Caramel Ganache | Caramelized Sugar, White Chocolate and Caramelia Chocolate Based Ganache Recipe!
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- Опубліковано 15 вер 2024
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Caramel Chocolate Ganache:
Cream #1 140g
Sugar 80g
Vanilla Paste 5g (I usually use Nielson Massy: amzn.to/3ByiaAL )
Cream #2 65g
Cornstarch 15g
White Chocolate 50g (I usually use Callebaut: amzn.to/3r1OSp7 )
Caramelia or other Caramelized Chocolate 50g ( I like the Valrhona version: amzn.to/3Di5Ki5 )
Butter 80g (room temperature)
Salt 3g
Heat the first cream and the vanilla until they are hot, and separately mix the second cream and cornstarch.
Create a dry caramel with the sugar in a small saucepan, and deglaze with the heated first cream. Temper the caramel cream into the cornstarch mixture, then pour everything back into the saucepan.
Cook like a pastry cream then pour over the chocolates, and blend to completely emulsify. Note: it is easier to blend everything together if you slightly melt the chocolates first before you pour the thickened cream over them!
Cool until the ganache is just warmer than room temperature (usually about 15-20 minutes for this quantity), and emulsify in the butter and salt. 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.
Ganache Notes:
Yes, you can use all white chocolate, or all caramelized chocolate! You will still get a really nice caramel flavor even if you use 100% white chocolate.
If you immediately put the ganache in the fridge, it could spilt! Please let it cool at room temperature before you refrigerate it!
If you are experiencing issues with this style of ganache, try the following: 1) Pull your pastry cream mixture off the heat as soon as it thickens. 2) Slightly melt your white chocolate before you pour the cream mixture onto it. 3) Make sure you are using room temperature butter and using an immersion blender to emulsify it in when the ganache is at just above room temperature!
Final Notes:
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
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.
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
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I was a bit nervous to make this ganache because I’ve never made caramel in my life but OH MY!! I took my time with the sugar as Maggie mentions and it came out so amazing. And I bet it is even better if you use the caramel chocolate she recommends but I used all Callebaut white chocolate (thanks for the alternative suggestion Maggie) and I couldn’t stop eating it. Don’t hesitate…give this a try, you won’t regret it!! ❤
Maggie. I meant to ask you storage suggestion. I left this on the counter and piped a couple hours later. It was perfect. But I had extra that I put in the fridge and I want to use it again on some more macs this weekend…do I just need to let it come to room temperature or do I have to warm a little bit of it and re-emulsify I wasn’t sure. Thanks.
I just love your tutorials ❤️, thank you very much for sharing.Make this for my family and they were gone in a minute 😁.
Thank you! Haha I know what you mean-- if I don't give them away I'll just eat them all right away haha
Thanks!❤️❤️❤️
Thank you ☺️🥰♥️
Thanks!
Thank you so much!
Hi Maddie! This is the first video I came across from your channel and I appreciate how in-depth your tutorial is! I’ve never made caramel and this is the exact texture that I want to achieve. I was wondering if using light corn syrup will still give the same texture? I don’t think I have cornstarch at home so I just want to use whatever I have here. Thank you for this awesome tutorial, I’m so glad I found your channel!!
Thank you! Corn syrup and cornstarch are not the same thing! Cornstarch is in the recipe to act as a thickening agent, so please do not substitute that out!
Sounds so so good!
Thank you! 😍♥️
Got to try this 😋
Hey Maddie! Wondering if you had any tips on crystallisation, once I add the warmed cream, it would crystalize.
I do it in small additions, I'm not sure what other things I can do to prevent this. Thanks so much
If the caramel crystallizes when you add in the cream, you are probably not whisking it in enough or fast enough! I recommend adding a bit more cream in the beginning and really make sure to whisk it well off the heat before you incorporate more.
Otherwise caramel can crystallize if there is any oil or residue on your pan or any of your utensils, so really make sure that everything is perfectly spotless - not even a speck of soap residue left!
All of this said - I have never seen or heard of the sugar crystallizing after the cream has been added into a caramel used for a ganache or pastry cream like this, so beyond what I’ve said so far, I don’t have a lot of other ideas of what could be going wrong for you. I hope the next time works out better!
Thanks for the tip Maddie. It was moreso for making salted caramel itself or any recipe that requires a dry caramel to begin with. Even the raspberry caramel one, once I add the liquid, I get hard bits 🤣 thank you again!
Looks amazing!!!
Thank you so much!
Looks amazing ❤
Thank you so much! 🥰
Hello, where can I find the recipe for your macarons? Is this Italian method? Thanks a lot
Recipes are in the description boxes of my videos! You can find different methods and recipes in different videos :)
Thank you🙂
Thank you for watching! 🥰
Can I use the water and sugar method to make the caramel or is the dry method preferred because it’s for ganache? Thank you!! Love your content
It’s a good question! Personally I probably wouldn’t, but I suppose the water would boil off so I guess it would work? I haven’t tried it before, but if you want to you certainly could give it a go!
What are your thoughts on doing this on an induction stove? Should I keep the heat on low so the ambient temp of the saucepan doesn’t drop down to nothing right away?
I wouldn’t do anything differently if I were using an induction cook top! :)
Hi Maddie, I went through everything step by step and also waited 20 mins before adding the butter, but it came out sooo runny and oily. As soon as I stop emulsifying, it begins to separate.
My caramel isn’t as dark as yours either. Once I added the 1st cream, it was really light. Ahhh. Would love your help!! Thank you so much and love your content!!❤
It sounds like the caramel could have been caramelized more, and after the cream was added it was cooked too long! If the mixture gets too hot/is cooked too long after that point it is possible for the end mixture to separate!
Hi Maggie. Thank you so much for all the time you put into your delicious recipes! Question, I’m a bit behind and wanted to make these for orders I’ll be baking over the weekend all I have is Callebaut milk chocolate (Callebaut white chocolate is on order but I may not get it in time) Will the milk chocolate give me enough Carmel flavor or should I just make a milk chocolate ganache and fill with traditional Carmel. Also, can you direct me where I can support you with a super thanks. I didn’t t see a link for that. Thanks again.
Oh wait I found the super thanks. Scroll to the left and it’s next to the download button (I was on my phone and didn’t see it)
Thank you!! It would probably be fine-honestly it just depends on what you want to get out of the final flavor. But any chocolate you use won’t be “wrong” - just different :)
Thank you. ❤️
Hi Maddie
After making the ganache, should I refrigerate before using?
You don’t have to! Just let it completely cool to room temperature :) Same as any other ganache!
Are the macaron shells flavoured?
Nope!
hi maddie! love you videos and i’ve tried using your recipe for your white shells and every time i make it the batter ends up runny 😢 so when i pipe them onto the mat they spread so much. do you know what i could be doing wrong? thank you! ❤
Thanks! Hmm it sounds to me like you are over mixing your batter! Otherwise if you have a really nice stiff meringue and fold the right amount, there is no way the batter could end up runny!
@@MaddieBrehm hmm that must be it! thank you! ❤
Good afternoon I was wondering with the recipie amount how many macarons this would fill?
It completely depends on the size of your macarons and how much filling you add!
Yumm!
Any substitutions for the caramel chocolate?
If you read the recipe or listen to the video, you can see that I recommend white chocolate can be a substitute 😉
Can you make the filling a day before the shells?
Yep 👍
@@MaddieBrehm I have also seen videos of Italian macarons saying that you don't ned to rest and can out the straught in the oven. Is it better to let then form a skin or can you out them straight in?
@@dianatoderic273 it depends a lot on the recipe you use, where you live, what your oven is like etc, so that’s something you will have to experiment with yourself!
Sometimes I end up still tasting so much butter in ganache. First ganaches I ever made the recipe didn't add butter. What does the butter do?
This looks amazing!
Butter is incredibly important for the structure and taste. Honestly if it bothers you that much I would just recommend not making my ganaches. It sounds like maybe it’s not your taste preference?
No I've loved your recipes and even your ganaches. I could have screwed it up
Whisk whisk whisk LOL 😂
❤