Kimanalynn
Posted 24 Jul 2006 , 6:51pm
post #1 of 2
Some of the recipes call for a liquor of some kind. Does anyone know if this is specific to "pure" liquor, or can you use just any flavor of whatever you got? (i'm thinking Kahlua).
Also, is this going to get "stiff" enough to use as filling for a cake? or do you have to something special to it to make it "withstand" the weight of a cake squashing it? TIA.
1
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You have to cool ganache and whip it to hold a shape for filling. And you can add flavorings or liquor according to your taste, along with the cream when you make ganache.
If you over whip the ganache, it can break. Just carefully re-melt it over a gently simmering double boiler and start over.
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