Baker-Pastry chef

GANACHE WITH LIQUID CLARIFIED BUTTER

GANACHE WITH LIQUID CLARIFIED BUTTER

Preparation

575 g Sélection cream 35 % fat
700 g dark chocolate (66 %)
90 g invert sugar
150 g Liquid Clarified Butter 99,9 % fat
  • Heat the cream to 65 °C.
  • Melt the chocolate half.
  • Pour the warm cream on the chocolate and add the invert sugar.
  • Make a nice emulsion and let it cool down to 42 °C.
  • Add the softened butter and add to the ganache.
  • Mix for 90 seconds until smooth.

Corman's products of the recipe

Sélection cream 35 % fat

Sélection cream 35 % fat

Highly recommended by renowned pastry chefs

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Liquid Clarified Butter 99,9 % fat

Liquid Clarified Butter 99,9 % fat

Our exclusive butter speciality

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