My Eclairke
Ganache Monté Dark Chocolate
269g Cream 35% fat
150g Whole Milk UHT
5g Gelatine Powder
25g Water
250g Dark Chocolate Pure Sensation 72
Ganache Monté Milk Chocolate
460g Cream 35% fat
119g Whole Milk UHT
5g Gelatine Powder
25g Water
270g Milk Chocolate Inspiration 32
Method Ganache Monté Dark and Milk Chocolate
- Heat the cream to 60°C and mix in the gelatine mass
- Pour over the chocolate and blend well
- Let the mixture crystallise in the fridge (4°C).
- Before use, whip for a few minutes until ready to spray.
Ganache Monté White Chocolate
170g Cream 35% fat Part I
5g Gelatine powder
25g Water
220g White chocolate Obsession 30
600g Cream 35% fat Part II
Method Ganache Monté White Chocolate
- Heat Cream Part I and the vanilla pods to 75°C.
- Add the gelatine mixture and blend with the white chocolate.
- While mixing, gradually incorporate the cold Cream Part II.
- Let crystallise in the fridge (4°C).
- Before use, whip for a few minutes until ready to pipe.
Assembly
- Pipe the ganache monté between two éclair toppers (art. 268028).
Ganache Monté Dark Chocolate
Ganache Monté Milk Chocolate
Ganache Monté White Chocolate