White Chocolate and Strawberry Ganache
- Level:
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Easy
- Shelf life:
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1 week
- Conservation:
-
15-17°c
Strawberry Ganache Bonbon
Ingredients: Strawberry Ganache Bonbon
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150 gstrawberry puree
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45 ginvert sugar
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35 gglucose
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35 gunsalted butter
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450 gW2‐E4
Preparation: Strawberry Ganache Bonbon
Temper the Callebaut W2 white chocolate
Heat the puree, invert sugar and glucose and then cool to inbetween 30-35oc
Emusify the puree with the chocolate and then the butter
Pipe into pre-crystalized chocolate shells and back off
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