Creamy Oreo 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 get that dreamy, airy texture in your ganache, use a high-quality white chocolate, such as one with 28 to 32% cocoa butter content. Something like Callebaut Velvet 32% is a solid pick for melt-in-your-mouth perfection as this white chocolate is one of the the silkiest, creamiest not to sweet white chocolate it gives  a rich mouthfeel that never ever becomes too heavy when making this  ganache. Avoid using Valrhona 35% or any chocolate with more than 32% cocoa solids, as it thickens the ganache too much, making it grainy and hard to spread.
   
• Coarsely chop the 200-gram white chocolate; a serrated knife is best for the job. Be sure that your white chocolate contains cocoa butter; otherwise, it isn't really related to chocolate at all and won't whip up.
   
• Place the chopped white chocolate into a heat-proof glass, such as a high-measuring mug, and set aside for now. 
   
• Split one 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,  Pour 500 grams of heavy cream on top.
   
• Place the saucepan over medium heat and stir until the mixture is warm, approx 65-70°C (149-158°F). It should never boil, because if the cream boils, it will prevent the ganache from whipping up nicely.
   
• Baker's Note:  A touch of milk powder adds incredible creaminess to your vanilla bean ganache, making it smooth and dreamy. It enhances the texture for that perfect melt-in-your-mouth feel. Don't skip this secret ingredient for an extra creamy Oreo Ganache.
   
• As soon as the cream is warm, add 25 grams milk powder ( if using) and stir until the milk powder is dissolved. Remove from the heat!
   
• Discard the vanilla bean, scrape the flavorful gooey vanilla seeds back into the cream.
   
• 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 clean bowl or container; 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.
   
• To avoid the common issue of losing valuable vanilla bean seeds (which can stick to plastic wrap and result in a messy cleanup), I transfer it into an airtight container with a locking mechanism. This method not only preserves all the exquisite vanilla flavors by keeping the seeds intact and evenly distributed throughout the ganache but also simplifies storage and keeps the ganache fresh. Sealing the ganache in this way prevents a skin from forming on its surface and ensures that none of the rich vanilla essence is wasted. It's a practical, flavor-saving technique that makes enjoying every bit of the ganache even more delicious.
   
• Bakers Note: The placement in your fridge matters more than you might think. The coldest parts of your fridge, often at the bottom or near the back, can cause the ganache to cool unevenly or too rapidly. This can lead to a texture that’s less than ideal when it's time to whip it, sometimes making it grainy or too firm to achieve that perfect, smooth consistency. For best results, aim to place your un-whipped ganache in the middle of the fridge where the temperature is more consistent and not as cold as the bottom. Also, be mindful of the fridge temperature—it should be cold, but not as cold as a freezer. An overly chilly fridge can cause the ganache to set too hard, potentially leading to a grainy texture. Allowing the ganache to set properly without becoming too hard. When the ganache has cooled gently to the right consistency, it whips up beautifully, creating that silky, luscious texture. 
   
• Refrigerate ganache overnight to firm up and to deepen the vanilla bean flavors.
   
• Finely grated oreos cookies: Grind 100 grams Oreo Cookies with the cream filling included: I use a grinder attachment for my Ankarsrum mixer, which produces very fine Oreo crumbs, like the ones shown in the step by step photo´s. This makes it easy to use any nozzle size when decorating cupcakes. You can also use a food processor or crushing the cookies by hand, however crushing the cookies by hand will make the crumbs much coarser. In this case, you’ll need to use larger nozzles for decorating, as finer nozzles can get clogged and make it difficult to pipe the ganache. Keep this in mind to ensure smooth and easy decorating!
   
• Baker's Note: When it’s time to whip up your Ganache, think about how you want to use it. If you're filling cakes right away, whip it to medium peaks. This way, it’ll be thick enough when you add the finely grated Oreo crumbs. But here’s my favorite way: whip it to soft medium peaks. Then, mix in the Oreo crumbs and pop it into an airtight container. Let it chill for a few hours or overnight. This makes the flavor even better and firms up the ganache to the perfect consistency.

  Keep in mind, ganache always gets firmer in the fridge, especially with Oreo crumbs added. To keep that dreamy, melt-in-your-mouth texture, don’t over-whip. Aim for soft medium peaks if you’re not using it right away. This way, you get a smooth and luscious ganache instead of something too thick. Always go for that melt-in-your-mouth feel!

• Pour the cold vanilla bean ganache into a stand mixer fitted with the whisk attachment. Whip at medium -high speed until you reach soft medium peaks — this typically takes about 10 to 30 seconds. Aim to whip the ganache to a slightly softer consistency than you might initially think is needed, This soft -medium texture is crucial for achieving the perfect consistency when combining with the finely grated Oreo crumbs.
   
• Remove the bowl from your stand mixer, : To maintain a beautiful white and black contrast, Add 3-4 large spoons of Oreo crumbs on top. Gently push the crumbs in with a spatula using 2-3 strokes to combine. Avoid over-mixing to keep the contrast. Add a little more Oreo crumbs if desired and gently fold them in. Over-combining the Oreo crumbs with the vanilla bean ganache will result in a uniform color, which might not be as visually appealing. The goal is to achieve a striking contrast of white and black, making the Oreo ganache instantly recognizable.
   
• Transfer the Creamy Oreo Ganache to an airtight container, cover with plastic wrap, and refrigerate overnight or until the top feels more firm. There is no need to re-whip the ganache; it’s ready to use as is for decorating cakes, filling, or piping on cupcakes.