Peter Greweling

Crème Fraîche 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

Créme fraîche 400 <

Method

  1. Combine the crème fraîche and glucose syrup in a stainless-steel bowl. Place the mixture over a hot water bath and warm it to 40°C/105°F.
  2. Pour the warm cream mixture over the tempered milk chocolate. Using a paddle, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  3. Stir outward in larger circles to spread the em