How to make ganache

Simon Gault – Ganache

Take your pick with this versatile filling.

**My daughter taught herself to make macarons last week and had very professional results. But the ganache recipe made far too much and I felt a bit cross when I threw it out, as the cream and chocolate doesn’t come cheap. What else could I have done with it?

My first suggestion would have been to whip up a simple sponge cake and use the ganache to fill it. It would also have gone nicely on a pavlova.

If this happens again, you could safely freeze it for up to three months, defrosting it in the fridge when ready to use.