Celery Root Ganache

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 1 medium celery root, peeled and cut into chunks
2. 1 tbsp grapeseed oil
3. 1/4 tsp kosher salt
4. 1/4 tsp freshly ground black pepper
5. Milk if needed
6. 150g white choc
7. 40g butter
8. 50g or 2 tbsp glucose/35g or 2 tbsp corn syrup
9. 55g cold heavy cream
10. 1 tsp kosher salt

Instructions

1. Heat oven to 325F.
2. Put celery root chunks on big sheet of aluminium foil. Add oil, salt and pepper and toss to coat celery root. Fold up foil to enclose the celery root, put the foil packet on a sheet pan and roast for 30-60 min. The celery root should be slightly caramelised and mushy-tender; if not, give additional 15-min intervals in the oven.
3. Transfer celery root to blender and puree. (Add 2 tbsp milk if blender is giving you trouble.) Pass puree through fine-mesh strainer; the texture should resemble Libby's pumpkin puree or baby food. Measure out 125g of puree. Let cool.
4. Combine with white choc and butter in microwave-safe fish and gently melt in microwave in 15s bursts, stirring b/w blasts. The result shld be barely warm to the touch and totally homogeneous.

Pumpkin Ganache

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 150g white choc
2. 25g butter
3. 50g or 2 tbsp glucose/18g or 1 tbsp corn syrup
4. 55g cold heavy cream
5. 75g Libby's pumpkin puree
6. 1 tsp kosher salt
7. 1/2 tsp ground cinnamon

Instructions

1. Combine white choc and butter in microwave-safe fish and gently melt in microwave in 15s bursts, stirring b/w blasts. The result shld be barely warm to the touch and totally homogeneous.
2. Transfer choc mixture to a container than can accommodate an immersion blender. Warm the glucose in microwave for 15s, then immediately add to choc mixture and buzz with hand blender. After a min, stream in heavy cream, with hand blender running. Blend until mixture comes tgt into smth silky, shiny and smooth.
3. Blend in pumpkin puree, salt and cinnamon. Put in fridge to firm up before using at least 4 hours or ideally overnight. Keep for 1 week stored in airtight container in fridge. Serve cold.