Page 74 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Ganache

, ,

. The stuff is glorious and
decadent. Make sure to use the highest-quality chocolate you can
get your hands on, always semi- or bittersweet, and take care to
chop it into small, uniform pieces so that it melts evenly when you

add the hot cream mixture. The corn syrup brings an extra sheen to
the ganache, but you can feel free to leave it out.

Makes approximately 1¼ cups ( 300 ml)

heavy cream ½ cup 120 ml

unsalted butter 2 tablespoons 28 g
corn syrup (optional) 1 tablespoon 15 ml

salt pinch

semisweet or bittersweet
chocolate (I use Callebaut’s 8 ounces 225 g
60/40), finely chopped

1

. In a small saucepan, bring the cream, butter, corn syrup (if using),
and salt to a simmer, making sure the butter melts completely.

2
. Place the chocolate in a heatproof mixing bowl and pour the hot
cream mixture over it. Allow everything to sit undisturbed for 5
minutes and then whisk until the ganache is smooth.

3
. Use the ganache immediately as a glaze or allow it to set, covered
with plastic wrap in the fridge, for at least an hour.