Acai Ganache
120g Acai (I used the already pureed acai from a packet meant for a smoothie bowl!)
30g Cream #1
50g Sugar
18g Cornstarch
60g Cream #2
70g White Chocolate
30g Raspberry Inspiration Chocolate (can be substituted for strawberry inspiration chocolate, ruby chocolate or white chocolate)
55g Butter (unsalted, room temperature)
1. Mix the acai, cream #1 and sugar in a small saucepan.
2. Whisk cream #2 and the cornstarch in a small bowl and set aside.
3. Partially melt the chocolates in the microwave or a double boiler and set aside.
4. Bring the acai mixture to a scald, then temper into the cornstarch mixture.
5. Transfer everything back into the saucepan and whisk continuously on medium low or low heat.
6. Continue cooking the acai mixture until it thickens and just barely begins to bubble, then immediately remove it from the heat.
7. Pour the thickened acai cream over the partially melted chocolates and let everything rest for 1-2 minutes.
8. Stir the cream and chocolates until thoroughly combined, then let the ganache cool down to just above room temperature. This will take about 16-20 minutes.
9. After the ganache has cooled a bit, use an immersion blender to emulsify everything before adding in the butter one piece at a time.
10. Transfer the ganache into a new container and cover the surface on contact with plastic wrap.
11. Let the ganache cool completely before using, or you can transfer the cooled ganache into your refrigerator for a few hours or overnight if you are not filling the macarons the same day.
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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
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Thanks for watching and I'll see you next time!
Maddie
Check out my website! - www.macaronsbymaddiebrehm.com/
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Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
6 апр 2024
