Hello everyone, new to the forum here
I have recently acquired Pierre Herme's Macaron book mainly because I was struggling with the fillings for my macarons.
My current problem is the white chocolate ganache Pierre Herme seems to favour so much.
I tried the raspberry white chocolate ganache - 100gms Valrhona Ivorie, 150 grams raspberries (I used frozen instead of fresh) and a squirt of lemon. I heated up the chocolate, double broiler method between the 45-50°C. Heated up the raspberries and lemon to a boil. What i did slightly different was to remove 3/4th of the seeds using a sieve because i personally don't like them so much in a macaron. I added them in 3 batches to the white chocolate, exactly as the recipe stated, slowly mixing in one batch before adding another.
The result I am getting is smooth, so its not a broken ganache. The flavor of raspberries is a bit dull if you taste it while warm. I also seem to get a floury aftertaste, kind of like under cooked creme patisserie. This is driving me crazy because I cannot pin point what i could be doing wrong... or is this normal and this is supposed to go away after its cooled in the refrigerator?
What have your experiences been with white chocolate ganache, particularly fruit ganaches or ones involving Valrhona Ivorie?
I have recently acquired Pierre Herme's Macaron book mainly because I was struggling with the fillings for my macarons.
My current problem is the white chocolate ganache Pierre Herme seems to favour so much.
I tried the raspberry white chocolate ganache - 100gms Valrhona Ivorie, 150 grams raspberries (I used frozen instead of fresh) and a squirt of lemon. I heated up the chocolate, double broiler method between the 45-50°C. Heated up the raspberries and lemon to a boil. What i did slightly different was to remove 3/4th of the seeds using a sieve because i personally don't like them so much in a macaron. I added them in 3 batches to the white chocolate, exactly as the recipe stated, slowly mixing in one batch before adding another.
The result I am getting is smooth, so its not a broken ganache. The flavor of raspberries is a bit dull if you taste it while warm. I also seem to get a floury aftertaste, kind of like under cooked creme patisserie. This is driving me crazy because I cannot pin point what i could be doing wrong... or is this normal and this is supposed to go away after its cooled in the refrigerator?
What have your experiences been with white chocolate ganache, particularly fruit ganaches or ones involving Valrhona Ivorie?