Page 64 - Pastry & Baking Magazine

Hands On Chocolate
62
Pastry & Baking North America
1.
Blend butter and sugar until mixed.
2.
Sift dry ingredients together.
3.
Add eggs followed by dry ingredients.
4.
Once dough is mixed pour it onto
baking paper.
5.
Lay a second sheet of paper on dough
and flatten with a rolling pin for storage.
Refrigerate until needed.
6.
Ingredients for ganache.
7.
While cream and invert sugar are coming
to the boil, pour chocolate wafers in a
stainless beaker.
8.
Pour cream over chocolate and allow to
stand for 3 minutes. Immersion blend
9.
After ganache has cooled to 35 C. add
butter and immersion blend.
10.
Pour ganache into shallow dish and
cover directly with plastic wrap. Allow
ganache to set at room temp until ready
for use.
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