Essentials
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GANACHE FOR FRAMES
Ingredients
-
593 g
- 555 g Whipping cream
- 225 g Glucose
- 75 g Butter
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Recipe
Heat the cream with the glucose to 165/175°F (75/80°C), then combine half with the chocolate fèves.
Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to form a perfect emulsion.
Once the ganache is at 95/105°F (35/40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix using an immersion blender again.
Pour the ganache at a temperature of 93/95°F (34/36°C) into a frame previously fixed to a pre-coated guitar sheet.
Leave to set for 24 to 36 hours at 60/65°F (16/18°C) and a 60% relative humidity level.
Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape.
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