Caramelized Vanilla

Ganache Filling Recipe

Ingredients
100g Sugar
100g Cream
5g Vanilla or 1 pod
20g Inverted sugar
20g Glucose syrup
40g Butter
100g Blonde chocolate

Method
● In a bowl or jug, mix together the cream, melted butter, vanilla extract, inverted
sugar, and glucose. Set aside.
● Weigh out the blonde chocolate and set it aside.
● In a saucepan, heat the granulated sugar on low heat until it begins to melt
around the edges of the pan.
● Continuously stir the sugar and move it around the pan until all of the sugar has
melted and the temperature reads 170-180°C.
● Turn off the heat and slowly add the liquid mixture to the caramel, whisking
constantly. Be careful not to add too much at once or it will boil over.
● Once all of the liquid mixture is added and the caramel is smooth, add the blonde
chocolate to the pan and emulsify with an immersion blender or whisk until
combined.
● Let the mixture cool to room temperature in the pan, or transfer it to a heatproof
piping bag if desired.

Make sure to let your caramel cool slightly before adding the blonde chocolate.

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