Crème Fraîche Ganache

Preparation info

  • Yield:

    180 Pieces

    • Difficulty


Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Créme fraîche 400 <


  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