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@@Uneekname It really depends on how big you want the cookie to be. My personal choice would be about ½ teaspoon for the little balls (It will add to 1 tablespoon for the final shaped cookie) You can measure a few with the ½ tsp and cut the strip of dough to match.
I want to use this as a filling for a two tiered cake I plan on making do you recommend I use a ganache filling or stay on the safer side and stick to buttercream?
I would fold the mixed ganache before it sets in a whipped cream, chill it for a few hours before filling and frosting. It will stabilize it and still give you the same strawberry white chocolate ganache experience. I hope this helps.
I would whip an extra cup of heavy cream to stiff peaks, add the set strawberry ganache, and whip for another minute just to combine. You can add extra strawberry extract and red food coloring. I hope this helps!
@@AnimeGurl14789 Adding another half cup of strawberry purée will affect the stability of the frosting if you are looking for a whipped ganache. Adding just a half cup cream would be fine, if you w8sh to enhance the strawberry flavor I would suggest a good extract.
Thanks for sharing, I’ve been in panic mode trying to find the correct chocolate percentage for chocolate ganache. So glad I found your video. Can this ganache recipe be used as cake filling?
Thank you sooo much, you saved me from pulling my hair out. I failed and gave up trying with my first ganache. Decided to give it another try and your video showed up first in my feed. 😊 😃 I was soooo happy! I so appreciate you taking the time to make and create for others to learn from your food creations. Have a blessed day.
Im confused on step one. Am i mixing all the dry ingredients and flour, cocoa powder, and salt, or am i mixing the dry ingredients which are flour cocoa powder and salt? Does anyone know?
I would use a cream cheese or butter based filling. This ganache will not harden as a cookie filling should. Try flavoring a regular buttercream recipe with strawberry puree, strawberry extract, and use food coloring for added color.
Hi. Thank you! It should be enough to fill and frost an 8inch cake. It will be firm enough to hold. However, it won't harden like a typical chocolate ganache would.
Almond butter is simply blending roasted almonds while still warm until paste consistency. Almond praline paste uses caramelized almonds as featured in this video. It is used for fillings and in entremets rather than a spread. Thank you!
I would whip an extra cup of heavy cream to stiff peaks, add the set strawberry ganache, and whip for another minute just to combine. I hope this helps!
