Ganache  CARMA® Couverture Milk Claire 33%

Ganache CARMA® Couverture Milk Claire 33%

Level:
Makes:
54 pralines

Preparation

Ingredients: Preparation

Preparation: Preparation

Bring the cream, both types of sugar and the butter to the boil and cool to 80°C.  Pour the liquid over the couverture and blend. The ganache can be poured into the moulds at a temperature of 30°C. Leave to set overnight and then seal and decorate the pralines.