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Butter Ganache
June 2, 2008
1:08 pm
Forum Posts: 12
Member Since:
June 1, 2008

This is my first post. I have all kinds of questions but I thought I would start with this one. Does anyone have much experience making butter ganache? I have found it to be by and large an unknown or at least lesser known confection. It seems in texture a lot like a fresh fudge. I have done a little experimenting with using jam as the liquid flavoring, but I am just beginning to try new things. Any thoughts, observations, or feedback would be most appreciated.

June 2, 2008
1:31 pm
Forum Posts: 430
Member Since:
September 30, 2004

fairly common practice – of course the more butter you use, the softer the resultant center. often it’s also used in conjunction with cream as a texture modifier as well.