Eggs In Ganache?

Decorating By mendhigurl Updated 19 Dec 2006 , 5:31am by cheftaz

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mendhigurl Posted 15 Dec 2006 , 5:11pm
post #1 of 7

Does anyone know what the eggs do for the ganache? I was thinking about omitting them, because all the ganaches I make don't have eggs, but I just wanted to know how the texture would change, and if I have to make any other adjustments if I don't use eggs. Thanks in advance.

Ami

6 replies
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katleg Posted 15 Dec 2006 , 5:26pm
post #2 of 7

I have never heard of that! I wonder.........sounds kinda gross?

Sorry I'm of no help! Maybe someone else will know! (bump)

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JoAnnB Posted 15 Dec 2006 , 5:35pm
post #3 of 7

what recipe are you using? Ganache is chocolate, heavy cream, and sometimes butter and sometimes flavoring. Normally, ganache does not have eggs.

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jmt1714 Posted 16 Dec 2006 , 12:30am
post #4 of 7

Have never heard of it with eggs. Now i'm curious about your recipe.

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doobsd Posted 16 Dec 2006 , 12:45am
post #5 of 7

I have never heard of ganash with eggs are you able to post your recipe so we can look at it? Sounds a little weird

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mendhigurl Posted 16 Dec 2006 , 4:49am
post #6 of 7

thanks everyone for your help...I did some research and figured it out.

The recipe I was using wasn't exactly for ganache as in cake covering, but more for making truffles and bonbons. A lot of traditional belgian recipes have eggs in them, as do some french ones. thanks again.

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cheftaz Posted 19 Dec 2006 , 5:31am
post #7 of 7

I make a "chocolate truffle torte" that I add a couple egg yolks to for the shine and richness and to keep it from getting to firm

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