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Culinary Institute of America

Egg Ganache

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

This Ganache is made much the same way as is cream ganache: melting chocolate by blending it with a hot liquid. The distinguishing difference is the type of hot liquid; for egg ganache, cream is heated with butter and then blended with egg yolks before it is added to the chocolate. Egg ganache, like cream ganache, may also be flavored by infusion.

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