Ganache Cordials - | WBTV Charlotte

Ganache Cordials

Presented by Zoe Peckich, Johnson & Wales University

Yield: about 100 -120 Pralines?on the size of the molds

 7     oz. (199 gr.) Heavy Cream

 1.5 oz. ( 43 gr.) Sugar, granulated

 0.5 oz. ( 14 gr.) Glucose

 8     oz. (227 gr.) Milk Couverture

 8     oz. (227 gr.) Semi-Sweet Couverture

 1.5 oz. (  43 gr.) Butter

 3    oz. (   85 gr.) Liqueur (Cointreau, Chambord, Frangelico)

                          Semi-Sweet Couverture for shells

Bring the heavy cream, sugar and glucose to a boil.

Add the chopped couvertures and the butter and incorporate.

Let cool to about 100 degrees F., then add the liqueur. Cool further until about 80 - 85 degrees F.

Make the shells with semi-sweet couverture as shown.

Fill into semi-sweet couverture shells as instructed.

Chill in the refrigerator for about 20 minutes or until the air floats between the chocolate and the mold. Seal the top with tempered semi-sweet couverture, chill for 1 minute and then pop the pralines out of the molds.

Option: Instead of using 3 oz. of liqueur, use 2 oz. of Frangelico and 2 oz. of hazelnut paste. 1 whole blanched and toasted hazelnut should be put into the shells when making them.

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