Violet Ganache

Preparation info
  • Yield:

    210 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


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


  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/