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Lonely ganache, seeks pastry for Thanksgiving sweet adventure
November 21, 2012 1:05 PM   Subscribe

Pastry chefs; powers of ganache, unite! (Help!)

My macarons didn't work. No big deal, they're finicky; it won't be my last failure with those persnickety petit fours, but I don't have time/environment to redo them. I made a pound of amazing cognac chocolate ganache to be piped in to them, but I must have weighed something incorrectly, and the ganache which should have been truffle ready, is a little loose for truffle interiors, or extended piping, but is not so overcreamed as to be glaze or pourable.

Question: Have you a recipe/methodology that would let me combine this ganache with perhaps heavy whipping cream or marscapone or something that would let me salvage it into a chocolate pot de creme or mousse?

Bonus points if anyone can figure out how to salvage an entire batch of macarons that turned out sticky bottomed and cracked topped. (I know what went wrong with them, and should have stopped at the point when I knew the meringue wasn't coming together like it should.) But because they're a meringue cookie, I think they'll just dissolve if I try to repurpose them for anything, yes?

I'm pretty good at improvising; so ratio recipes/ideas are fine, i.e., 1 part X to 3 parts Y.
posted by dejah420 to Food & Drink (8 answers total) 4 users marked this as a favorite
 
Sounds like really decadent ice cream sundaes to me - get some good vanilla ice cream - layer with broken up macarons, slightly warm ganache for sauce - could add other toppings, whipped cream on top...
posted by leslies at 1:29 PM on November 21, 2012


My favorite cake topping is actually a truffle ganache. If you don't go the mousse route, perhaps bake a pumpkin bundt cake or your favorite cupcakes and use it as the topping?

(The chocolate beet cake recipe in the link is pretty awesome too...one of my favorite chocolate cakes, in fact.)
posted by soleiluna at 2:41 PM on November 21, 2012


Similar idea to leslies, but what about getting some berries and making a sort of trifle/layered dessert with crumbled cookies, fruit, and ganache? Layering the stuff can still result in a pretty dessert.
posted by eralclare at 2:42 PM on November 21, 2012 [1 favorite]


Layer the crunched-up macarons with poundcake, ganache, and whipped or pastry cream, trifle-style.
posted by ottereroticist at 2:43 PM on November 21, 2012 [3 favorites]


Even jacked-up macarons are delicious, because they're macarons. Maybe stack of few of 'em with some buttercream and pour a wee bit of repurposed ganache over for bite-sized dacquoises?...
posted by julthumbscrew at 4:02 PM on November 21, 2012 [1 favorite]


Pour into an isi whip container; add two canisters of NO2; shake for a minute or so; refrigerate (maybe shaking occasionally); dispense. This might give you a chocolate mousse; I know a variant of that has worked in the past for us.
posted by novalis_dt at 4:13 PM on November 21, 2012


Whip it and use it for frosting.
posted by elsietheeel at 4:32 PM on November 21, 2012


I'd go with leslies' suggestion of a sundae, with the addition of some really good strawberries or raspberries (which, being out of season, will be expensive but worth it). The berries will add a little acidity to the sundae which will balance out the stickiness of the macarons.
posted by essexjan at 10:49 PM on November 21, 2012


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