heat help: Baking Bust-up! - Help.com

Conart0
offline Verified (2 years, 7 months) Visit Conart0's shoutbox
GB

Baking Bust-up!

Here is the recipe for Ganache.
Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate

Instead of double cream, could I use creme fraiche with some milk and perhaps a little more sugar?…
Thankies :)

This closed post was written 1 year, 3 months ago | V/U/S: 315, 7, 2 | Edit Post | Report Post


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Since writing this post Conart0 may have helped people, but has not within the last 4 days. Conart0 is a verified member, has been around for 2 years, 7 months and has 78 posts and 334 replies to their name.

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Milk, chocolate, sugar, heat, Cream, Takeoff, Pan, Boil, baking, Recipe (How Tags Affect Reciprocity)

Replies (7)

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steff offline Verified User (1 year, 5 months) Long Term User Shouts: 234 #
An Unknown Location | 1 year, 3 months ago (5 minutes after post)

what’s fraiche?

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thep offline Verified User (1 year, 11 months) Long Term User Shouts: 15 #
An Undisclosed Location | 1 year, 3 months ago (7 minutes after post)

I think it has to be a heavy cream. It can be whisked when heated, this will help to thicken it somehat.
Here I a recipe for you.
http://allrecipes.com/Recipe/Chocolat…

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thep offline Verified User (1 year, 11 months) Long Term User Shouts: 15 #
An Undisclosed Location | 1 year, 3 months ago (7 minutes after post)

somewhat^

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Conart0 offline Verified User (2 years, 7 months) Long Term User Shouts: 1 #
GB | 1 year, 3 months ago (9 minutes after post)

Ha, its like Philladelphia Cream i guess…same texture!

I was thinking: that with some milk and the double cream texture is imitated…don’t know about the flavour

If it has to be double cream I have to buy it :(

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steff offline Verified User (1 year, 5 months) Long Term User Shouts: 234 #
An Unknown Location | 1 year, 3 months ago (11 minutes after post)

well I’m not sure what Philadelphia cream is either… :(

but I’ve made ganache and I’m pretty sure double cream is a must(we call it heavy cream in the U.S.) I think it has to do with the amount of fat in it.

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Conart0 offline Verified User (2 years, 7 months) Long Term User Shouts: 1 #
GB | 1 year, 3 months ago (41 minutes after post)

Oh well…went out and bought double cream.YUCK!
Thanks for all your help though! Ciao!
x

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