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Techniques

Butter Ganache

Butter Ganache
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1:08 pm
June 2, 2008

Ephrem
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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.

1:31 pm
June 2, 2008

Sebastian
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posts 430

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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.
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