Roasted Vanilla Ganache
Roasted Vanilla Ganache
Ingredients
- 260 g white chocolate
- 50 g cocoa butter
- 216 g heavy cream
- 14 g trimoline
- 159 g unsalted butter, cubed
- 6 vanilla beans
Instructions
- 1
Preheat your oven to 150°C (300°F). Place the 6 vanilla beans on a baking sheet and roast them in the preheated oven for 8-10 minutes, or until they are visibly darker and fragrant. This step enhances their flavor.
⏱️ 10 min•🌡️ 150
- 2
While the vanilla beans are roasting, prepare the cream mixture. Split the roasted vanilla beans lengthwise and carefully scrape out the seeds using the back of a knife. Add both the scraped vanilla seeds and the empty vanilla pods to a saucepan. Pour in the 216 g of heavy cream and add the 14 g of trimoline. Heat the mixture over medium heat, stirring occasionally, until it is hot but not boiling. This allows the vanilla to infuse deeply into the cream.
⏱️ 10 min
- 3
Pour the hot cream and vanilla mixture into a tall, heatproof container. Use an immersion blender to blend the mixture thoroughly for 1-2 minutes, ensuring the vanilla is fully incorporated. Then, pour the blended mixture through a fine-mesh sieve into a clean bowl to strain out the vanilla bean solids. Press down on the solids in the sieve with a spoon or spatula to extract as much liquid as possible, then discard the solids.
⏱️ 5 min
- 4
Place the 260 g of white chocolate (preferably in callets for easier melting) in a separate heatproof bowl. Melt the 50 g of cocoa butter gently (you can do this in a microwave in 30-second intervals or over a double boiler). Pour the melted cocoa butter over the white chocolate. Immediately pour the hot, strained vanilla cream mixture over the white chocolate and melted cocoa butter.
⏱️ 5 min
- 5
Allow the mixture to sit for about 1 minute to let the heat from the cream melt the white chocolate. Then, using an immersion blender, blend the mixture directly in the bowl until it is completely smooth and emulsified. The ganache should appear glossy and uniform.
⏱️ 3 min
- 6
Add the 159 g of cubed unsalted butter to the ganache. Use the immersion blender again to fully incorporate the butter until the ganache is homogeneous, very smooth, and even glossier. This step adds richness and improves the texture.
⏱️ 2 min
- 7
Transfer the prepared ganache to an airtight container. Cover the surface directly with plastic wrap to prevent a skin from forming, then chill it in the refrigerator for at least 2 hours, or until it reaches your desired consistency for piping or spreading.
⏱️ 120 min
Kitchen Tools
Roasted Vanilla Ganache
- 260 g white chocolate
- 50 g cocoa butter
- 216 g heavy cream
- 14 g trimoline
- 159 g unsalted butter, cubed
- 6 vanilla beans
Instructions
- 1
Preheat your oven to 150°C (300°F). Place the 6 vanilla beans on a baking sheet and roast them in the preheated oven for 8-10 minutes, or until they are visibly darker and fragrant. This step enhances their flavor.
⏱️ 10 min•🌡️ 150 - 2
While the vanilla beans are roasting, prepare the cream mixture. Split the roasted vanilla beans lengthwise and carefully scrape out the seeds using the back of a knife. Add both the scraped vanilla seeds and the empty vanilla pods to a saucepan. Pour in the 216 g of heavy cream and add the 14 g of trimoline. Heat the mixture over medium heat, stirring occasionally, until it is hot but not boiling. This allows the vanilla to infuse deeply into the cream.
⏱️ 10 min - 3
Pour the hot cream and vanilla mixture into a tall, heatproof container. Use an immersion blender to blend the mixture thoroughly for 1-2 minutes, ensuring the vanilla is fully incorporated. Then, pour the blended mixture through a fine-mesh sieve into a clean bowl to strain out the vanilla bean solids. Press down on the solids in the sieve with a spoon or spatula to extract as much liquid as possible, then discard the solids.
⏱️ 5 min - 4
Place the 260 g of white chocolate (preferably in callets for easier melting) in a separate heatproof bowl. Melt the 50 g of cocoa butter gently (you can do this in a microwave in 30-second intervals or over a double boiler). Pour the melted cocoa butter over the white chocolate. Immediately pour the hot, strained vanilla cream mixture over the white chocolate and melted cocoa butter.
⏱️ 5 min - 5
Allow the mixture to sit for about 1 minute to let the heat from the cream melt the white chocolate. Then, using an immersion blender, blend the mixture directly in the bowl until it is completely smooth and emulsified. The ganache should appear glossy and uniform.
⏱️ 3 min - 6
Add the 159 g of cubed unsalted butter to the ganache. Use the immersion blender again to fully incorporate the butter until the ganache is homogeneous, very smooth, and even glossier. This step adds richness and improves the texture.
⏱️ 2 min - 7
Transfer the prepared ganache to an airtight container. Cover the surface directly with plastic wrap to prevent a skin from forming, then chill it in the refrigerator for at least 2 hours, or until it reaches your desired consistency for piping or spreading.
⏱️ 120 min