Blueberry Ganache Recipe 265

Steps:

• Ganache: Cook the blueberries and sugar over medium heat until juice is syrup like consistency. Strain the blueberries through a fine mesh strainer (chinois). You don't want to have the skins of the berries in the ganache, just the juices. Reserve this liquid.
• Bring the heavy cream to a simmer in a small saucepan. Add the white chocolate and stir frequently or whisk until smooth. This can also be done over a double broiler to risk the chance of scalding the cream and chocolate. Add 2 to 3 tablespoons of the blueberry liquid. A pourable ganache should be held around 90 degrees F. The ganache can be held in refrigeration for 4 days or frozen for 3 months.
• Ice Cream: Puree blueberries in a food processor until the berries are somewhat chunky, similar to a salsa consistency. Whisk the sugar and eggs in a medium mixing bowl until they are thickened and pale yellow. Bring the creams to a simmer in a saucepan (170-degrees F). Slowly whisk the cream mixture into the egg and sugar mixture. Pour entire mixture back into saucepan and bring and cook over low heat, stirring constantly until the custard thickens. If the heat gets too high or boils, the eggs will scramble. Pour the custard through a strainer into a clean bowl. Place in a freezer until cool, then stir in blueberries and vanilla extract. Transfer to an ice cream machine and follow manufacturer's directions or return to freezer and stir occasionally until custard sets.
• Profiteroles: Bring water, milk, and butter to a boil, then add flour all at once, stirring vigorously with a large spoon until mixture groups together. Reduce heat while continuing to stir for one more minute to cook out any excess moisture. Beat the eggs in one at a time with a mixer at low speed or with a spoon. Make sure the paste is smooth before the next egg is added. When all eggs are incorporated, the dough should be smooth and shiny.
• Preheat oven to 400 degrees F.
• Place paste in a large pastry bag and pipe on to a large ungreased cookie sheet in 12 round mounds around 2 to 2 1/ 2-inch in diameter and 1-inch high. Place in 400-degrees for 15 minutes then reduce heat to 350-degrees for roughly 25 to 30 minutes. Profiteroles should be golden brown. Remove from oven and place profiteroles on a rack to cool.
• Cut profiteroles in half. Scoop blueberry ice cream into bottom half of profiteroles and place top half on ice cream. Drizzle with ganache. Top with a dollop of fresh whipped cream and a few fresh blueberries.

Steps:

• Preheat the oven to 325 degrees. Butter an 9 x 13-inch square pan and set aside.
• In a small saucepan, melt the butter and bring it to just below a boil.
• Place the chocolate chips in a large bowl.
• Pour in the hot butter and let stand for 30 seconds.
• Stir until completely melted.
• Sift in the sugar and cocoa powder.
• Beat in the mascarpone, eggs, and vanilla, mixing until smooth.
• Gently fold the flour and salt into the batter.
• Pour the batter into the prepared baking pan and spread evenly.
• Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
• Cool for 10 to 15 minutes.
• To prepare the Ganache: Place the chocolate chips in a large mixing bowl and set aside.
• Place the blueberries and sugar in a small saucepan over medium heat.
• Cook and stir until mixture becomes sauce like and bubbly.
• Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries.
• Pour blueberry liquid over chocolate chips.
• Bring the cream and butter to just below boiling point in a small saucepan over medium heat.
• Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
• Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
• The ganache should be used for spreading while warm.