Culinary Institute of America

Caramel Ganache

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Preparation info
  • Makes

    180

    pieces
    • Difficulty

      Medium

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Sugar 3

Method

  1. Rub the sugar together with the lemon juice.
  2. Caramelize the sugar until amber in a saucepan using the dry method.
  3. Add the glucose syrup to the caramel.
  4. Stream the hot cream into the caramel while over low heat. Be certain that the caramel is entirely incorporated into the cream.
  5. Remove the ca