How many questions could I ask? i know i know….
1) I was planning on making the Raspberry Jam Cream from TCB then realized it only holds 2 hours room temp and 2 days refrig. That won’t work. so I was reading about Rasb Mousseline and I was wondering….is it possible to use COMMERCIAL seedless rasb jam in this? I know it said in the book for the Jam Cream you can sub commercial jam by doubling and omitting the sugar. It doesn’t say you can do that with Mousseline…can you??
2) Can you halve a batch of Mousseline? I know you can freeze leftovers, but I am actually thinking if you run out of ingredients and only have enough to make half a batch, will it work? Or is it against the rules of mousseline??
3) I have a filling recipe that consists of butter, sugar, fluff and heavy cream (1.5 TBS). Can this be frozen and re used??
Sorry for the questions, i am trying to figure out what to make this weekend lol.
Oh one more question….for Milk Choc Ganache it says use Milk chocolate 34%...I couldnt find Lindt in the store so I bougt Ghiradelli baking milk chocolate, it didn’t say anything on there about 34%...can I use it??