Forum Activity for @rosanne

rosanne
@rosanne
04/06/13 15:52:11
5 posts

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.

rosanne
@rosanne
04/05/13 14:50:14
5 posts

Fruit ganache


Posted in: Tech Help, Tips, Tricks, & Techniques

Hey Brad, that is so generous of you, I will definitely make this up and get back to you. So this is ok for filling a cake which needs to be decorated over a period of say three days without refrigeration? Thank you soo much!

Rosanne

rosanne
@rosanne
04/05/13 13:20:50
5 posts

Fruit ganache


Posted in: Tech Help, Tips, Tricks, & Techniques

I feel much more informed now, at least I can experiment and see how long the ganache stays good. I'll post my results after experimenting, can't thank you enough Andrea.

rosanne
@rosanne
04/05/13 10:34:38
5 posts

Fruit ganache


Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks Andrea for your reply and confirming what I was thinking. Making jelly sounds good but I was hoping to do something a little different with the ganache, can the jelly not be added to the ganache without worrying about molding? I keep reading about fruit flavoured ganache in cake fillings, so I guess these must be used on day of bake and consumed quickly. Would the same apply if I was to use freeze dried raspberries. hydrated and pureed? I've come across comments about dried fruits being used in chocolate making and was wondering whether the dry freeze might be a possibility. I've also been told adding glucose/glycerine can extend shelf life. I don't know whether that is correct plus I wouldn't know how it would affect the consistency of the ganache. Do you have any thoughts on this? Finally do people use butter ganache as cake filling? So many questions!! Perhaps I should just make some up and see how it holds up. I really appreciate your advice, thank you.

rosanne

rosanne
@rosanne
04/05/13 06:39:08
5 posts

Fruit ganache


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Everyone

This is my very first post, I love being here and learning so much. My question is for raspberry ganache made from fresh fruit. The ganache will be for cake filling, working with dark chocolate 60% 2:1 choc to heavy cream. Do the raspberries have to be boiled up in sugars and reduced before adding? I'm wary of molding since the cake will be worked on for approx three days for celebration icing and decoration. It can not be refrigerated although it will be in a cool environment. I'd be interested to know what kind of shelf life to expect, and would appreciate any input. Thank you.


updated by @rosanne: 04/11/15 15:51:02