* dark, milk or white glazing ganache
* grill rack
* low receiving bowl
* deepfrozen pastry
* small palette knife
Place the grill rack over the receiving bowl.
Place the deepfrozen pastry on the grill rack.
Warm the ganache to 35 to 40°C.
Pour the ganache over the pastry first. Begin in the middle and go to the edges until the whole upper surface is covered and the ganache flows down below.
In one gentle movement, scoop away the excess ganache with the small palette knife.
* 4 blades of gelatine
* 2.5 dl milk
* 100 g glucose
300 g dark chocolate Callebaut 811NV Callets and 300 g dark coating S12-HP35
300 g milk chocolate Callebaut 823NV Callets and 300 g milk coating S04-HP35
300 g white chocolate Callebaut CW2NV Callets and 300 g white coating S00-HP31-W
Soften the gelatine in cold water.
Bring the milk to the boil with the glucose and remove from the heat.
Add the softened gelatine.
Pour on the Callets and coating pieces.
Let them melt in the mixture.
Mix well with the spatula to remove any airbubbles (don't beat the mixture!) or mix, avoiding creating air bubbles. (Ensure the mixerhead is totally submerged in the liquid mixture and avoid making any up or down movements)
Allow to cool to 35 to 40°C or place in the refrigerator. Before use bring back to a temperature of 35 to 40°C.
Which Callebaut products are best suited to making glazing ganache?
You can make a delicious and easily worked up ganache best by using a mixture of chocolate and coating. This results in a perfect ganache layer with the right viscosity, taste and sheen. For the chocolate you are best to use the base viscosities ().