Questions with this tag should be about making ganache in the broad sense.
28
votes
5answers
7k views
Could coconut cream be used to create a non-dairy ganache for whipping?
A few days ago I made a batch of profiteroles and éclairs, with a minor twist: For half the profiteroles, instead of chantilly cream I used a whipped ganache made from about 2 parts dark or ...
7
votes
2answers
7k views
What is liquid glucose?
Two days ago, I was making ganache as a topping for cupcakes. I needed, as expected, cream and chocolate. But '1 teaspoon of liquid glucose' was also on the list of ingredients (for 12 cupcakes). I ...
5
votes
1answer
444 views
What is the proper ratio of heavy cream to chocolate for a thick ganache?
Most recipes on the internet call for a 1:1 ratio that I've seen but this ends up being rather watery. I want a thick chocolaty ganache.
Is there anything special that needs to be done to achieve ...
4
votes
1answer
2k views
How do I infuse fruit flavor in ganache?
I know to infuse the flavor of citrus fruits in ganache, I can simple boil the cream with the zest and strain it out. What about fruits that have juice but don't have zest or aren't commonly powdered, ...
3
votes
2answers
5k views
White chocolate ganache won't set
The other day I attempted to make a white chocolate ganache, and while the flavor is perfect, it utterly refused to set. Instead what I ended up with was a sticky, somewhat runny blob. It never hit ...
3
votes
4answers
569 views
How can I make a stable olive oil and vanilla ganache?
I've just made some vanilla macaron shells that I plan to fill with an olive oil and vanilla ganache.
How should I go about doing this? Should I just make it like a regular ganache or will it just ...
3
votes
1answer
2k views
Separated, grainy ganache (Dark and Stormies from Grewelings's book)
I tried making "Dark and Stormies" out of Greweling's book (Chocolate and Confections). The center is a white chocolate ganache infused with vanilla and ginger and with rum. Both times I tried it, the ...
2
votes
2answers
597 views
Why does my ganache keep breaking?
I'm making truffles, and my ganache keeps coming apart. The chocolate acts like it's overheating, but it's not. I've confirmed the temperature of the water in the double boiler several times, and the ...
1
vote
3answers
2k views
How can I make a vanilla ganache which does not taste of white chocolate?
I've been baking for quite a while, but now have started venturing myself onto the chocolate world. I'm very very intrigued by Laduree's vanilla ganache on their vanilla macaron as it doesn't taste ...
