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ganache - which cream sub


newbiee

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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.

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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.
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