Ganaches

Caramel Ganache (Confectionery)

Name: Caramel Ganache (Confectionery)
Prep time: 20 min
Yield: 890 g
Ingredients: 400 g Milk chocolate 40%; 150 g Caster sugar; 250 g Heavy cream 35%; 60 g Lightly salted butter 82%; 30 g Glucose syrup

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Milk chocolate 40%g

Caster sugarg

Heavy cream 35%g

Lightly salted butter 82%g

Glucose syrupg

Total890 g

Preparation steps

1
Make dry caramel (amber).
2
Deglaze with hot cream.
3
Pour over chopped milk chocolate. Emulsify.
4
Add soft butter at 35°C, blend.
5
Cool to 25-27°C for piping or framing.

Nutritional values

Per 100g

Calories

467.6 kcal

Protein

3.3 g

Carbs

44.7 g

Sugars

42.2 g

Fat

30.6 g

Saturated fat

19.0 g

Fibre

0.9 g

Salt

0.2 g

Allergens

MilkSoybeans

Other recipes in the same category

Dark Chocolate Truffle Ganache Milk Chocolate Truffle Ganache White Chocolate Truffle Ganache Passion Fruit Ganache (Confectionery)

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