Brown Butter Ganache | White Chocolate Ganache for Macarons | Recipe + Tutorial Included!
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- Опубликовано: 29 сен 2024
- Hey internet friends!
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Brown Butter Ganache:
Cream #1 140g
Sugar 25g
Brown Sugar 25g
Vanilla Paste 5g
Cream #2 60g
Cornstarch 15g
White Chocolate 100g
Butter #1 60-80g
Butter #2 50-60g
- Before you begin making the ganache, take butter #1 and brown it in a small saucepan. Once it reaches a nice, rich brown color, take it off the heat and set it aside to cool while you work on the rest of the ganache. You will end up needing about 20-40g of the browned bits, depending on how intensely you want your ganache to taste like brown butter!
-Heat the first cream, sugar, and extract to a scald before tempering in the second cream and cornstarch.
-Cook like a pastry cream then pour over the white chocolate, and blend to completely emulsify.
-Cool until the ganache is just warmer than room temperature, and emulsify in the butter followed by the slightly cooled brown butter bits. If you add in the butter while the ganache is hot or even too warm, it will likely split!
-Spread on a plastic lined pan and top with more plastic wrap before allowing it to cool to room temperature before using.
*Because everyone uses such different amounts of fillings, I don't like to even speculate how many macarons each filling recipe will yield! To measure how much ganache you need for your batch of macarons, first weigh your standard macaron shell. Next, pipe the amount of ganache you like and weigh it again. Calculate the weight of ganache you will need for your batch of macarons, and adjust the recipe accordingly.*
**If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement**
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone X and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
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I appreciate you making this white chocolate ganache videos! Truly loving it! Can’t wait to see more fall flavors. 💖
Thank you so much!! I'm so excited for fall and all the fall flavors too >_< haha
I browned my butter but it didn't yield that many brown bits. Is that because the butter isn't as good quality? I used kirkland butter from Costco bc i had it readily available? What brands do you use? Thank you!
I use whatever brand from whatever grocery store I go to - I don’t have one in particular that I use! I think more than the quality of the butter, it sounds like you just needed to cook or heat the butter a bit longer. You might have just pulled it off the heat too soon!
I love your filling recipes. I’ve used cream cheese in place of butter and it works well for a cheesecake flavor :) Any idea what whipping would do to the ganache? Many of the photos I see of the spoon-smoothing ganache always say “before being whipped.” Is that how the overstuffed macs can get away with so much filling-bc it’s whipped? I love the look of those, but can’t imagine having that much of a concentrated filling?
Thank you so much! You know I’ve never tried whipping my ganaches before but I suppose it’s worth a try! :)
@@MaddieBrehm I made 7 recipes today for next weeks’s macs. I’m going to try whipping it and will report back 🥰
Whipped ganache is what is used to decorate ganache cakes instead of buttercream
@@megrusso5777hello! Did you ever try whipping it?
Was looking for this kind of recipe :) keep sharing please… I’m subscribed to your channel ❤️
Oh wonderful! Thank you so much!
Did you flavour these macaron shells?
No! 99% of the time I don’t add flavoring into my macaron shells!
Thank you so much for your recipes. May I ask where your whisk is from? Small, just what I am looking for.
Thanks for watching!! Ahh I’ve had that little whisk for years and years… I’m not sure where I originally got it 😅 but the brand is OXO :) I’m sure you could easily find it online!
So gorgeous! Your macarons are next level beautiful. Love this series. Thanks Maddie 😋
Thank you so much!!
Oh yum, can’t wait to try, thanks for this detailed tutorial 😀🇦🇺
Thank you so much! I hope you enjoy it!
Is it ok to use vanilla extract if I don't have vanilla paste?
Definitely!
Cant wait to try this !! Thank you for sharing with all of us !!
Thanks for watching! I hope you love it!
May i ask, what's the different between this ganache with corn starch with the one just white chocolate and cream? Tia 🙏
This is a pastry cream style ganache! The ratio of cream and chocolate is much different from a more basic ganache, so it needs a thickener (cornstarch) so it can become the correct consistency!
@MaddieBrehm I see, thanks so much 🙏
How long did you wait for the brown butter white chocolate ganache to get settled before you pipe?
It depends on many factors, such as the temperature of your ganache, the temperature of your room, how much ganache you make, what kind of bowl or tray it is cooling in etc, so it is hard to say. I would say a minimum of 6 hours, but usually it is something I make the day before I want to use it!
@@MaddieBrehm Thank you, Maddie! I love brown butter cookies so I bet this ganache must be yummy! I will try! ❤️
I can’t wait to try this! What percentage of cream do you use for ganache? I’ve never made it before. Thank you for sharing this recipe!
I think 36% milk fat…? I just go for any heavy cream in my local grocery store though 😅 thanks for watching!!
@@MaddieBrehm I used 35% whipping cream and it turned out AMAZING…especially with your French macaron recipe. My husband said they were the best he’s tasted! Thanks again. ☺️
@@arlenes5807 that’s so wonderful to hear! 🥹🥰
I am going to try the recipe! Thank you. What did you use to decorate the top of the macaron?
Thanks for watching! Its just food coloring :)
Thank you!💐