12 Replies to “Chocolate ganache filling from scratch | Pastry tutorial with James Rosselle”

  1. What the heck is this? Who puts corn syrup in ganache. Ganache is so simple; just put equal parts chocolate and heavy cream in a bowl and microwave at half power for 20 seconds then stir then another 20 seconds and stir. Then if you want to use it for pouring just add a little more heavy cream and use immediately but if you want it as a filling let it sit and set up for a couple of hours or overnight and it will get really thick, if you want a frosting just mix it with an electric mixer and it will get really nice and fluffy.

  2. You do know you are using the wrong word for the cream – scold is something you do to someone that's bad – scald is what you do to the cream – two different words, pronunciations and spellings. Maybe the cream was bad and it needed scolding – I don't know, but I scald my cream!! Just sayin…..

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