December 14, 2010


Ganache and frozen cream puffs. Assemble in a cone shape using ganache as glue. Put a bit of chocolate on the plate to hold the first layer. Drizzle ganache over top of assembled croquembouche using a decorating bag or ziplock bag with the end snipped off.

Ganache - heat 1/2 Cup heavy cream on the stove. When bubbling around the sides, remove from heat and add 14 oz finely chopped chocolate. Stir until melted into a shiny ganache. If the chocolate won't completely melt you can go back to the stove on super-low.

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