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Sunday, November 24, 2019

With chef @antonio.bachour 💥✅ ・・・ Afternoon Tea Cookies : Dulcey Ganache Sable . Here the Ganache Recipe: Valrhona Dulcey Ganache 1 cup/224 grams heavy cream 1 ounce/30 grams invert sugar 16 ounce (1 pound)/448 grams Dulcey Blond chocolate, melted (Valrhona brand) 1 ounce/30 grams unsalted butter, softened In a small pot bring heavy cream and invert sugar to a boil. Pour over melted chocolate and whisk to emulsify. Cool to 35°C/95°F before adding butter and processing with a hand blender until smooth. Let the ganache set to 23°C/73°F and transfer to a pastry bag. pipe Valrhona Dulcey Ganache over half of the sablé. Cover the filling with a second matching sablé. Store the assembled sablés in an airtight container. #bachour #antoniobachour 💥your photo was shared by: @bakelikeapro #bakelikeaproyoutube 👍 votre photo était partagé par #bakelikeapro #tea #cookies #ganache #chocolate

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