Ganache Rolling (Abaissage)
Pour the cinnamon ganache into the frame, spread it flat, and allow to set.
Ingredients
Cinnamon Ganache (per frame usage)
1,460 kg
Instructions
1
Shaping
Prepare a ruler or frame 12 mm high. Pour the ganache along the full length, spread with a spatula, and smooth with a straight edge.
2
Crystallization
Crystallize at 16–18°C.
