Or, would it not be thick enough to work well? Has anyone tried this? Thanks!
dezzie,
Dec 9, 11:50pm
I think it would work, once ganache is cold its quite thick. I can imagine it too, yummy!!!
lilyfield,
Dec 10, 3:01am
sure
buzzy110,
Oct 13, 6:46am
If you wait for it to go cold and whip it then yes but personally I prefer to make a creme patisserie, leave till totally cold, add in cream and whip that. Makes the perfect filling.
Am currently trying to figure out how to make get some melted chocolate into that mix. Not sure whether to melt the chocolate in the cream and cool that then mix with the CP and beat, or add the chocolate to the end of the cooking time of the CP.
In Europe they do chocolate eclairs with chocolate filling and chocolate icing and coffee flavoured filling with coffee icing. It must all be quite easy but as I don't do a lot of baking I have not bothered to experiment.
The other day, I had guests and I made a lime honey. When that was cold I beat equal quantities of that with the CP then beat in the cream. I didn't ice the eclair, just sprinkled with icing sugar. Was pretty yum as well.
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