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Pecan Gianduja Ganache
Preparation info
- Yield:
180 Pieces
- Difficulty
Complex
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Pecans, toasted |
Method
- Grind the toasted pecans with a small amount of the confectioners’ sugar in a food processor until liquefied.
- Add the melted dark chocolate and the remaining confectioners’ sugar and process until homogeneous.
- Temper the gianduja by tabling, bringing it to 29°C/84°F.
- Heat the cream and glucose syrup in a saucepan until the mixture reaches 40
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