While preparing the following hazelnut ganache, I mistakenly used salted butter instead of unsalted, giving the final result a less than pleasant taste. I was debating just dumping powdered sugar into it but was wondering if there might be a better solution.
" NUT GANACHE 1/2 cup heavy cream 1/2 cup hazelnut butter Pinch of kosher salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
Bring cream to a boil in a small saucepan. Purée hot cream, hazelnut butter, and salt in a food processor. Let cool to room temperature. With machine running, add butter, 1 Tbsp. at a time, puréeing until smooth between additions."
[link] [comments]
from AskCulinary https://ift.tt/3sVI5vW
Comments
Post a Comment