avoiding the formation of bubbles. Add the remaining 100 g of cream, beat again. Cover with cling film.
6. Put in the refrigerator to stabilize for 12-24 hours.
7. After stabilization, mix with a mixer at the lowest speed with a dough hook attachment (hand mixer) or a paddle (planetary) until smooth.
DO NOT beat, DO NOT use a whisk attachment.
A portion of ganache is enough for a portion of 70 caps, 32 ready-made macarons.
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