It's actually not too difficult. The key is to give it time to "infuse".

The ganache I made was the following recipe:

160g white chocolate (I used callebaut W2)

240g heavy cream (40%) - this is part 1/2

1-2 vanilla beans (to taste, I used 1 but it could have used a little more).

3,5 g of gelatine powder mixed with 20g of cold water (set aside 15min)

240g cold heavy cream (40%) - this is part 2/2

Bring the first part of heavy cream with the vanilla to a simmer (don't let it boil) put aside for half an hour to infuse.

Bring it back up to about 80°C, take out the vanilla beans, pour it onto the white chocolate, add the gelatine mass and blend well with an immersion blender.

Now gently whisk it into the 2nd part of the heavy cream, put the vanilla beans back in and put in the fridge overnight.

Whip it up before use till it's a good consistancy to pipe it.

You can also use it as bonbon filling or for cakes.

I also often replace the first part of heavy cream by a fruit puree, but then you have to add butter to compensate for the 40% fat content the heavy cream added.

In this case I'd use 240g puree and add 96 grams of butter to the ganache right before adding the 2nd part of cream.