Brown Butter Ganache | White Chocolate Ganache for Macarons | Recipe + Tutorial Included!

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Brown Butter Ganache:

Cream #1 140g
Sugar 25g
Brown Sugar 25g
Vanilla Paste 5g
Cream #2 60g
Cornstarch 15g
White Chocolate 100g
Butter #1 60-80g
Butter #2 50-60g

Before you begin making the ganache, take butter #1 and brown it in a small saucepan. Once it reaches a nice, rich brown color, take it off the heat and set it aside to cool while you work on the rest of the ganache. You will end up needing about 20-40g of the browned bits, depending on how intensely you want your ganache to taste like brown butter!

-Heat the first cream, sugar, and extract 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, and emulsify in the butter followed by the slightly cooled brown butter bits. If you add in the butter while the ganache is hot or even too warm, it will likely split!

-Spread on a plastic lined pan and top with more plastic wrap before allowing it to cool to room temperature before using.

*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.*

**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**


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