Sentences with phrase «cream over the ganache»

Pipe the reserved whipped cream over the ganache and sprinkle with 1 tbsp remaining Oreo crumbs.

Not exact matches

For ganache, bring cream to a boil; pour over chocolate in a small bowl.

While you can make ganache by pouring hot cream over chopped chocolate, for this recipe you melt the chocolate right along with the cream.

Add cream and solvents together in the microwave or over double - boiler until everything is melted and ganache is smooth.

To make ganache, heat heavy cream until warm and pour it over chopped chocolate.

Pour the cream over the chopped chocolate, wait a minute, and whisk until smooth ganache is formed.

For the ganache, in a heavy sauce pan, melt the chocolate with the cream over low heat; stir until smooth.

Pour the cream over the chopped chocolate, wait a minute, and whisk until uniform and shiny chocolate ganache is formed.

I jumped in with pâte à choux (dough), crème pâtissière (custard), and chocolate ganache — a.k.a., les profiteroles, commonly known over here as cream puffs.

CHOCOLATE GANACHE Bring cream to a simmer and pour over chocolate.

Traditionally a ganache is made by pouring the boiling cream over the chocolate and letting it melt it that way... it tends to be much smoother.

Pour the boiling cream over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.

Heat cream almost to a boil, pour over chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.

To make the ganache, place the chocolate and cream in a small saucepan over a low heat, and stir until the ganache is smooth, melted and combined.

Pour the cream over the chopped chocolate, wait about a minute and whisk until uniform, shiny ganache is formed.

The recipe is basically a play on ganache: heat up a high fat liquid (usually heavy cream, but in this case coconut milk), pour it over chocolate, let it sit for a couple minutes, whisk, and bam.

Meanwhile, make ganache: Put chopped chocolate and cream in a medium metal bowl and set bowl over (not touching) simmering water in a pot.

For the ganache: In a double broiler or a heat safe bowl over a pot of boiling water, melt chocolate and cream, stirring, until creamy.

Ganache: (gaw - nawsh) Typically made by heating heavy cream and pouring it over chopped chocolate.

Use a spoon or transfer the ganache into a piping bag fitted with 1/8 inch (3 mm) plain tip and drizzle the ganache over the top of cream puffs.

To make the ganache on top for decoration simply melt the chocolate with same amount of cream and using a spoon or simply a piping bag fitted with a small tip and drizzle the chocolate over the roll as you like.

Chocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth.

Make ganache: In a small saucepan, warm cream over medium - low heat, stirring occasionally, just until you see a bubble come to the surface.

Make the Cheetos ® ganache: In a medium saucepan set over medium - high heat, add the Cheetos ® Puffs and the heavy cream.

To make the whipped ganache, bring 3/4 cup plus 2 tablespoons of the cream to a simmer in a medium saucepan over medium heat.

This recipe skips the tricksy water bath in favor of a super simple stovetop technique: just cook the custard on the stovetop as you would crème anglaise or ice cream base, pour it over chocolate, stir to combine as though making ganache, pour into cups, and chill until firm.

Once the cream is at temperature pour over the chocolate and leave alone for a couple of minutes before stirring together to form a vibrant green ganache.

Pour the hot cream over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.

Ganache: Heat the heavy cream, 2 tablespoons butter, and 2 tablespoons sugar in a 2 1/2 - quart saucepan over medium - high heat, stirring to dissolve the sugar.

While cake cools, make the ganache: heat the cream in a small saucepan over medium heat until it just starts to foam around the edges.

Pour the hot cream over the chocolate, wait a minute, and beat until you get a shiny chocolate ganache.

To make the ganache, heat the heavy cream to a gentle boil and pour over the chocolate.

Then, make a chocolate ganache by heating heavy cream and melting dark chocolate together and drizzle it over the top.

To make the ganache, heat the cream to a simmer, then pour over the chocolate chips.