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Apple Pie Ganache
Apple, 1x, finely diced (about 80-100g)
Sugar #1 25g
Brown Sugar 20g
Spices -- I used about 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cardamon, 1/8 tsp nutmeg, and 1/8 tsp cloves -- you can use whatever spices you usually put into your apple pie!
Cream #1 90g
Apple Juice Concentrate 40g
Sugar #2 30g
Cinnamon 1/4 tsp
Vanilla Paste 5g (I usually use Nielson Massy: amzn.to/3ByiaAL )
Cream #2 65g
Cornstarch 14g
White Chocolate 100g (I usually use Callebaut: amzn.to/3r1OSp7 )
Butter 80g (room temperature)
Note: This ganache was absolutely delicious and worked well, but it was a bit looser than some of my other ganaches! If you are worried about the thickness of your apple pie ganache, I might recommend decreasing the cream just a bit, increasing the cornstarch a bit, OR refrigerating the ganache for about one hour before you use it!
To make the caramelized apples, combine the first sugar, brown sugar, spices and diced apple in a small saucepan. Cook the apples until they are tender, the sugar has caramelized, and all the liquid from the apples has evaporated. Set aside to cool.
Heat the first cream, apple concentrate, second sugar, cinnamon and vanilla 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 (about 10-20 minutes), and emulsify in the butter. If you add in the butter while the ganache is hot or even too warm, it will likely split!
Finally, emulsify or stir in the cooled caramelized apples. Depending on how chunky you want the apples to be, and how strong of an apple flavor you want, you can add and blend more or less!
Spread on a plastic lined pan and top with more plastic wrap before allowing it to cool to room temperature before using. You may want to refrigerate this for about 30-60 minutes before piping it if you are concerned about it being soft!
I promise this ganache sets up like normal once it is refrigerated ;) And it has the most incredible spiced, caramel, apple taste! If you want to go the extra mile on your apple pie macarons-- try adding some crumble to the top of your macaron shells or even inside the ganache!
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 X and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - maddiebrehm
29 сен 2022
