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Help with crumb coating for ganache

post #1 of 5
6/17/05 at 6:28pm
Thread Starter 
This is probaly a stupid question. Can I use whipped ganache for a crumb coating for a poured ganache cake, or would chocolate buttercream be better? I have the whipped ganache on hand. Will it be more likely to melt then the buttercream?

Thanks
Julie
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post #2 of 5
6/17/05 at 7:03pm
Some people don't even crumbcoat for gnache. However, I don't see why you can't use whipped gnache as long as the poured gnache isn't too hot.

Debbi
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #3 of 5
6/17/05 at 7:41pm
Thread Starter 
Thanks so much for your help Debbi!

Julie
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post #4 of 5
6/17/05 at 10:29pm
Julie,

The only thing you can't use would be whipped cream. It would just slid right off. That cake sounds soooo yummy!!!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #5 of 5
6/18/05 at 12:07pm
Thread Starter 
Thanks, I am going to fill it with a peanut butter cream filling. Wishe me luck icon_biggrin.gif

Julie
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