Go to the Recipe: Sweet Corn Ganache
what kind of blender are you using? It has to be a high powered blender like a vitamix or waring pro.
Hi my area couldn't get any cheese cloth but I have super fine sieve does that work or is there other way
Have you tried pre-heating the corn to 63° and adding the amylase post fact?
jesus guys - cray cray
Hi Adolfo, It’s 300 g. Yield is on the bottom right. If you scale the recipe, (by clicking on the scale or an ingredient) the yield will add a multiplier so you will be able to know the total amount.
How much is the final ganache yield in grams?
can alpha amylase be used instead of amylase?
I'll would like to know if I can substitute the Amylase for another sugar, since the amylase is a enzyme that
transform the starches and sugars, thank's!
I will ask another question that will be ignored...
How long is it supposed to take to get up to temperature? There is no indication of time in the recipe. Mine was barely increasing and I don't know of that is normal or if I am supposed to blend it for an hour (which is prohibitively noisy). Is it really supposed to be in a precise two degree window for 45 minutes? If the temp is too low does it just take longer to convert, or is it wasted?
(And I didn't think my blender was small, but this quantity won't fit so it probably isn't worth going through all this for a smaller yield.)
If I start with fresh sweet corn, do I need to adjust the formula? Additional water?
Am I reading it right that you did a color blend to get this shade of yellow for the cookies? Can you share the best brand of powdered food coloring for macarons?
Can't get the corn to seperate. Does amylase go bad, or loose it's potency? I tried to reduce but there seems to be no sugar available to raise the temp of the ganache. The taste is really good but never ends up as a ganache.
Maybe tried freeze dried corn powder?
I have been thinking about the corn ganache for some time and I think I'm going to give it a go. However, I have been brainstorming how to kick this up a notch in the corn flavor. Could I use corn flour in almond flour's stead to get that baked corn bread like taste? Will corn flour have a different effect on the macaron shell?
Have you tried it with pumpkin? With Thanksgiving coming up, pumpkin ganache macrons might be an interesting alternative to pumpkin pie.
Suggestions on how to get the blended mixture up to temp with a very basic blender? Or other means?
From past experiments, it does work with chestnuts.
This would work with any starch congaing plant food. I just don't know how the flavor would be without seasoning it a certain direction.
- originally posted by Grant Lee Crilly
@merrideth- the cookie how to is in the macaron class. If you are not signed up, you can click the video, sign up and learn how to make the cookies as well. There will be notes at the bottom for coloring.
How does potato treated with amylase turn out? Would you think this would work on chestnuts as well?
Ok, so what flavor macaron are you using here? This looks absolutely delicious.
