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Peter Greweling

Pear Ganache

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Preparation info
  • Yield:

    180 Pieces

    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Heavy cream 140

Method

  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Remove from the heat, add the Pear William liqueur and reduced pear purée, and allow the mixture to cool to 40°C/105°F.
  3. Pour the cooled cream mixture over the tempered milk chocolate and let sit for 1 minute to allow the chocolate to melt.
  4. Using a spoon or spatula, stir the

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