Chocolate Cherry Ganache (Macaron Filling)
Welcome to the month of June! It’s hard to imagine summer is nearly upon us after four days of persisting rain – we’ve had more in one day in Paris than we would have in a month! Roland Garros tennis matches have been postponed (the first time in 16 years), and today it took us forever in traffic on a normally fast school run with some flooded roads closed; add some trains striking and it’s all quite chaotic.
The good news is it’s all short term: I hear the rain stops on Friday, just in time for a deliciously fun chocolate and pastry walk in Paris to kick off the weekend!
My lovely friends at La Cuisine Paris cookery school had a great idea to cheer us up: with the first of the juicy cherries arriving in the farmers’ markets around Paris, we shared this batch of bright cherry macarons with their newsletter subscribers.
Their newsletter is impressive; it’s packed with all sorts of What’s On in Paris, a cheese of the month, and many more delicious features. I’ve only just started out with my own monthly newsletter and although still at the teething stage, will try to get mine out soon!
I can hear the rain pelting on the windows again but no rain can dampen our spirits with a splash of Kirsch in this wicked dark chocolate cherry ganache!
Jill Colonna
Hi Jill, This is exactly the filling I’m looking for! Only … it’s Fall and I don’t have fresh cherries. Is there a decent substitute I might find in the store? Thanks so much!
It’s not that easy, Catherine, since tinned, jarred in alcohol etc. (even best quality and drained) will be very different but you could give them a try, or even good quality candied cherries. Thanks for popping in!
Thanks for the quick answer! I’ll see how it goes! Thanks so much for the recipe!
It’s a pleasure
Try using frozen cherries. I use frozen cherries to make a similar product which I use in making handmade filled chocolates. Rather than cooking the cherries, macerate them in cherry brandy for a week, drain but reserve the brandy, then blitz in food processor before adding to the chocolate and cream mixture. The addition of alcohol acts as a preservative and these will easily keep for 7-10 days, longer if stored in refrigerator
Thanks Danny. That’s the same thing as French Griottines, which are steeped in alcohol but already made and seem to last forever, which shows my lazy side. I love using them during the holiday season. How lovely to make your cherries from scratch. I bet your chocolates are to die for.
Can you translate measurements into ounces and cups?
Thanks,
Jeff
Hi Jeff, I’ve updated the recipe to include ounces. I’m afraid I don’t measure in cups: I have a post here to explain why it’s better to measure ingredients out in weight rather than volume – especially in precise French baking. Hope this helps!
This is an older recipe on le blog but as you can see from all the latest recipes, I include ounces as well as grams.
Hello Jill, I’m prepare the Pistachio macaron inspired at laduree patisserie and I’m found the recipe of pistachio filling (laduree) … Make them and tell me if it taste like laduree and compare the Pistachio macaron at laduree patisserie. Kindle regards
Hi Enrique,
After tasting my way around Paris with pistachio macarons, I love them as much as you do. My favourite at Ladurée as I mention on le blog here on many posts is the vanilla and the orange blossom. My pistachio macaron recipe is in Mad About Macarons, my first book, and I still love making them using this one. Alas, I can’t post the recipe for it here, as my publisher, Waverley Books, prefer that readers buy the book – and at the price of a box of macarons for the book, I understand their sentiment.
Sometimes I’ll add some orange blossom to the pistachio filling, inspired by Café Pouchkine.
Hi I’m preparing the Orangina Macaron recipe of your Teatime in Paris book – is a Orange drink like a soda fanta. Thanks.
Yes I’m like the recipe thats is a good idea that you open in your blog a only post of diferent macaron fillings and flavors that you will be create, for friends, chefs, for macaron followers and increase the repertory.
Thanks
Thanks, Enrique. It’s not easy, as my publisher doesn’t allow me to post my macaron recipes – I’m sure you understand. Glad you like this, though!
Yes I have the books, for other fillings that it don’t have in the books.
Chocolate and cherries, I can’t wait to see how this combination tastes. Thank you for sharing the recipe! The macarons are so cute~
Thanks Elly. I’m dying for cherry season again and for some much-needed sunshine! Roll on spring in Paris … Enjoy!
How did I miss these?
Adorable use of the stems…
My floor is littered with them…
Thanks Carol. I think you missed these since I’m only alerting readers to new posts MONTHLY via the new newsletter. Perhaps this is a mistake!?
With macs like this in front of you, never mind the weather 🙂
Jill – these have to be the cutest macarons ever! I love how you use the cherry stems.
Thanks David. I’m lazy – they’re the quickest decor, sticking them on with a tiny bit of ganache!
Hi Jill,
These look very cute and I am sure they taste delicious!!
I always enjoy your photos on IG.. and your photos make want to make macarons and other goodies:) I am “macarongirl61” on IG.
Oh my! Great to put your real name to Macarongirl61, Kyoko. Thanks so much for popping by via Instagram.
These are works of art! I really need to put macarons on my baking list for this summer 🙂
Hehe, Liz. Thanks – just works of a mad macaron person. I do hope you make them soon!
So sorry for the deluge, Jill! Sounds like we should exchange weather for a while! We need rain so badly!
Love this cherry ganache recipe! I’ve never put a fruit puree in a ganache before! You truly are the queen of macaron making!! 🙂
What is happening with this planet? Remember that Monday you had in Paris? Well it has been like that for too long now. And I can hear it has started up again tonight. It’s crazy!