White chocolate ganache

Ingredients:
300 gr white chocolate
180 gr creme fraiche (liquid)
1 tea spoon of vanilla grains

Heat to boil the creme fraiche in a little casserole. Once boiled, low fire to medium and throw in the casserole the chocolate to melt. Mix slowly with a silicon spatula until mixture is well incorporated and withdraw from the kitchen.

Add the vanilla grains at the end and mix to have a ganache with black spots within.

You leave for one day to cool and change the liquid texture it has to thick. Delicious ganache a little sweeter.

Ideal for tarts, cakes filling and toppings combined along with other ganaches like in block brioche