The Essentials
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CREAMY TEXTURES
2.1 CONFECTION 80% GANACHE FOR ENTREMETS AND TARTS
Ingredients
-
415 gGHANA 80%
- 250 g Whole UHT milk
- 185 g UHT cream 35%
- 150 g Inverted sugar
Select your mixture’s total weight
For
g
Tips
Did you know? Some may find the taste is slightly sweeter due to the use of invert sugar
(as opposed to the DE60 glucose used in the new method).
(as opposed to the DE60 glucose used in the new method).
Recipe
Heat the milk, cream, and invert sugar to 175°F (80°C).
Gradually pour it onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Blend as soon as possible until you have a perfect emulsion.
Pour into a tray, seal the surface with plastic wrap, and allow to crystallize ideally for 12 hours at
40°F (4°C) before use.
To fill a tart crust, pour in the ganache at around 85°F (30°C).
Leave the tarts to set at room temperature.
Keep refrigerated.
For macarons, pipe the crystallized ganache inside, then set aside in the refrigerator for
1/2 hours before freezing.
Defrost at 40°F (4°C).
Gradually pour it onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Blend as soon as possible until you have a perfect emulsion.
Pour into a tray, seal the surface with plastic wrap, and allow to crystallize ideally for 12 hours at
40°F (4°C) before use.
To fill a tart crust, pour in the ganache at around 85°F (30°C).
Leave the tarts to set at room temperature.
Keep refrigerated.
For macarons, pipe the crystallized ganache inside, then set aside in the refrigerator for
1/2 hours before freezing.
Defrost at 40°F (4°C).