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Ganache (/ ɡ ə ˈ n æ ʃ / or / ɡ ə ˈ n ɑː ʃ /; [1] French:) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream. [2]In the broad sense of the term, ganache is an emulsion between (melted) solid chocolate (which is made with cocoa butter, the fat phase) and a water-based ingredient, which can be cream, milk or fruit pulp. [3]
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3. Make the Ganache: Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil; pour over the chocolate and let stand for 1 minute.
The most common presentations are pastry cream, whipped cream, or ice cream filling, topped with powdered sugar or chocolate ganache and possibly more whipped cream. They are also served plain, with a crisp caramel glaze, iced , or with fruit.
It is made of chocolate devil's food cake that is topped with rich buttercream bumps, and then draped in a chocolate ganache. Now more than a century old, this is a classic confection. Now more than a century old, this is a classic confection.
This 8-in. golden beauty is drizzled with a cross-hatch of chocolate ganache. Brown Sugar Bakery. Brown Sugar Bakery German Chocolate 4-Layer Cake. Since 2002, ...
Opera cake (French: Gâteau opéra) is a French cake.It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee (or Grand Marnier) French buttercream, and covered in a chocolate glaze.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.