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a splash or two of pure vanilla extract
Itâs best to get the strawberries done first as you want them to sit for a while at room temp before serving. I like to let mine sit for at least an hour or two before serving (room temp).
a small saucepan or double boiler
(you can halve this recipe as this makes a lot). Melt white chocolate, heavy cream, and extract over a double boiler. Do not boil. You need to stir this A LOT. It will take a long time before it gets to a thick consistency. Now if you want a little bit of shine to your Ganache add some butter into it just after you take it off the heat. When itâs melted then add butter and take off heat immediately. Stir to combine butter completely. Keep stirring. And stirring. I like to let my Ganache sit a bit before using; the longer it sits the thicker it gets.
Purchase frozen puff pastry cups and bake according to package directions. Fill each cup with marinated strawberries, then top with the warm chocolate ganache, then top with freshly whipped cream, then devour! The puff pastry cups do not keep well overnight, so it's best to eat them right up, but I think you have no problems with that.
Suggestions?