Baker-Pastry chef

GANACHE WITH ROASTED BUTTER

Preparation

575 g Sélection cream 35 % fat
1240 g milk chocolate (35 %)
90 g invert sugar
75 g Roasted Butter 98 % fat
75 g Extra Fondance 99,9 % fat
  • Bring the cream and invert sugar together to the boil.
  • Pour on the chocolate in two times.
  • Make a nice emulsion and then add the butter. Add the butter when the ganache is 42 °C.

Corman's products of the recipe

Sélection cream 35 % fat

Sélection cream 35 % fat

Highly recommended by renowned pastry chefs

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Roasted Butter 98 % fat

Roasted Butter 98 % fat

Our unique and exclusive butter speciality

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Extra Fondance 99,9 % fat

Extra Fondance 99,9 % fat

Our unique and exclusive speciality butter

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