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Crème Fraîche Ganache
Preparation info
- Yield:
180 Pieces
- Difficulty
Complex
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Créme fraîche |
Method
- 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.
- 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.
- Stir outward in larger circles to spread the em
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