THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
This time, you’ll be playing Monopoly too!
Discover Menu No. 16
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Easily assembled ganache
Description
If there's one cream I use very often, it's ganache montée. Light, creamy and versatile, it goes wonderfully well with sponge cakes, entremets, cupcakes or even as a simple fruity topping. Here's my simplified version, with no gelatine and just three ingredients. The only secret? Use very rich full cream (36 % fat or more). Otherwise, you can always cheat a little with a spoonful of mascarpone.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Bring the 40 g cream to the boil, then remove from the heat.
2. Pour over the finely chopped dark chocolate, leave to stand for 1 to 2 minutes, then mix gently until you have a smooth ganache.
3. Leave to cool.
4. Whip the 300 g of very cold cream until stiff.
5. Gently fold the cooled ganache into the whipped cream using a spatula.
The ganache is ready to use: pipe it onto cupcakes, spread it on sponge cake or use it in a generous layer on an autumn dessert, as here with my courgette-hazelnut-cinnamon cupcakes with a heart of redcurrant jam.
THERMOMIX® METHOD.
