Mix the cream with the apple juice and bring this to a simmer.
Meanwhile pick enough tarragon for 20 grams of leaves. For this you needs around 30 to 35 grams.
After that transfer the white chocolate into a bowl and submerge it with the hot cream apple liquid. Also add the the tarragon leaves and the butter. Blend this till smooth. You can also do this in a blender or food processor.
Once it has an even color you know it’s done. Then transfer it into a piping bag and let it cool down till it’s at room temperature.
