Peter Greweling

Caramel Ganache

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

Lemon juice 5

Method

  1. Rub the lemon juice into the sugar.
  2. In a saucepan, caramelize the sugar mixture until amber using the dry method.
  3. Remove from the heat and add the glucose syrup to the caramelized sugar.
  4. Bring the cream to a boil. With the caramelized sugar mixture at low heat, stream in the hot cream, making certain t