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Whipped Ganache with Spread

  • 6 to 8 people
  • Intermediate
  • Cheap
Total time : 20 min
  • Preparation: 15 min
  • Cooking time: 5 min
  • Rest: 10 a.m.
Ustensiles requis
  • Whisk or food processor
  • Fluted piping bag
  • Electric mixer
  • Hand blender
La-Ganache-Montée-à-la-pâte-à-tartiner Alain Milliat

A delicious, simple and indulgent recipe for using our Hazelnut Milk Spread in a different way. Grab your spoons!

Dans cette recette

Ingredients

  • 100g dark dessert chocolate
  • 350g of whole liquid cream
  • 150g of Alain Milliat Hazelnut Milk Spread
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Préparation

  • 01 Melt the chocolate, add the spread and mix (the pieces will melt).
  • 02 Boil 200g of cream. Add it to the chocolate-toast mixture in three batches, stirring well each time.
  • 03 Add the 100g of cold cream, then the remaining 50g, mixing.
  • 04 Smooth with a hand blender, pour into a salad bowl, cover with cling film and refrigerate for at least 10 hours.
  • 05 The next day, place the bowl and whisk in the freezer for 10-15 minutes. Whip the ganache on medium speed for 3-4 minutes until it holds its shape (do not speed up).
  • 06 Pipe using a fluted piping bag; the ganache keeps in the fridge for 24 hours.
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Founder Alain Milliat

Founder of the brand

Grandson and son of farmers, a farmer himself, Alain Milliat took over the family farm in Orliénas, near Lyon, in 1983. For 15 years, he restored and planted new plots of land in the traditional way, caring for them like a real garden, incorporating natural methods to better respect the environment. Considering his aesthetic universe somewhat limited, he then imagined another horizon beyond his orchards.

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