The Art of French Pastry

which begin to crystallize at around 90°F/32°C— making them separate from the water in the ganache. In cook ...

can fix it (see my $100 trick), but if you use a thermometer before you add the butter your ganache won’t break. To b ...

temperature, add the butter. Mix it first with a small whisk and immediately finish the mixing with an immers ...

shiny. This means that the emulsion has been perfectly achieved. It should also taste creamy because the f ...

Ganache can be used as soon as it’s made or it can be tightly covered and refrigerated for up to 1 week, ...

hours so that it has a chance to come to room temperature; frozen ganache should be allowed to come to roo ...

spices, flowers, coffee, citrus, or herbs. The flavorings are infused in the cream. For best results, add your flav ...

For a spice-flavored ganache, always use whole or crushed spices. Crushed spices release more flavor. Do not use g ...

add about 1 gram of spice, the equivalent of ½ cinnamon stick, 15 peppercorns, or ½ vanilla bean. For stro ...

ginger will curdle the cream in a split second. Bear this in mind also when using other acidic ingr ...

beans, crush the beans, as they will release more flavor than whole; do not use ground coffee. As with spice ...

they can make your ganache taste like cheap soap. JACQUY’S TAKEAWAYS >> $50 TRICK: Place the vanilla bean ...

before making the ganache. Let it infuse overnight in the refrigerator before heating the cream and making the ganach ...

FIXING A BROKEN GANACHE $100 TRICK: You will know right away if your ganache breaks, as it will look com ...

It’s a two-person job, so grab somebody to help. Since a cold temperature is what makes cocoa butter and ...

Then place 1 tablespoon of heavy cream in a medium bowl and microwave for 5 seconds only. Tilt the bowl w ...

you stir it into the cream. This has to be a continuous process and the broken ganache cannot be poured faster ...

Emulsion and especially fat in water have always intrigued chefs. The French hot-food chefs have mastered the ...

means that the fat crystals are surrounded with water (SEE DRAWING ON THE LEFT). Once the ganache breaks, the fa ...

why we fix a ganache with cream is because cream is a fat-in-water emulsion itself, and if you mix it properly ...