praline 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 ounces heavy cream
- 2 ounces glucose syrup
- 1 ounce hazelnut liqueur
- 1 ounce cocoa butter, (melted)
- 2 ounces praline paste
- 15 ounces dark or white chocolate
How To Make praline ganache (for filling chocolates)
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Step 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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Step 2Combine the cocoa butter with the praline paste, and add to the chocolate.
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Step 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.
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