Egg yolks in ganache: when and where?

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I recently came across a recipe for chocolate ganache that uses egg yolks (the cronut recipe in Dominique Ansel's book) and I've never seen that before.

Is there some sort of rule when you'd add those to the chocolate & cream? I'm guessing it's got something to do with the champagne in there but not sure.

INGREDIENTS Water - 26 grams Champagne - 102 grams Unsweetened cocoa powder - 9 grams Heavy cream - 115 grams Egg yolks - 3 (60 grams) sugar - 38 grams Dark chocolate - 165 grams
submitted by /u/dannydevitosmanager
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