Marian Burross Ganache Recipes

CHOCOLATE GANACHE

Steps:

• Scald cream. Remove from heat; stir in chocolate.

LE DELICE GUY PASCAL (ALMOND-MERINGUE CAKE)

Steps:

• Lay one meringue disk on a serving dish and spread four cups of ganache over it.
• Lay a second meringue disk over the ganache and spread it with half of the coffee butter cream, reserving enough to cover the top and sides of the finished cake.
• Lay a third meringue disk over the coffee butter cream and spread with the creme Chantilly. Top with the last meringue disk.
• Spread the top and sides of the dessert with the remaining butter cream. Coat the cake with the toasted almonds. Refrigerate until well chilled.

MARIAN BURROS'S GANACHE

Steps:

• Place the chocolate in a large bowl and set aside.
• In a saucepan over medium heat, combine the cream and vanilla bean, and bring just to a boil. Remove from the heat immediately. Discard the vanilla bean and pour the cream over the chocolate, stirring to dissolve the chocolate pieces.
• Refrigerate the chocolate cream for one hour, or until the mixture is completely chilled, stirring occasionally.
• Beat the chocolate cream until it holds a peak. Refrigerate again for half an hour, or until ready to use.