I used the WRONG cream! 😳 | Jess And Norma
0:38
I used the WRONG cream! 😳 | Jess And Norma
1.1M viewsAug 18, 2024
FacebookJess And Norma
Nan I've used the WRONG cream.. 😳 | Jess And Norma
3:30
Nan I've used the WRONG cream.. 😳 | Jess And Norma
183.5K viewsAug 14, 2024
FacebookJess And Norma
Stop using the wrong cream in your ganache. When you’re making a whipped ganache, you want it to turn out fluffy, dreamy, and with the smoothest texture ever, right? But here’s the thing: if you’re using the wrong cream, it just won’t happen. To get that perfect whipped ganache, you cannot use cream with only 30 percent fat — it simply won’t whip. I always use 40 percent, but if you’ve got 35, 36, or even 38 percent, that’s totally fine too. Just be mindful not to heat it too much. I actually wr
2:25
Stop using the wrong cream in your ganache. When you’re making a whipped ganache, you want it to turn out fluffy, dreamy, and with the smoothest texture ever, right? But here’s the thing: if you’re using the wrong cream, it just won’t happen. To get that perfect whipped ganache, you cannot use cream with only 30 percent fat — it simply won’t whip. I always use 40 percent, but if you’ve got 35, 36, or even 38 percent, that’s totally fine too. Just be mindful not to heat it too much. I actually wr
10.2K views6 months ago
Facebookpassionforbaking.com
Stop using the wrong cream in your ganache! If you’ve ever made ganache, you know you want it to turn out dreamy, creamy, and just melt slowly in your mouth. What you don’t want is grainy or splitting ganache — and that’s exactly what happens when the wrong cream or chocolate is used. That’s why I created my e-book, Ganache Made Simple. I wanted it to be more than just recipes — it’s really a handbook that walks you through everything step by step. Plus, it’s packed with all of my delicious gana
2:01
Stop using the wrong cream in your ganache! If you’ve ever made ganache, you know you want it to turn out dreamy, creamy, and just melt slowly in your mouth. What you don’t want is grainy or splitting ganache — and that’s exactly what happens when the wrong cream or chocolate is used. That’s why I created my e-book, Ganache Made Simple. I wanted it to be more than just recipes — it’s really a handbook that walks you through everything step by step. Plus, it’s packed with all of my delicious gana
49.6K views5 months ago
Facebookpassionforbaking.com
Stop using the wrong cream in your ganache. Have you ever made a ganache and it just split? It’s grainy, the texture’s off, and the recipe promised it would be fluffy and lovely — and you’re just mad? Well… have you actually used the right cream? I can’t speak for everyone, but in my recipes, I always write the percentage right there. And I say it clearly: if you don’t have the right cream, don’t expect the same result. You can’t make a fluffy whipped ganache that needs 40% fat using a 30% cream
1:09
Stop using the wrong cream in your ganache. Have you ever made a ganache and it just split? It’s grainy, the texture’s off, and the recipe promised it would be fluffy and lovely — and you’re just mad? Well… have you actually used the right cream? I can’t speak for everyone, but in my recipes, I always write the percentage right there. And I say it clearly: if you don’t have the right cream, don’t expect the same result. You can’t make a fluffy whipped ganache that needs 40% fat using a 30% cream
4.2K views10 months ago
Facebookpassionforbaking.com
Too many pastry shops ruin Cannoli by pre-filling them or using the wrong cream. But true Cannoli? They’re filled fresh, made with ricotta, and eaten right away so the shell stays crunchy. If you don’t like ricotta, fine… but please don’t call it Cannoli. Agree or disagree? 👀 #fblifestyle | Vincenzo's Plate
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Too many pastry shops ruin Cannoli by pre-filling them or using the wrong cream. But true Cannoli? They’re filled fresh, made with ricotta, and eaten right away so the shell stays crunchy. If you don’t like ricotta, fine… but please don’t call it Cannoli. Agree or disagree? 👀 #fblifestyle | Vincenzo's Plate
31.2K views6 months ago
FacebookVincenzo's Plate
Stop using the wrong cream in your ganache. Whenever I make ganache, I want it to be creamy and dreamy with that lovely melt in your mouth texture. What I definitely do not want is to throw it away because I used the wrong cream. Whenever you are making ganache, it is important to think about the cream you are using. A lot of people reach for double cream, thinking more fat is better, but I never recommend using double cream for ganache. It has so much fat that when you warm it, it can separate.
1:35
Stop using the wrong cream in your ganache. Whenever I make ganache, I want it to be creamy and dreamy with that lovely melt in your mouth texture. What I definitely do not want is to throw it away because I used the wrong cream. Whenever you are making ganache, it is important to think about the cream you are using. A lot of people reach for double cream, thinking more fat is better, but I never recommend using double cream for ganache. It has so much fat that when you warm it, it can separate.
119.9K views4 months ago
Facebookpassionforbaking.com
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