Preparation info

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

In its most basic form, ganache is simply equal parts chocolate and cream by weight. Other ingredients, such as butter and egg yolks, can be included together with flavorings, if desired. It is a very rich mixture that has many uses in the pastry kitchen. It can be used warm as a glaze, for filling and decorating cakes and pastries, and as the filling for a basic truffle. The ratio of chocolate to cream determines the consistency of the product after it cools, in both Ganache and