In the course we didn't have time to let this set, so we actually piped the ganache into rosettes.
After now making this twice at home, I have 2 tips:
Work very quickly to spread the filling after whipping, it hardens very quickly.
Refrigerate before cutting with a guitar (or knife), which is what the Chef told us we would have to do although I had to see it to believe it!
Could anyone else reading this thread and who wants the recipe please PM me with the request, I have completely lost track of who I have sent the recipe to...
Mousse Ganache
in Pastry & Baking
Posted
Please send me a copy of the recipe thank you