Fruit ganache
Posted in: Tech Help, Tips, Tricks, & Techniques
Clay, thanks for your input, yes the ganache is for cake filling. I want to try different things. I would like very much to use Brad's recipe which would mean leaving out the dairy, I don't mind doing that. Your advice on pasteurizing the cream is very helpful as I always understood that because the cream was brought up to almost boiling was enough for pasteurization. I will certainly try honey. Thanks for being so specific on temperature and mixing of the ganache, these things are all new to me so I'm really learning good stuff here. When I say a cool room I mean one which is totally heat free, in fact it's almost as cold as the refrigerator, brrrrr, that's my kitchen! I think what I'll do is make very small amounts and keep out on the counter covered up to see how it behaves. Not all of my cakes take three days to enrobe, however it's good to learn whether it will be ok with ganache filling. I have to also take into account how it will be stored once out of my tender loving care! I much appreciate all the advice, from yourself, Brad and Andrea. I'll get back and let you guys know how I did.