Vanilla Ganache
Perfect for your bonbons and with a great fluidity so it gives you the perfect and even layers which makes it much easier to seal without any air bubbles.
Ingredients
Directions
- 1
Add the heavy cream, glucose and invert sugar together in a pan and bring to a simmer.
- 2
Scrape the vanilla seeds and add to the cream mixture, set aside for 30 minutes so the flavors can infuse in the cream.
- 3
Bring the cream to a simmer and pour over the white chocolate and cacao butter, emulsify with a hand blender and cool down below 28 degrees Celsius.
- 4
The ganache is ready for filling your shells.
