caramel ganache (for filling chocolates)
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.
prep time
cook time
method
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yield
Ingredients
- 5 - drops lemon juice
- 3 ounces sugar
- 3 ounces glucose syrup
- 11 ounces heavy cream
- 1 ounce brandy
- 1 ounce butter, very soft
- 28 ounces milk chocolate
How To Make caramel ganache (for filling chocolates)
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Step 1Rub lemon juice into the sugar.
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Step 2In a saucepan, caramelize the sugar until amber, using the dry method.
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Step 3Add glucose syrup to the caramelized sugar.
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Step 4Heat the heavy cream. With the caramelized sugar over low head, stream in the hot cream, making certain that the caramelized sugar mixture is entirely incorperated into the cream. Remove from heat.
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Step 5Pour the hot warm cream/caramel mixture over the chocolate and butter. Allow to sit at least 2 minutes before stirring. If the chocolate does not melt completely, place the bowl over a pot of lightly simmering water, stirring until the chocolate is melted and no lumps remain.
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