Recipe
Complete the following Essential beforehand
Ingredients
- 500 g Whipping cream
- 500 g Whole milk
- 200 g Egg yolks
- 100 g Sugar
Recipe
Bring the cream and milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching).
BAKING: Heat to 84°C (185°F). Strain and use immediately or quickly cool and use later.
Bring the cream and milk to a boil. Combine the egg yolks and sugar.
Stir the two mixes together and heat to 84/86° C (183/187° F) until it coats the back of a spoon.
Filter through a fine chinois and cool down quickly if not used straight away.
Add the 80 g of sugar to the hot custard. Emulsify the hot and strained custard with the melted P125 COEUR DE GUANAJA chocolate with a rubber spatula like for a ganache in order to obtain a smooth, shiny and elastic texture.
Perfect the emulsion with an immersion blender. Stabilize the emulsion with a little bit of the foamy whipped cream if necessary.
As soon as the ganache is smooth, ensure the temperature is between 45 and 50° C (113/122° F) and fold the remaining foamy whipped cream in delicately.