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Ganache with chocolate spread by Alain Milliat
The Whipped Ganache
We offer you a tip for using your Hazelnut Milk Spread differently.
It can become a gourmet ingredient in a delicious whipped ganache. To eat alone, as a creamy dessert with a touch of fine salt and Espelette pepper, or in your pastry creations.
Ingredients
100 grams of dark dessert chocolate
150 grams of Alain Milliat Hazelnut Milk Spread
350 grams of whole liquid cream
350 grams of whole liquid cream
Melt the chocolate and add the milk chocolate and hazelnut spread.
Mix. Not everything is melted, there are still pieces, this is normal, they will melt later.
In a small saucepan, bring 200 grams of cream to the boil. Then pour it in 3 batches over the chocolate-milk hazelnut spread mixture.
Then add 100 grams of cold cream. Mix. Finally, add the remaining 50 grams of cream. Mix.
Mix the preparation a few times with a hand blender to obtain a very smooth cream. Then pour the ganache into a salad bowl. Cover in direct contact with cling film and place in the refrigerator for at least 10 hours.
The day after
Place the bowl and mixer whisk in the freezer for 10 to 15 minutes. Pour the cold milk chocolate ganache into the cold bowl and whisk on medium speed (speed 5) until it rises and is firm (allow 3 to 4 minutes, do not increase the speed).
Place the whipped ganache in a piping bag fitted with a fluted nozzle to pipe. Once assembled and prepared, this ganache holds very well (24 hours).
Good tasting !
