Doughnut Ganache

Name: Doughnut Ganache
Yield: Yield: 635 g/1 lb 4.8 oz
Cuisine: United States
Ingredients: Chocolate liqueur 35 g 1.23 oz 5.51%; Glucose syrup 45 g 1.59 oz 7.09%; White chocolate coins 325 g 11.46 oz 51.18%; Butter, soft 40 g 1.41 oz 6.3%; Heavy cream 115 g 4.06 oz 18.11%; Sugar 25 g .88 oz 3.94%; Cake doughnuts 50 g 1.76 oz 7.87%

Preparation info

Yield:
635 g

Difficulty
Easy

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Cake doughnuts 50 g 1.76 oz 7.87%
Heavy cream

Americas
United States
Dessert
Vegetarian

Method

Purée the doughnuts with the heavy cream and sugar until completely smooth.
Bring the doughnut purée and glucose syrup to a boil in a sauce pot. Pour over the white chocolate.
Stir to emulsify, then incorporate the butter, and stream in the chocolate liqueur.
Allow to cool, covered in plastic. Pipe into the mold once it reaches 30°C/86°F.