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  Gianduja ganache antonio Bachour

  Escrito por Christofer Politis on noviembre 3, 2024 en 17:31

  Hi

  Before filling the Rocher roll croissant we must whip the gianduja ganache at a stand mixer with the whisk?thank you

  Sussan ScoolinaryTeam respondió hace 5 meses 2 Miembros · 3 Respuestas
• 3 Respuestas

• 

  Sussan ScoolinaryTeam

  Administrador

  noviembre 3, 2024 en 19:46

  Hi Christofer.

  Yes, before filling the Rocher roll croissants, it’s recommended to whip the gianduja ganache in a stand mixer with the whisk attachment. This will give it a lighter, creamier texture, ideal for filling the croissants. Whip the ganache until it reaches a soft and light consistency, but avoid overwhipping, as it still needs to be fluid enough to fill the croissants well.

  I hope this information is helpful.

  Best regards.

  • 

    Christofer Politis

    Miembro

    noviembre 5, 2024 en 21:16

    Thank you very much for your response

    • 

      Sussan ScoolinaryTeam

      Administrador

      noviembre 6, 2024 en 02:14

      Great, if you have any other questions, I’ll be here to help. Best regards.

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