Caramel Ganache (Confectionery)
Ingredients
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- 1
Make a dry caramel with the sugar (golden blond).
- 2
Deglaze with the hot cream (watch for splatters).
- 3
Add glucose, bring to 108°C.
- 4
Pour in 3 additions over the chopped chocolate.
- 5
Emulsify with a whisk, then blend with an immersion blender.
- 6
At 35°C, add softened butter, blend.
- 7
Pour into a frame, crystallize 12h at 16°C.
- 8
Cut and enrobe in tempered chocolate.
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Per 100g
Allergens
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