newbiee Posted June 2, 2008 Share Posted June 2, 2008 Does anybody make ganache? I have seen a couple of recipes, one calls for double cream, one calls for whipping cream ..... what can I use that will make an acceptable alternative.I don't have the dried stuff that can be whipped into a cream in my local shops. Would creme fraiche do the trick?It's for smearing around a chocolate cake. Link to comment Share on other sites More sharing options...
Clair Posted June 2, 2008 Share Posted June 2, 2008 You can use the little pots of crème fleurette or the packs of UHT liquid cream.http://www.meilleurduchef.com/cgi/mdc/l/fr/recettes/ganache_ill.html Link to comment Share on other sites More sharing options...
newbiee Posted June 2, 2008 Author Share Posted June 2, 2008 Thanks Claire - you're the most helpful person I've ever "known" !!! [:D] Link to comment Share on other sites More sharing options...
Clair Posted June 2, 2008 Share Posted June 2, 2008 [:$]I just spend too much time on the internet! [:D] Link to comment Share on other sites More sharing options...
Iceni Posted June 4, 2008 Share Posted June 4, 2008 Homer Simpson momentGanesh coated with ganache mmmmmmmmmmmmmmmm....... dribble, dribbleJohn Link to comment Share on other sites More sharing options...
Jill<br><br>Jill (99) Posted June 6, 2008 Share Posted June 6, 2008 A few months ago, I had some spare pastry after making pear and frangipane tart using a mascaropone pastry. I had chocolate, but no cream and so I used the spare mascarpone and it was very good - better in fact - not as rich, but I can't take fresh cream anyway - only creme fraiche. Cream always gives a creamy taste which I don't like. Link to comment Share on other sites More sharing options...
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