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Easy - 10 Min
Ganache, also known as ganache cream, is a chocolate based preparation frequently used in pastries. It is said that this cream was born from the mistake of a young clerk who dropped a jar of hot cream into a chocolate dish, and was thus treated by his boss as a "ganache", or in other words, a moron.Ganache is a mixture of cream and chocolate, usually in approximately equal amounts. It is obtained by pouring the boiled liquid over the chocolate while stirring gently. As it cools, the mixture becomes thick and even solid. The proportion of chocolate and liquid can vary according to the need. The more chocolate there is, the stronger the ganache is.Ganache is generally made with dark or milk chocolate. It is a variant of white chocolate and vanilla, deliciously gourmet, that I propose you here. Extend the infusion of vanilla up to one night if you have the possibility, so that its delicate flavour spreads well in the liquid cream.
2 vanilla pods
10 cl of liquid cream
125 g white chocolate
Split the vanilla and scrape the seeds with the back of a knife.
In a saucepan, bring the milk and vanilla to a boil until it boils.
In a saucepan, bring the cream to a boil with the scraped vanilla pods.
Let infuse for 30 minutes.
Remove the vanilla pods and bring the cream to a boil again. Remove from heat and pour over white chocolate previously placed in a container. Mix by emulsifying with a spatula until the mixture is smooth.
Film on contact, let cool before putting it in the refrigerator.
Keep the ganache in a cool place overnight before using it in your recipes.