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French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

GANACHE is a creamy, smooth chocolate icing that is basic to French pastry making. For the most part, it has taken the place of the more classic chocolate fondant or sugar icing. It can be poured over cakes, yielding a dark, rich finish, or it can be whipped, when cool, to produce a lighter, fluffier icing that can be used like a chocolate buttercream. I also use a ganache for the centers of my Ganache Truffles.

Ganache can be flavored with st