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Ganache 甘那许

A)  苦甜巧克力:重奶油 (UHT Whip Cream,动物性奶油)
         3:1 for firm-textured ganache (piping and frosting)

B)     苦甜巧克力:重奶油 (UHT Whip Cream, 动物性奶油)
         unsalted butter (optional) 无盐奶油
         3:2   For Filling  (填馅)

C)     苦甜巧克力:重奶油 (UHT Whip Cream,动物性奶油)
         unsalted butter (optional) 无盐奶油
         3:3 For glazing

P/S : 真的找不到heavy cream , 我会用Evaporated milk 淡炼乳或植物性奶油(non UHT)来代替


Heat the cream until it just starts to boil, then add the chocolate and stir until fully melted.

Add the butter and stir slowly.

Allow ganache to cool before pouring over cakes as a glaze.

The longer you allow the ganache to cool, the thicker it will set (spreadable)

To cover cake with ganache, please watch :

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