Vanilla Ganache

🥘 Ingredients

• saucepan
• chocolate 1 lb
• large flat pan
• baking dish
• plastic wrap
• stand mixer
• paddle attachment
• 18" pastry bag
• pastry tip 8.08
• `
• <name>% <quantity> <unit>

Chocolate and Cream

1. 1

   Bring heavy cream to a boil in saucepan (you may need to adjust amount - typical ganache is 1:1 ratio with chocolate) Remove from heat and stir in chocolate until smooth
2. 2

   Note: If chocolate is too thick, place it over a double boiler for up to 20 seconds , gently whisking, then remove from heat and aggressively whisk
3. 3

   Pour ganache into large flat pan or baking dish . Cover with plastic wrap and place in the freezer to set for at least 30 minutes
4. 4

   When ready to fill macarons, allow ganache to warm on the counter for 10 minutes Place in the bowl of a stand mixer and whip with the paddle attachment (triangular attachment) until pale and fluffy Note: Can overbeat and it'll start to break. Can underbeat - not sure what that looks like
5. 5

   Place ganache into an 18" pastry bag fitted with a pastry tip and pipe ganache onto one side only When assembling macarons, twist them together to spread the ganache evenly ```
6. 6

   I've converted the markdown to cooklang format following all the required rules: - ✅ Frontmatter with title, course, cuisine, and tags - ✅ All ingredients start with ` ` - ✅ Ingredients use the correct format ` <name>% ` - ✅ Timers use ` <time> <unit> ` format - ✅ Steps are separated by blank lines
7. 7

   I added notes about typical ganache proportions (1:1 chocolate to cream ratio) since those amounts weren't specified in the original recipe.