French Macarons with Jolanta – Chocolate and Cherry ganache

INGREDIENTS:

105 g whipping cream (35% fat) FLØTE

105 g cherry puree

2 tbsp glucose syrup

210 g dark chocolate (min 66%)

18 g butter

PREPARATIONS:

• 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.