Print PDF
Favorite
Email
Step 7Ganache Layer: Prepare the Cream
Now, it's time to move on to the ganache.
First, prepare the second frame. Peel the parchment paper (carefully!) off of the top layer of the marshmallow, and set the top frame in place. Now you're ready to go!
To start out, make sure you have two microwave-safe containers and a mesh strainer on hand.
Weigh out 20 grams of heavy cream into a microwave-safe container. Mix 10 grams of coffee into the heavy cream, bring to a boil in the microwave, and allow to steep for 5-7 minutes.
Into the other container, weigh the 63 grams of honey. Tare (zero) the scale with this container still on it.
Filter the coffee/cream mixture into the honey container using the strainer. The weight of cream will have decreased; add additional cream to bring it back up to 206 grams.
Bring the coffee-honey-cream mixture to a boil in the microwave; stir until uniform. Allow the mixture to cool - the target temperature of the cream component is 104 °F (40 °C).
First, prepare the second frame. Peel the parchment paper (carefully!) off of the top layer of the marshmallow, and set the top frame in place. Now you're ready to go!
To start out, make sure you have two microwave-safe containers and a mesh strainer on hand.
Weigh out 20 grams of heavy cream into a microwave-safe container. Mix 10 grams of coffee into the heavy cream, bring to a boil in the microwave, and allow to steep for 5-7 minutes.
Into the other container, weigh the 63 grams of honey. Tare (zero) the scale with this container still on it.
Filter the coffee/cream mixture into the honey container using the strainer. The weight of cream will have decreased; add additional cream to bring it back up to 206 grams.
Bring the coffee-honey-cream mixture to a boil in the microwave; stir until uniform. Allow the mixture to cool - the target temperature of the cream component is 104 °F (40 °C).
| « Previous Step | Download PDFView All Steps | Next Step » |
 |
Add Comment
|
