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Desserts
Caramel Ganache
A versatile caramel ganache ideal for filling cakes and éclairs, frosting cupcakes, and smoothing cake exteriors.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Dry-melt the sugar, add the cold butter, and stir until completely melted.
2
Pour in the hot cream and mix well until fully combined.
3
Strain the hot caramel over the chocolate, stir, and emulsify with an immersion blender.
4
Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 8 hours.
5
Whip the ganache until it forms a lush, firm cream.
6
Before using it to frost a cake, let the cream sit at room temperature, then return it to the refrigerator to set.
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