When I worked in pastry at a 5 star hotel, that’s basically the recipe we used for ganache but instead of corn syrup we used glucose and the chocolate was a blend of dark and milk chocolate 🤤 was so good
Oh, thank you, thank you, thank you!! I like making boston creme cakes and the ganache always get hard on top of the cake when refrigerated. It ruins the cake. 💗
The ingredients listed at the end of the video calls for 300 g of butter. While watching the video it states 400 g of butter. That’s a pretty big difference, which is correct? Excited to try this, I hope you answer because I don’t want to have to make it both ways to test for myself, whatever what I do with two batches of delicious amazing ganache? 😂
Yes - you can use coconut milk/cream, or even water but to a lesser amount. Keep a 1:1 ratio. There is sometimes dairy in chocolate (milk chocolate) but higher grade dark doesn't have dairy - only more delicious cocoa butter. Make a tiny batch of this recipe 1st with your swapped out ingredients to test. You can omit the butter, it tastes delish without it. PS The best sauce for dessert I make is with just dark chocolate & boiling water. 1part Choc : 1.5 part water ratio. The boiling water melts the chocolate but stick it in the microwave at 5sec bursts if not quite melted. Stir well.
Glucose is sometimes substituted for light corn syrup. If you’re asking because you don’t want to use a liquid sugar, look for a different recipe. It’s used to keep the consistency soft, even after it sets up.
@@lisaanderson135 I just can't have corn stuff. I have agave in my pantry right now. I forgot I had that. No idea how that got there but, would it work?
@@absolutelynot7993 I just found your question, sorry! Using agave instead of corn syrup is a great substitute and can be used as a 1:1 ratio. But, in this application, the corn syrup is there for the viscosity and shine. I’ve only used agave as a sweetener so I don’t know if you would get the same results texturally. I say give it a go if you can! Let us know how it turns out;)
I ll make it now and i'm planning on deviding the quantities by 5 cause i guess this recipe if for a huge cake and mine is about 15cm in diameter. I'll let you know how it turns out.
@@Cats-dv1ji REAL GANACHE HAS NO SYRUP OR BUTTER, if she needed it softer she should add more cream, AGAIN THIS IS A SHAM RECIPE WITH CHEAP INGREDIENTS
There’s more than one way to skin a cat. Go sit down somewhere. It’s not your recipe. She’s a trained pastry chef. I’m quite sure she knows what she’s talking about.
When I worked in pastry at a 5 star hotel, that’s basically the recipe we used for ganache but instead of corn syrup we used glucose and the chocolate was a blend of dark and milk chocolate 🤤 was so good
Wow! Sounds delicious! Great idea with the mixes!
@@godSPARDA1995 yes it really was my favorite ganache 🥺
@@Flatoutandyy I believe you haha that‘d be my fav too if I could have that regularly😍
Oh, thank you, thank you, thank you!! I like making boston creme cakes and the ganache always get hard on top of the cake when refrigerated. It ruins the cake. 💗
😍😍😍😍!!! Would you change anything if you were using white or dark chocolate?
The ingredients listed at the end of the video calls for 300 g of butter. While watching the video it states 400 g of butter. That’s a pretty big difference, which is correct? Excited to try this, I hope you answer because I don’t want to have to make it both ways to test for myself, whatever what I do with two batches of delicious amazing ganache? 😂
Awesome recipe
Go to her website.
Liz, your recipes are the best!❤
Any excuse for me to use my emulsion blender!❤
Forget about the cake, I want to eat it just like that.
What to use instead of corn syrup?
Perfeito, amo ganache!
This looks nice, but must I use milk chocolate? I'd much prefer the less cloyingly sweet bittersweet chocolate. I might try this...
I'm going to try this after I learn how to convert grams to spoons & cups that is😊
Would you please tell me how to make whipped white chocolate ganach
Saving this
Omgs my mouth started watering just watch this..
Can't wait to make this! Wonder if i could somehow replace the heavy cream. For a friend who is allergic to dairy ☹️
Yes - you can use coconut milk/cream, or even water but to a lesser amount. Keep a 1:1 ratio. There is sometimes dairy in chocolate (milk chocolate) but higher grade dark doesn't have dairy - only more delicious cocoa butter. Make a tiny batch of this recipe 1st with your swapped out ingredients to test. You can omit the butter, it tastes delish without it.
PS The best sauce for dessert I make is with just dark chocolate & boiling water. 1part Choc : 1.5 part water ratio. The boiling water melts the chocolate but stick it in the microwave at 5sec bursts if not quite melted. Stir well.
Could be a good sandwich spread! How long would it stay fresh in the fridge?
That looks amazing 😻
@sugargeekshow In the video you say 400g of butter but at the end you say 300g.. which is it?? Totally making this btw -- thanks!!!!
Okay.. but can it handle texas heat at lunch outside without sagging?
Is it 300 or 400gm of butter. You have both posted.
It looked like it was going to be. A total bomn.. I would have ditched that thinking i ruined it... looks amazing 👏
Superb ❤ thank u mam 🎉
After you let it cool can you also whip it to use as whipped ganache to frost cupcakes? Or to do that should u change ratios?
Yum 😋
Do you know a good replacement for the corn syrup?
Light corn syrup?
Glucose is sometimes substituted for light corn syrup. If you’re asking because you don’t want to use a liquid sugar, look for a different recipe. It’s used to keep the consistency soft, even after it sets up.
@@lisaanderson135 I just can't have corn stuff. I have agave in my pantry right now. I forgot I had that. No idea how that got there but, would it work?
@@absolutelynot7993 I just found your question, sorry! Using agave instead of corn syrup is a great substitute and can be used as a 1:1 ratio. But, in this application, the corn syrup is there for the viscosity and shine. I’ve only used agave as a sweetener so I don’t know if you would get the same results texturally. I say give it a go if you can! Let us know how it turns out;)
@@lisaanderson135could also be because some countries don't really sell corn syrup. We don't really have that here in Australia.
Will this work without corn syrup
Holy sh!t that looks delicious 🤤
Looks delicious
Can you i use this to frost a cake then cover in fondant?
Can we use something else if we don't have corn syrup?
Can we use this for donut topping ???
Why is the heavy cream yellow?
Can i make it without corn syrup?
Wow .....👍👍👍
Why corn syrup?
Nice❤!
The grams for liquid is not quite correct. Should be “ml”. Confusing
No, all these ingredients are being weighed on a scale, so grams for everything 😊.
I well try ot
Yummmnn😮😊
for what is the glucose ?
😊👍
What can you use if you don't have corn syrup
Oooh
❤❤❤
Do I have to get it from Martha Steward in ounces ?
Just ask Google. Better yet, get a scale that can weigh in grams- it much more exact!
❤
Oh yes!!! ❤️
Cut back on Chocolate Bits and add In extra Cocoa Powder & Sugar works for me*
Can I half the recipe?
I ll make it now and i'm planning on deviding the quantities by 5 cause i guess this recipe if for a huge cake and mine is about 15cm in diameter. I'll let you know how it turns out.
No. Not allowed
😍😍😍😍you
Don’t take this as hate, but I love how the sauce is like glue for second and then I realize it’s not glue don’t take this as hate though please don’t
Looks delicious, reminds me of my Taco Bell night runs. Turds were sticking to my bunghole, messy cleanup 😔
What’s 180 grams in American 🙄🙄🙄🙄
A common sense.
Real ganache has no corn syrup in it. this is a sham recipe for bakers who are cutting corners on quality, I'm surprised you used butter.
It's to prevent the ganache getting too hard in the fridge, she says that at the start
@@Cats-dv1ji REAL GANACHE HAS NO SYRUP OR BUTTER, if she needed it softer she should add more cream, AGAIN THIS IS A SHAM RECIPE WITH CHEAP INGREDIENTS
There’s more than one way to skin a cat.
Go sit down somewhere.
It’s not your recipe.
She’s a trained pastry chef.
I’m quite sure she knows what she’s talking about.
ITS NOT GANACHE YOU FOOL@@marieclinton4117