Honey & Blueberry ganache

Ingredients

Ganache

3 grams (0.1 ounces) gelatin

15 grams (0.5 ounces) water for the gelatin

90 grams (3.2 ounces / 6 tablespoons) cream

180 grams (6.3 ounces) white chocolate (34% cocoa)

55 grams (1.9 ounces) butter

45 grams (1.6 ounces / 2 tablespoons) honey

Fresh blueberries (quantity as desired)

Instructions

Step 1

1. In a small bowl, sprinkle the gelatin over the cold water and let it sit and swell for about 5 minutes. Tip: This process is called 'blooming' and helps the gelatin dissolve more evenly.

Step 2

2. In a saucepan, heat the cream until it is just about to boil. Tip: Watch the cream closely to prevent it from boiling over or burning.

Step 3

3. Pour the hot cream over the white chocolate, then add the swollen gelatin, butter, and honey. Tip: Pouring the cream over the chocolate helps it melt more uniformly.

Step 4

4. Use an immersion blender to mash the mixture until it is completely smooth. Tip: If you don't have an immersion blender, a regular blender or food processor can work.

Step 5

5. Transfer the smooth ganache to a wide container, cover it with plastic wrap, ensuring the wrap is in contact with the surface of the ganache to prevent a skin from forming.

Step 6

6. Refrigerate the ganache for at least 12 hours.

Step 7

7. After the ganache has set, pipe it onto your pastry shells and place fresh blueberries in the center. Tip: You can substitute the blueberries with raspberries, cranberries, or currants for a different flavor profile.

Step 8

8. Store any remaining filling in the fridge for up to 3 days or in the freezer for up to 14 days.

Servings

Imagine this: a warm afternoon, a sunlit picnic blanket, and a delightful pastry in hand. Serve these ganache-filled treats at your next outdoor gathering for a truly delightful dessert. Pair them with a refreshing glass of iced tea or a bubbly mimosa. If you're hosting a more formal event, these pastries make an impressive ending to a fine dinner. They also pair wonderfully with a rich, aromatic coffee, enhancing the creamy sweetness of the white chocolate. For a festive twist, add a sprinkle of powdered sugar or edible gold flakes on top. Don't forget, you can always diversify the taste by swapping blueberries with raspberries, cranberries, or currants, allowing for a bit of creativity each time you serve them.

Equipment

Small Saucepan

Perfect for heating your cream to just the right temperature. Make sure it has a good heat distribution to avoid scorching.

Heatproof Bowl

Ideal for mixing your ingredients together. A glass or stainless steel bowl works best.

Immersion Blender

Essential for achieving a smooth and creamy ganache. If you don't have one, a regular blender will work too.

Pastry Bag with Tip

Key for piping your ganache neatly. A star-shaped tip adds a professional touch.

Refrigerator

You'll need this to let your ganache set properly. Make sure you have enough space for your wide container.

Wide Container

Useful for storing the ganache in the fridge. It's best to use one with an airtight lid.

Variations

For those who prefer gluten-free or vegan options, don't fret! You can easily adapt this recipe to suit your needs. For a gluten-free variation, ensure all your ingredients, especially chocolate and any additives, are certified gluten-free. To make it vegan, use a plant-based cream and butter substitute, and replace the gelatin with agar-agar. Make sure to use dairy-free white chocolate to keep your ganache entirely vegan. The rest of the process remains the same, providing you with a delightful, guilt-free treat.

Faq

Can I use dark chocolate instead of white chocolate?
Absolutely! Just keep in mind it will change the flavor profile and might require adjustments in sweeteners.
How can I fix a lumpy ganache?
Try reheating it gently over a double boiler, stirring constantly until smooth.
Can I freeze the ganache filling?
Yes, you can freeze it for up to 14 days. Just ensure it's stored in an airtight container.
What other berries can I use in this recipe?
Raspberries, cranberries, and currants are excellent alternatives to blueberries.
How can I make my ganache thicker?
You can reduce the amount of cream slightly or add more chocolate to achieve a thicker consistency.
Can I add flavors to the ganache?
Of course! Try adding a splash of vanilla extract, a pinch of sea salt, or even a bit of citrus zest for a unique twist.