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Ganache for Tarts, Eclairs, etc.

Ganache for Tarts, Eclairs, etc.

Ganache Recipe


  • 600g Valrhona Guanaja chocolate (70% cocoa solids), chopped
  • 600cl Whipping Cream


  1. Bring the whipping cream to the boil.
  2. Pour it, a little at a time, over the chopped chocolate.
  3. Blend with a spatula to incorporate the two mixtures.
  4. The idea is to achieve a perfect emulsion between the chocolate and the cream – a ganache.
  5. Allow to set overnight.
  6. The mix can then be piped, or alternatively it can be poured directly into a tart, which for best results should be painted with liquid chocolate first.
  • Post author
    Al Garnsworthy

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