praline ganache (for filling chocolates)
(1 rating)
Chocolates - Week 4, June 1st These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. This is a rescipe for ganache used to fill a chocolate bon bon. The ganache can also be used for truffles, or simply a topping for icecreams and other desserts.
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(1 rating)
Ingredients For praline ganache (for filling chocolates)
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5 ozheavy cream
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2 ozglucose syrup
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1 ozhazelnut liqueur
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1 ozcocoa butter, (melted)
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2 ozpraline paste
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15 ozdark or white chocolate
How To Make praline ganache (for filling chocolates)
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1Combine the heavy cream with the glucose syrup in a suacepan. Bring to a boil, remove from te heat, and add the hazelnut liquer.
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2Combine the cocoa butter with the praline paste, and add to the chocolate.
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3Pour the cream over the chocolate/praline mixture and allow to sit for at least 2 minutes before stirring to emulsify. If the chocolate does not melt, place the bowl over a post of simmering water and stir until the ganache is smooth and there are no lumps.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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