Recipe ST-RÉMY GANACHE - Professionals
www.remycointreaugastronomie.com
Discover how to prepare these chocolates topped with banana ganache and St-Rémy brandy, recipe by Jacques Bellanger...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.
Ingredients
- 70 g cream (minimum of 35% fat content)
- 160 g banana purée
- 30 g powdered glucose
- 45 g sorbitol powder
- 45 g butter
- 1 g of sea salt
- 500 g Milk Couverture Chocolate Callebaut 823NV
- 80 g St-Rémy® brandy 60%
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