Coconut cream ganache

Pastry recipe
Paul Wagemaker

Paul Wagemaker

Chocolate maker
Paul is the co-owner of a chocolate company that specialises in making fine chocolates and is also the chef of a restaurant near Amsterdam. Before, he worked in several high-end restaurants where he ...
  1. 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.

    In this step

    Frozen fruit purées

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