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Ganache Japonaise Gateaux

Ganache Japonaise Gateaux, originally uploaded by Theresa111.

Two Japonaise meringue disks are slow baked and completely dried. Dark chocolate ganache is piped with a large star tip and sandwiched in between. 10X sugar is sifted over the top. It’s so rich, the crunch of the disk and the smoothness of the ganache is a great combination.

This entry was posted on March 31, 2008 at 10:57 am and is filed under Culinary School, French Pastry, Personal, Writing . You can follow any responses to this entry through the RSS 2.0 feed You can leave a response, or trackback from your own site.

One Response to “Ganache Japonaise Gateaux”

  1. whypaisley Says:
    March 31, 2008 at 9:32 pm

    what a beautiful new layout!!!!!

    and whatever that thing is … i wanna bite… a BIG bite… that chocolate stuff what ever the heck a ganache is looks to die for!!!!!!

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