If you’ve been reading for a while, you know that I’m not above sharing with you some of my major baking blunders. Chocolate chip cookies have a tendency to fall flat on me, because I’m lazy about my baking soda.
Another thing I kill often is fillings– the above is ganache that looks gorgeous, but was rock solid, because I screwed it up somehow. I think I used the wrong kind of chocolate.
So here are tips on how to get smooth, creamy, and decadent ganache filling, courtesy of James Peterson’s fabulous book, Baking.
- If you want your ganache hard rather than creamy, use butter.
- ALWAYS use a double boiler to melt your chocolate
- Let the ganache cool down for 5 minutes before you use it to ice a cake
- For lighter chocolate ganache, whip with a mixer for up to 10 minutes to make it fluffy. Just don’t whip too much, or you’ll get butter!
My mistake above was popping my ganache mixture into the fridge too early. It dried out and set completely, and turned into a brick.
A review of “Baking” will come tomorrow, in case you need a better education in baking!
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