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Cream Ganache
Appears in
By Culinary Institute of America
Published 2015
Cream Ganache has a wide range of uses, from filling centers for confections to glazing and filling cakes and pastries. In confectionery work, cream ganache is most commonly used as the center for truffles, but other confections are made with ganache as well.
The consistency of ganache may be hard, soft, or any variation in between, depending on the ratio of chocolate to cream. Soft ganache and medium ganache are not firm enough, nor do they have an adequate shelf life, to be used in confectionery work. As a rule, hard ganache is required for piped and rolled truffle centers.