Francisco Migoya

Violet Ganache

Preparation info
  • Yield:

    210 g

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Heavy cream 50 g 1.76 oz 23.81%
  • Candied violet petals, ground

Method

  1. Bring the heavy cream to a boil in a sauce pot. Add the candied violet petal powder.
  2. Stir in the melted white chocolate.
  3. Let the mixture cool to room temperature before piping it into the macarons.
  4. Pipe about 2 g/