Irish Coffee Ganache | Espresso + Whiskey Ganache Recipe and Tutorial

Irish Coffee Ganache
90g Cream # 1
50g Espresso (or strong coffee)
40g Sugar
Vanilla Paste, to taste
Cinnamon, a pinch or to taste
18g Cornstarch
60g Cream # 2
70g White Chocolate
30g Gold Chocolate (or more white chocolate)
60g Butter (unsalted, room temperature)
15g Irish Whiskey (or sub Baileys, a NA version, or leave out entirely)
1. Combine the first cream, espresso, sugar, vanilla and cinnamon in a small saucepan.
2. Combine the cornstarch and second cream in a small bowl.
3. Combine the chocolates and partially melt using a microwave or double boiler.
4. Warm the cream mixture in the saucepan, then temper into the bowl with the cornstarch.
5. Transfer everything back into the saucepan and whisk continuously on low or medium low heat until it thickens.
6. Pour the thickened cream over the partially melted chocolate and stir to combine.
7. Leave the cream and chocolate alone for about 16-20 minutes before emulsifying.
8. Emulsify in the butter one piece at a time, then stir in the whiskey at the very end.
9. Transfer the ganache into a new bowl or plastic wrap lined sheet pan, and cover on contact with plastic wrap.
10. Let the ganache cool completely before using to fill your macarons!
For the Macaron Shell
1) I used Red Wood to color my macaron shells ( www.thesugarart.com/products/... ) though you can use any brown colorant with a bit of red or burgundy if you want to create a similar share without this exact color!
2) I used coffee grounds as sprinkles on the top of my shells. I ground my own coffee, but you can use pre-ground coffee or sub this for any sprinkle, or leave it out entirely if you prefer.
Looking for more macaron content? Check out my newly released ebooks + macaron box courses on my new website! www.macaronsbymaddiebrehm.com/
Want even more recipes and tutorials? Join my KZbin Membership program! / @maddiebrehm
Members will receive access to TWO additional recipes and tutorials every month. Membership videos will drop on THURSDAYS, and my free content will continue to be posted on Sundays. A huge thank you to everyone who has already signed up! By switching to this system, I am able to create a more sustainable platform and continue to test and share pastry videos with everyone, and I really appreciate all of your support.
If you make any of my recipes or are inspired by any of my bakes, make sure to tag me on Instagram @maddiebrehm !! I love seeing everything you all create!
Final Notes:
If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement
Check out my Amazon Influencer Storefront! www.amazon.com/shop/maddiebrehm I have lists of all the common ingredients and brands I use, packaging I use, tools I use etc. (Please note that I do earn a commission when items are purchased.)
The Sugar Art Master Elites is the brand I use for powdered food colorants, and as of right now, they are not available on Amazon, which is why you do not see them in my Amazon storefront! Here is a link to their page: www.thesugarart.com/
Thanks for watching and I'll see you next time!
Maddie
Check out my website! - www.macaronsbymaddiebrehm.com/
Find my recommended tools on Amazon - www.amazon.com/shop/maddiebrehm
Find me on Instagram! @maddiebrehm - / maddiebrehm
Find me on TikTok! @macaronsbymaddie - www.tiktok.com/@macaronsbymad...
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io

[@DianaRojas-gg2qr]

I love that I came across your channel and love your recipes. Considering that it is a pastry cream style ganache, will it freeze fine like regular ganache? I'd like to try it out but I also don't want to risk ruining a batch.

[@vermillion9nelson188]

Thank you for the recipe. How much does this make?

[@MaddieBrehm]

You can calculate the yield by dividing the weight of the total ingredients by the amount of filling you put in your macarons! I usually use 8-10g/ macaron, but you might use as little as 4-5g or you might use as much as 15-16g!

[@Lg_38]

I am now obsessed with your ganaches 🤤 i made your brown sugar cinnamon the other day and it was DELICIOUS but mine was veryyy runny at room temp im afraid this will happen with others. could it have been the the chocolates i used? I used Ghirardelli not the same as the ones you used or possibly warmer climate? Would more cornstarch help keep it firmer or more chocolate what would you suggest?

[@MaddieBrehm]

I’m so happy you liked it! If the ganache does not thicken after being in the refrigerator for 30-60 minutes, it probably means the cream was not cooked long enough or thickened enough! You can try to adjust the cornstarch and/or chocolate too if you feel like the cream was the right consistency though.

[@Lg_38]

@@MaddieBrehm thank you! I will have to try to cook it longer, I have a gas stove so I feel like things get too hot too fast even at a lower setting sometimes! I appreciate your time ☺️

[@hajamansoor7320]

nice recipe please send me the macaron recipe

[@MaddieBrehm]

Recipes can be found in the description boxes of my KZbin channel! If you are looking for more recipes, you can check out the ebooks on my website macaronsbymaddiebrehm.com ☺️

[@hajamansoor7320]

thanks for your reply

[@tuncaybasak4953]

mrhabalar ben alkol kullanmiyorum alkolun yerine ne katabiliriz tesekkurler

[@MaddieBrehm]

That is no problem! If you read the recipe or watch the tutorial, you will see and hear that I offer several suggestions to replace the alcohol :)

[@tuncaybasak4953]

@@MaddieBrehm Thank for your reply :)