Milk Chocolate Raspberry Ganache
Pastry
Bonbons & Confections
Ingredients
300
g
heavy cream
100
g
glucose
66
g
PreGel Five Star Chef Pannacrema Raspberry – 97406
70
g
butter – unsalted
50
g
inverted sugar
450
g
44% – Fine Milk Chocolate Couverture
Instructions
Combine the heavy cream, glucose and PreGel Five Star Chef Pannacrema Compound Raspberry, bring to a boil and remove from the heat.
Add the butter to the boiled mixture and incorporate.
Add the invert sugar to the above mixture and leave the mixture to cool to 35°C/95°F.
Pour the mixture over the chocolate and mix well.
Pipe into molded shells, leave to harden and close with tempered chocolate.