Pastry Chef

Confection Ganache for Entremets and Tarts

Made with CONFECTION 80% DOMINICAN REPUBLIC

A wide range of chocolate intensities

3 steps

With Confection 80%, adapt the cocoa intensity of your creations to suit the sensory balance you are looking for, while preserving the unique character of its origin.

Recipe Step by Step

CONFECTION 80% GANACHE FOR ENTREMETS AND TARTS

250g Whole milk

185g Whipping cream

150g Invert sugar

415g CONFECTION 80%

Heat the milk, cream, and invert sugar to 175°F (80°C). Gradually pour it onto the partially melted chocolate, emulsifying it with a spatula as you do so. Blend as soon as possible until you have a perfect emulsion.

Pour into a tray, seal the surface with plastic wrap, and allow to crystallize ideally for 12 hours at 40°F (4°C) before use.

To fill a tart crust, pour in the ganache at around 85°F (30°C). Leave the tarts to set at room temperature. Keep refrigerated.

For macarons, pipe the crystallized ganache inside, then set aside in the refrigerator for 1/2 hours before freezing. Defrost at 40°F (4°C).

CONFECTION 80% GANACHE FOR ENTREMETS AND TARTS

340g Whole milk

180g Whipping cream

145g Glucose DE60

5g Pectin X58

330g CONFECTION 80%

Heat the milk with the cream, glucose and pectin to 70/75°C (160/170°F). Gradually pour it onto the chocolate, emulsifying it with a spatula as you do so. Blend as soon as possible until you have a perfect emulsion.

Pour into a tray, seal the surface with plastic wrap, and allow to crystallize ideally for 12 hours at 40°F (4°C) before use.

To fill a tart crust, pour in the ganache at around 85°F (30°C). Leave the tarts to set at room temperature.

CONFECTION 80% GANACHE FOR ENTREMETS AND TARTS

355g Whole milk

185g Whipping cream

150g Glucose DE60

15g Sugar

7g Pectin X58

285g CONFECTION 80%

Heat the milk with the cream, glucose, sugar and pectin to 70/75°C (160/170°F). Gradually pour it onto the chocolate, emulsifying it with a spatula as you do so. Blend as soon as possible until you have a perfect emulsion.

Pour into a tray, seal the surface with plastic wrap, and allow to crystallize ideally for 12 hours at 40°F (4°C) before use.

To fill a tart crust, pour in the ganache at around 85°F (30°C). Leave the tarts to set at room temperature.