| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Pastries and Baking General General discussion forum for all pastry and baking topics. |
 |
| | Thread Tools |
|
#1
05-10-2001, 01:21 PM
| ||||
| ||||
 Ganache as a fliiling I've made ganache as a coating for strawberries and cakes but have seen it in recipes as a filling for cheesecake, etc. Does anyone know the specifics for making this? Is it the same as a coating? I use equal amounts of chocolate and heavy cream. Svadhisthana 
__________________ Svadhisthana http://www.musa.org/      |
| Sponsored links |
| |
|
#2
05-10-2001, 03:04 PM
| |||
| |||
 Equal ratios of chocolate and cream is right. You can even add some type of liqueur to give it a subtle flavor. You can whip it up in a mixer so it's lighter or use it straight up, only wait for it to set up a bit so it doesn't flow all over your cake. |
| Sponsored links |
| |
|
| Thread Tools | |
| |
