Brown Butter Ganache

Serves 1
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Directions

  1. 1Place a bit of butter in a pan and get that on medium-low heat for about 4 to 5 minutes.
  2. 2Place a bit of butter in a pan and get that on medium-low heat for about 4 to 5 minutes.
  3. 3Place a bit of butter in a pan and get that on medium-low heat for about 4 to 5 minutes.
  4. 4Once melted, continue to cook it until you get a nutty smell and a nice deep golden color.
  5. 5Once melted, continue to cook it until you get a nutty smell and a nice deep golden color.
  6. 6Once melted, continue to cook it until you get a nutty smell and a nice deep golden color.
  7. 7Pour it into a glass and let it set to room temperature, to a nice soft butter.
  8. 8Pour it into a glass and let it set to room temperature, to a nice soft butter.
  9. 9Pour it into a glass and let it set to room temperature, to a nice soft butter.
  10. 10For the cream, put honey or glucose in a pan and pour over the double or heavy cream.
  11. 11For the cream, put honey or glucose in a pan and pour over the double or heavy cream.
  12. 12For the cream, put honey or glucose in a pan and pour over the double or heavy cream.
  13. 13Put that on a medium heat, stirring occasionally until it's gently simmering.
  14. 14Put that on a medium heat, stirring occasionally until it's gently simmering.
  15. 15Put that on a medium heat, stirring occasionally until it's gently simmering.
  16. 16When it is hot, pour that over a jug of chopped milk chocolate.
  17. 17When it is hot, pour that over a jug of chopped milk chocolate.
  18. 18When it is hot, pour that over a jug of chopped milk chocolate.
  19. 19Let it sit for a couple of minutes and blend it until smooth.
  20. 20Let it sit for a couple of minutes and blend it until smooth.
  21. 21Let it sit for a couple of minutes and blend it until smooth.
  22. 22Weigh the brown butter and add it into the milk chocolate and blend.
  23. 23Weigh the brown butter and add it into the milk chocolate and blend.
  24. 24Weigh the brown butter and add it into the milk chocolate and blend.
  25. 25Pour that into a small bowl and stir through a good pinch of flaky sea salt.
  26. 26Pour that into a small bowl and stir through a good pinch of flaky sea salt.
  27. 27Pour that into a small bowl and stir through a good pinch of flaky sea salt.
  28. 28Cover it directly on the surface and get it in the fridge to chill.
  29. 29Cover it directly on the surface and get it in the fridge to chill.
  30. 30Cover it directly on the surface and get it in the fridge to chill.
  31. 31When the cream has set, use a hand whisk to whip it until we have a nice medium stiff peak.
  32. 32When the cream has set, use a hand whisk to whip it until we have a nice medium stiff peak.
  33. 33When the cream has set, use a hand whisk to whip it until we have a nice medium stiff peak.

Ingredients

  • bit butter
  • bit butter
  • bit butter
  • honey
  • honey
  • honey
  • glucose
  • glucose
  • glucose
  • double or heavy cream
  • double or heavy cream
  • double or heavy cream
  • chopped milk chocolate
  • chopped milk chocolate
  • chopped milk chocolate
  • brown butter
  • brown butter
  • brown butter
  • pinch flaky sea salt
  • pinch flaky sea salt
  • pinch flaky sea salt

Equipment

panglassjugblenderbowlhand whiskpiping bag

Tips

  • Do not skip the flaky sea salt.
  • Do not overwhip it, if you overwhip it disaster.