Ski, I found this in my notes and thought I’d pass it along to you. It’s from the blog. By the way how did your ganache turn out?
I am having the same trouble with the ganache. What is the temp you heat the cream to? What is temp to whip at? You give bake times and temps, weights and measures for everything else, how about these temperatures, since they seem to be critical to success!
Reply to this Posted by: another jennifer | January 18, 2007 9:08 PM #
actually i’m planning to give the temperatures in my new book so i’ll tell you now: for a light whipped ganache using 6 ounces of bitteresweet chocoolate and 1 1/2 cups/12 ounces of heavy cream (you heat the cream to the boiliing point, i.e. when small bubbles appear around the edges). it takes about 2 hours to cool to 65 to 68 ?F/20?C
only beat until soft flooppy peaks form when the beater is lifted. in fact when it starts thickening it’s safest to beat by hand. how’‘s that for specific?!
Reply to this Posted by: Rose Levy Beranbaum | January 18, 2007 9:20 PM #
Thanks so much! I’ll copy it right into the book tonight!
Reply to this Posted by: another jennifer | January 18, 2007 9:25 PM #
you’re welcome. to tell you the truth, i was afraid ppl would not want to take the temperature but now i’m more courageous and will tell all and then ppl can choose for themselves what they want to ignore. thanks for encouraging me in this good direction! in baking it’s all about temperature and often more about chilling than heating! when ppl design kithens i always advise them to put a refrigerator as near their work area as possible.
Reply to this Posted by: Rose Levy Beranbaum | January 18, 2007 9:28 PM #
thanks for the temperatures! I was wondering about that as well. I had no problem making the regular ganache, but my light whipped ganache curdled. I tried remelting, cooling, and rebeating, but to no avail. i ended up throwing it away and making chocolate mousseline buttercream instead (which was a little too sweet for my taste buds…) If I want to use the light whipped gananche as a filling for a cake, does the cake have to stay in the fridge? thanks!
Reply to this Posted by: Chrissy | January 19, 2007 9:15 AM #
it has to be refrigerated after 1 day.
Reply to this Posted by: Rose Levy Beranbaum | January 19, 2007 9:38 AM #