The Art of French Pastry

(Chris Devlin) #1

gently but firmly so that it
sticks to the ganache.
Place the cake back in its
original mold and
refrigerate for 30 minutes.
This will allow the
ganache to set and keep
the whole cake together.
Let it come to room
temperature for 30
minutes and unmold. The
cake is now ready to be
served.

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