Pistachio Ganache

Ideal Filling for Pistachio Macarons

Yield: 30-40 macarons.

160g white chocolate

55g pistachio praline

20g inverted sugar

100g heavy cream

1 vanilla pod/ 5g vanilla paste

Pinch of salt

Method:

1. Melt the chocolate in the microwave.

2. Bring the cream and inverted sugar to a simmer, then turn off the heat.

3. Pour the hot mix over the chocolate, salt and pistachio praline in 3 parts and with the help of a rubber spatula keep mixing fast to make it smooth and elastic.

4. Once the mix is well incorporated, pour it into a deep container and emulsify the ganache with a hand blender.

5. Cover with plastic wrap to contact and let crystallised for at least 8 hours, preferably overnight at room temperature.