Vanilla Bean Ganache

• Bakers Note; The un-whipped Vanilla Bean Ganache must chill in the fridge for at least 6 hours, preferably overnight, before you whip it up into a fluffy cloud. So plan accordingly when making this ganache.
  
  
  
  
• Baker’s Note: To achieve that dreamy, airy texture in your ganache, always use high-quality white chocolate—specifically, couverture chocolate. The key difference between couverture and regular white chocolate lies in the cocoa butter content, which affects how the chocolate melts, spreads, and sets. I prefer using couverture chocolate with 31% or 32% cocoa butter, such as Callebaut Velvet 32%, as it creates a silky-smooth, perfectly balanced ganache. For this specific ganache recipe, please avoid anything higher than 32%, as it can make the ganache overly thick due to the higher cocoa butter content.

  While white chocolate with 28%, 29%, or 30% cocoa butter can work, true couverture chocolate starts at 31%. Anything below that may not melt as smoothly or provide the same luxurious texture.

• Coarsely chop 300 grams of Good-quality white couverture chocolate with a serrated knife. If using callets, such as Callebaut Velvet 32%, chopping is not necessary, as they are already small enough to melt evenly.
• Place the chopped white chocolate into a heat-proof glass, such as a high-measuring mug, and set aside for now. 
  
  
  
  
• Baker’s Note: When you’re making ganache, I always write heavy cream with 40% fat in the ingredients list. Because That’s what I use in all my recipes, and combined with a good quality Couverture chocolate It makes your ganache fluffy, whips up beautifully, and gives you that lovely texture you want in a whipped ganache.

  If you use cream with 35–38% fat, it will still work However, stability can vary—it might turn out just as stable as mine, or it could be slightly softer.

   Keep in mind:
  
  
  
  More fat = More stability
  
   Less fat = Less stability

  In some countries, like the UK, you might find double cream, which has around 48% fat. While you might think “more fat is better,” that’s not the case for ganache. Double cream can easily cause the ganache to split or curdle when heated because of the higher fat content. This is why I don’t recommend using cream with more than 40% fat for ganache.

• Pour 500 grams of heavy cream into a medium saucepan. Split one or two fresh vanilla beans lengthwise with a sharp knife. Add the vanilla pods and seeds, plus a large pinch of flake sea salt, and 1 teaspoon vanilla bean paste to the saucepan with the cream.
  
  
  
  
• Place the saucepan over medium heat and stir until the mixture comes to a simmer Approx 60°C (140°F). Remove from heat, cover the saucepan with a plate, and let it infuse for 30 minutes.
  
  
  
  
• After steeping, discard the vanilla bean, scrape the flavorful gooey vanilla seeds back into the cream, and warm it over medium heat until it is steaming but not boiling  75°C (167°F). If you’re using a lower-fat cream 35%, do not exceed 60°C (140°F), as higher temperatures can cause it to split or become unstable.
  
  
  
  
• Quickly pour the warm cream over the chopped white chocolate. Make sure to scrape all the flavorful gooey vanilla seeds into the bowl that is at the bottom of the saucepan.
  
  
  
  
• Let the mixture sit for about 1 minute before stirring. Then stir slowly with a silicone bottle spatula until smooth in the middle and emulsify the cream and chocolate. The chocolate will often settle on the bottom of the bottom or the sides of the bowl, so make sure to scrape the side and the bottom to make sure it is all incorporated. 
  
  
  
  
• Use an immersion blender to blend the mixture until it’s completely smooth. If you don’t have an immersion blender, you can use a regular blender or whisk vigorously by hand. The most important thing is that the chocolate dissolves completely.
  
  
  
  
• Pour the warm white chocolate ganache into a airtight container with a lock, or make sure to get all the flavorful gooey vanilla seeds back into the cream. For extra flavor, you can add the vanilla pod back into the white chocolate ganache mixture overnight for an even better flavor.
  
  
  
  
• Refrigerate ganache overnight in the middle of the fridge to firm up and to deepen the vanilla bean flavors.
  
  
  
  
• Baker’s Note: When whipping ganache, especially with white chocolate, it’s crucial to remember it’s better to underwhip than to overwhip. Overwhipped ganache can quickly become too thick, affecting its luxurious texture. Aim to whip the ganache to a slightly softer consistency than you might initially think is needed, as ganache tends to firm up after settling.
  
  
  
  This preparation is particularly important if you plan to use the ganache for piping on your cupcakes or spreading it on your cake later. By whipping the ganache to a medium-soft consistency and then placing it in an airtight container in the fridge, you ensure it’s ready for use when you are. This method guarantees that the ganache maintains the perfect consistency for easy piping or smooth spreading on your cake.
  
  
  
  
• Pour the vanilla bean ganache into a stand mixer fitted with the whisk attachment. Whip at medium speed until you reach soft medium peaks — this typically takes about 10 to 30 seconds. 
  
  
  
  
• Use immediately or store in an airtight container in the refrigerator with plastic wrap against the surface of the cream. If made with super-fresh cream, it will last for 3 to 7 days. 
  
  
  
  No need to re-whip before using it, it should be thick.
  
  
  
  

Carrot Cupcake

• 30 minutes before baking, preheat the oven to 170°C (338°F).
  
  
  
  
• Line two standard cupcake pans with 24 medium-sized cupcake liners.
  
  
  
  
• First, peel the carrots, then grate them using a food processor. Once grated, weigh them to ensure you have exactly 200 grams. It’s best not to use pre-shredded carrots, as they tend to be too dry and hard.
  
  
  
  
• Do the same step with the apples—I prefer to leave the skin on for extra flavor and texture. Grate the apples and weigh them to ensure you have exactly 100 grams.
  
  
  
  
• Finely chop the pecans or walnuts and weigh out 100 grams. This step is optional, but it adds a delicious crunch and depth of flavor to the cupcakes.
  
  
  
  
• In a medium bowl, whisk together 250 grams all-purpose flour, 50 grams potato starch or cake flour, 3 teaspoons baking powder, and 1 ¼ teaspoons ground cinnamon.
  
  
  
   One of the secrets to the incredible pillow-y lightness here is in the sifting of the flour mixture three times. After sifting, add ½ teaspoon fine sea salt and whisk again to combine. Set aside.
  
  
  
  
• Note: Use soft butter – The butter must be very soft (but not melted) for the best texture. Soft butter blends more easily with the sugar, creating a smooth base that traps air and builds volume.
  
  
  
  
• In the bowl of a stand mixer fitted with the paddle attachment, cream 225 grams softened butter, 375 grams superfine sugar, and 2 teaspoons vanilla bean paste on medium speed ( never on high) until pale and fluffy. This takes about 3 minutes.
  
  
  
  Scrape down the sides and bottom of the bowl with a spatula.
  
  
  
  
• Note: Have your eggs at room temperature – Cold eggs can cause the butter mixture to seize and curdle. If your eggs aren’t at room temperature, place them in a bowl of lukewarm water for five minutes. This will bring them to about 23°C (73°F)—the ideal temperature for mixing.
  
  
  
  
• Lightly beat the 200 grams eggs before adding – Instead of adding whole eggs directly to the batter, first crack them into a small bowl and lightly beat them with a fork. This helps break down the yolks and whites, making them easier to incorporate smoothly with the butter and sugar.
  
  
  
  
• Gradually add the eggs to the butter mixture in four additions, adding one egg at a time. After each addition, mix until just combined, then scrape down the sides of the bowl with a spatula. 
  
  
  
  Once all the eggs have been added, whisk the batter again on medium speed until pale and fluffy, but no longer than one minute.
  
  
  
  
• Set aside for a few minutes while you make hot cinnamon tea. 
  
  
  
  
• Bakers note: I’m using Harney & Sons Hot Cinnamon Spice tea that includes a unique blend of black tea, orange peel, ground cinnamon, and ground cloves, creating a special and robust flavor profile. feel free to choose another tea flavor that suits your taste preferences. However, this particular blend adds a distinctive taste to the recipe, reminiscent of cinnamon Imperials candy, known for its strong and spicy cinnamon flavor and is a perfect match with a carrot cake.
  
  
  
  
• While the batter rests, prepare strong hot cinnamon tea. Pour 100 grams of boiling water in a small cup over two cinnamon tea bags and let it steep for 2–3 minutes. Remove the tea bags, squeeze out the excess liquid, and weigh out 80 grams of hot cinnamon tea. Discard the rest (or drink it!).
  
  
  
  
• Sift the dry ingredients into the bowl with the creamed mixture. Using a spatula, gently fold them in. Add one-third of the hot cinnamon tea, fold, then repeat with the remaining tea in two more additions.
  
  
  
  You can also mix this step in a stand mixer, but instead of mixing on medium speed, use quick pulses to prevent overmixing. However, the best way is always to fold by hand for the lightest texture.
  
  
  
  
• Once combined, gently fold in 200 grams finely grated carrots, 100 grams grated apples (skin on), and 100 grams finely chopped pecans (optional).
  
  
  
  
• If time permits, let the cupcake batter rest for 20 minutes before baking. This step helps develop better texture and results in a lighter, more flavorful cupcake.
  
  
  
  
• Using your ice cream scooper with a trigger release, scoop the batter into the cupcake liners until each is ¾ full. Be careful not to overfill.
  
  
  
  
• Bake in the middle of the oven for 18 to 23 minutes or until a toothpick inserted into the center of a cupcake comes out mostly clean but still moist.  Depending on what size liners you use, mine took 23 minutes; start checking after 18 minutes.
  
  
  
  
• Carefully remove the cupcakes from the pan immediately, put them on a wire rack, and let cool completely.
  
  
  
  
• Once the carrot cupcakes have cooled completely, Pull the white chocolate ganache out of the fridge. 
  
  
  
  
• Fit a pastry bag with a Wilton 1G piping tip or any other tip of your choice, scoop the white chocolate ganache into the piping bag, and make a pretty swirl. 
  
  
  
  
• Enjoy immediately.