Champagne and caramel ganache

100 grams	sugar
30 grams	water
120 grams	champagne
40 grams	cream
20 grams	glucose syrup
190 grams	white chocolate
50 grams	butter

Mix the sugar with the water and caramelize this on a medium high heat. While the sugar is caramelizing mix the champagne with the cream and the glucose syrup. Bring this to a simmer. When you’re happy with the caramels color slowly add the simmering champagne mixture. Keep on heating to prevent the caramel from setting. Once that’s done turn off the heat and add the white chocolate and the butter. Blend this till smooth. Be sure to keep the blender at the bottom of the pan to prevent air from mixing with the ganache. Then transfer it into a bowl and let it cool down in your fridge.

Recipe used in champagne & pear tart