WHIPPED CARAMEL ORO CHOCOLATE GANACHE
Basic recipe for filling and decoration of cakes, single portions, mignon, macarons, cup cakes etc
Difficulty level
Basic recipe for filling and decoration of cakes, single portions, mignon, macarons, cup cakes etc
Ingredients
| liquid cream 35% fat - (1) BOILING | g 80 |
| SINFONIA CARAMEL ORO | g 130 |
| liquid cream 35% fat | g 200 |
- Form the ganache bringing the cream (1) to the boil and add it to the chocolate drops, mixing with a whisk or with a hand blender.
- Add the cold cream (2) a little bit at a time and continuing to mix.
- Put in the refrigerator for at least 3 hours (ideal overnight).
- Whip with a whisk at medium / low speed until a soft and creamy consistency is obtained.
- Desserts made with this basic recipe must be kept in the refrigerator.
Pastry Chef, Chocolatier and Baker
