Milk Chocolate And Passion Fruit Ganache Recipes
PASSION FRUIT GANACHE (FOR FILLING CHOCOLATES)
Chocolates - Week 3, May 25th These recipes are copied straight from my notes in my individual production pastry class. I'm putting them here on just a pinch for my own posterity. This is a rescipe for ganache used to fill a chocolate bon bon. The ganache can also be used for truffles, or simply a topping for icecreams and...
Provided by Jordan Michelle Falco
Categories Chocolate
Number Of Ingredients 5
Steps:
- 1. combine the heavy cream and glucose syrup in a saucepan. Bring to a boil.
- 2. Remove from heat and add the reduced puree.
- 3. Pour the hot cream mixture over the chocolate and butter. Let sit for AT LEAST 2-3 MINUTES, then stir or whisk to emulsify. If the chocolate does not melt, place the bowl over a gently simmering pot of water and continue stirring until the chocolate is melted and no lumps remain.
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- For the milk chocolate and passion fruit ganache: Cut the passion fruits in half, and scoop the seeds into a fine-mesh strainer set over a measuring cup. Using the back of a spoon, press, scrape, and press the seeds again against the strainer to extract as much juice as you can. You should get about 1 tbsp (15 ml) juice per passion fruit.
- In a double boiler or the microwave (at the lowest heat setting), melt the milk chocolate and butter together. Add the passion fruit juice and kosher salt. Mix well, take off the heat and transfer to an airtight container. Reserve until ready to assemble the macarons. Place in the refrigerator if you want the ganache to firm up faster. (The ganache can be made ahead; refrigerate, but make sure to return to room temperature at least an hour before using.)
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