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Ganache: Tips, Techniques & Troubleshooting

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Posted (edited)
25 minutes ago, Jim D. said:

I have an odd ganache question. I use Peter Greweling's recipe for dried cherries and toasted almonds in a hazelnut gianduja. He calls for slabbing it, but I have used it as a bonbon filling. The problem is that the mixture is incredibly difficult to pipe--with the chopped almonds and the cherries that tend to clump together (this happens to me also in his Cherry Kirsch recipe). So I came up with the "brilliant" idea of chopping up the cherries, coating the pieces in confectioner's sugar and dropping a few in each cavity, followed by a little of the chopped almonds, then on top the gianduja. The idea is that the gianduja will envelop the cherries and almonds. So I tap the molds on the counter for a long time to make sure the gianduja is settling. But air bubbles keep rising to the surface. This goes on for a long time. I am concerned that air is trapped inside, which, of course, is not a good thing. Can anyone think of a way to correct this problem?

Pipe gianduja halfway, add inclusions, press them down into the gianduja and top off with more gianduja?


Edited by Pastrypastmidnight Clarity issues :) (log)
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3 minutes ago, Pastrypastmidnight said:

Pipe gianduja halfway, add inclusions, press them down into the gianduja and top off with more gianduja?

 

Good idea, one that I should have thought of. It's exactly what I do with a cookie in a bonbon.

 

Thanks.

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