Coconut cream ganachePastry recipe
Coconut cream ganache
- Frozen speciality : Coconut cream - 200g
- Glucose syrup - 20g
- Dark Chocolate 80% - 170g
Bring the coconut cream to a boil and remove it from the stove.
Add the glucose and stir with a spatulauntildissolved.
Now add the chocolate and stir well so that it becomes a nice homogeneousmass.
Cool back to 25°C while stirring.
Spoon the ganacheinto a piping bag.
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