I am thoroughly confused as to which type of cream I should use for a chocolate ganache, to be used as filling inside layers and to go under the fondant of my cake. I already know the ratio but which type?. Some recipes say not to use cream with gelatine, which here in Australia would be "thickened cream"?. Can someone tell me what brand or name of cream I would find in Australia?
Also, I want the inside ganache to be like truffle texture, softer than the outside layer which goes under the fondant...is it the same recipe for both?
Thanking you in advance....
I don't know about aussie creams but I know that you can use cream that is 35% fat content and over. whipping cream has 30% fat, Heavy whipping cream has 35-46% fat, double cream has 48% fat.
I would recommend using pouring cream because the geletin in the thickened cream will make the ganache set really hard. Dairy Farmers does the pouring cream (blue carton) or there is also another brand in a white carton (can't remember the brand) but it is called pouring cream.
Also if you want your filling to have a softer truffle texture, just increase the cream to chocolate ratio when you make your ganache.
Hope that helps
Thank you for your help, is pouring cream the same as "pure cream"? could not find pouring cream here...
By the way, I love, love, love your cakes....I have a Torana cake to do this weekend..obviously will not be anywhere near as amazing as yours, I was blown away!!
I use thickened cream all the time I tried pure cream and there was no difference at all so I went back to thickened because it was cheaper and easier to find in my rural town.