Рет қаралды 9,694
If you will be covered under sugar dough, then use this ganache 👌😉
God willing, today we will work together on the method of wrapping ganache, which is the wrapping ganache under the sugar paste. There are two methods of ganache, and the artificial method, which is manual ganache. This is what involves workmanship.. and it contains all the technique. There is another method, which is the pouring method. It is easy and does not take time, but it does take a large amount of ganache, except that you have not learned anything. I mean, you didn't learn how to make ganache.. You didn't learn how to wrap it, you didn't learn how to make a ganache mousse, and when you have a scribble left in the ganache, how do you waste it?
I can't start with something easy like this, so you can make it easier.
And you still don't know how to actually cover ganache with your hands. What do you do with it, wrapping sugar dough?
Ingredients for ganache to cover under the sugar paste of an 18 cm tart
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400 grams of cooking cream
1200 grams of raw Vienna chocolate
This quantity is enough to cover a size of 22 cm as well, meaning that I will have a third of the ganache left
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If you like the recipe, please write to me in the comments
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