@@sabrinak.5008 of course a ganache can be made with fruit puree or caramel (you mention water which many fruit purees have a large percentage of) but i'm unfamiliar with a ganache requiring a hydrocolloid such as corn starch. while a cremeux is stabilized and emulsified by the proteins and lecithin in the eggs i'm not sure if that really counts or acts in the same way as the starch.
Thank you, Marina.
You are welcome!
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Recipe please
in comments and on my blog.
I'm not sure this would be considered a ganache. It actually is closer to a creme patisserie or maybe a cremeux. Ganache doesn't have cornstarch.
Agreed. Ganache is just chocolate infused heavy cream made over a bain marie. This is something completely different
This is a ganache. Ganache may have fruit puree or water or caramel etc. Cremeux has eggs
@@sabrinak.5008 of course a ganache can be made with fruit puree or caramel (you mention water which many fruit purees have a large percentage of) but i'm unfamiliar with a ganache requiring a hydrocolloid such as corn starch. while a cremeux is stabilized and emulsified by the proteins and lecithin in the eggs i'm not sure if that really counts or acts in the same way as the starch.
Recipe doesn't have eggs either though...
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Thank you!