1. E

    Choco Marquise with Baileys Ganache

    15 oz choco - melted 11oz butter - pommade 9 yolks 4oz sugar - pdre - 9 whites salt Ganache 8.5oz cream 12.5oz Baileys - 5oz chocolate 17.5oz gianduja =Beat choco & butter, add yolks then sugar. Fold in beaten whites. Make ganache, pour mousse in mold, let tighten, top level with ganache.
  2. E

    Ganache Gianduja

    1 lb gianduja 4 oz cream 2 oz water =This gives a very firm ganache. To use as a filling, add 2-4 oz more liquid