Bailey's Ganache Fiilling For Any Pastry by Xaxa Hern - Musely
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Bailey's Ganache Fiilling For Any Pastry

posted in Food & Drink > Recipes
10/27/2013
  • For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream (or Jameson whiskey)
    For the Bailey’s ganache filling:
    8 oz. bittersweet chocolate, finely chopped
    2/3 cup heavy cream
    2 tbsp. butter, at room temperature
    2 tsp. Bailey’s Irish cream (or Jameson whiskey)
  • To make the ganache filling, place the chocolate in a heatproof bowl.  Heat the cream in a small saucepan until simmering, then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a.......
    To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a.......
  • .double boiler or give it a very short burst in the microwave (15-20 seconds).  Add the butter and Bailey’s and stir until combined.Set aside to let the ganache cool until it is thick enough to be piped.  (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 min)
    .double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 min)

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