Food Talk Discussion Group
PastryWiz - Jobboard - Classifieds - Food Talk - Recipes - Cake Decorating

Re: Ganache

Name: Pierre
E-Mail:

Comments

I have tried many different types of ganache recipes with trimoline,butter,glucose, etc. But what I always go back to is my old faithful recipe...1kg Couverture to 1L cream. I use it for glazing, filling, piping, etc. Why play around with all those other variations when they usually just don't turn out as nice? People should stop trying to reinvent the wheel!