Ganache Icing

Ganache à Glacer

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Chocolate at 100%
Ingredients U.S.

Method

Procedure

  1. Heat the cream, sugar, and glucose to the boiling point. Remove from the heat.
  2. Finely chop the chocolate and stir into the hot cream mixture until melted.
  3. Allow to cool slightly before use. This makes a thin, shiny coating when poured over cakes and charlottes.