skip to Main Content

French Macarons with Jolanta – Chocolate and Cherry ganache


105 g whipping cream (35% fat) FLØTE

105 g cherry puree

2 tbsp glucose syrup

210 g dark chocolate (min 66%)

18 g butter




  • Mix fruit puree with glucose syrup and heat it up to 85-90 degrees.
  • Place the cream in a saucepan and bring to a simmer.
  • Pour the hot cream over the chocolate. Stir to obtain a smooth ganache.
  • Add butter and after butter is incorporated add puree at 70 degrees. Mix to combine. 
  • Transfer the ganache to a dish. Press cling film over the surface of the ganache and set aside in the fridge for the ganache to thicken.



This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top