we use it in the bakery where i work to make ganache drips on cakes (it makes the BEST drips). there is a common misconception that water will seize up the chocolate and make it unusable. in reality cream is just water with a bit of fat, if you add a little cream to chocolate it will start to seize but its about getting the ratios right so everything is emulsified and smooth. water ganache is also a great option for vegan ganache if you use dairy free chocolate. hope this helps 😀
I'd LOVE to hear more on water ganache. I've heard of it, but never made any. Very intrigued on how the water doesn't seize the chocolate...WE NEED THE SCIENCE!
I do watch a lot of cooking shows...and this channel is my favorite for baking, and now chocolate candies. I believe the magic to this channel is the hostess and her fun energy, as well as her knowledge of things to do with baking.
Mmmm… honey butter❤️ I made a butter ganache for my Christmas cookie/confection boxes. I used water soluble Amoretti spiced rum extract and they came out so good! Both Erin and Even are my favorite pastry chefs! I think I learned more in these past 3 bite size episodes than I was expecting!
I already made cream, butter and water ganache. I absolutely love making truffles. I've been experimenting a lot of pavé de Genève recipes 😋 thanks for this episode! More more please 🥺😘
First of all a huge thank you for your masterful presentations. You are amazing. I also love your book on pie. Water ganache? Definitely want to know more please. Hugs from Melbourne Australia.
I love to make truffles, I didn't do them this last Christmas cuz I wasn't feeling well but the year before we made truffles as part of the goodie basket we made for family a little bit of raspberry preserves and Kraken added. I swear the movie American Pie got that dog poop truffle part from me, except for I didn't eat dog poop it was a truffle I made look like poop that we freak somebody out when we ate it. I have a funny story of cooking school when we're doing our final I had finished mine and I helped one friend make Caribbean goat stew and another one I helped her roll her truffles, she it added too much booze and the kitchen was so hot we had to stand inside the desert fridge to roll them. I would say I definitely make more fudge than truffles now, just it's easier on me. Please continue the candy series that would be awesome. Some fruity things whether they be some type of gummy, Turkish delight, Taffy and a really really good Fruit Roll-Up would be delightful
PLEASE offer a water ganache episode for those of us who are dairy free. We would love to hear your wisdom on this new idea for our repertoire. BTW, I love your videos but you might want to remove the towel from the counter. It appeared throughout most of this video. Can't wait to see your next one. Thank you.
I just want to make sure I am understanding correctly. All chocolate bars/chips from the store are tempered, but chocolate from Callebaut or Valrhona you have to temper first?
In this context they mean the high fat liquid that is skimmed or otherwise separated from the milk. It has around 30-35 % of fat. It's also known as smetana or śmietanka in Slavic languages, creme or crema in Roman languages, rahm or sahne in German, قشدة in Arabic...
Homogeneous (pronounced hoh-muh-jeen-ee-us) is an adjective. It is not a synonym for homogenous....just saying. I know you use it alot and don't want you to keep pronouncing it incorrectly.😊😊😊😊😊❤️❤️❤️❤️❤️
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Water ganache sounds intriguing. I'd love to hear more
we use it in the bakery where i work to make ganache drips on cakes (it makes the BEST drips). there is a common misconception that water will seize up the chocolate and make it unusable. in reality cream is just water with a bit of fat, if you add a little cream to chocolate it will start to seize but its about getting the ratios right so everything is emulsified and smooth. water ganache is also a great option for vegan ganache if you use dairy free chocolate. hope this helps 😀
@@baby_muppy yes it has helped! Thank you so much
I'd LOVE to hear more on water ganache. I've heard of it, but never made any. Very intrigued on how the water doesn't seize the chocolate...WE NEED THE SCIENCE!
I’d love to hear about water ganache. And also anything the two of you want to talk about. Y’all are so fun to watch together!
I think my next pet will be named Ganache. Hmm...a chocolate Lab 🤔.
I've learned a lot in this series.
I do watch a lot of cooking shows...and this channel is my favorite for baking, and now chocolate candies. I believe the magic to this channel is the hostess and her fun energy, as well as her knowledge of things to do with baking.
That apron is just gorgeous 😍😍😍 I need it!!
I'd love to see more episodes with Evan in the future! I've learned so much from these episodes.
Absolute favourite series - we need more!! ❤ x
This was Bake it Up a Ga-notch! Loved this episode
Love all your episodes and these ones with Evan are so great! Would love to see more with her!
Love these ladies together. I’d love to learn more about candy making also!
I want erins outfit omfg😍😍😍😍
Baking is better with a friend. I very much enjoyed the three episodes and learned a lot. Thank you very much.
I'm curious about water ganache and what you would use it for.
Definitely curious about water ganach. Thanks!
Mmmm… honey butter❤️ I made a butter ganache for my Christmas cookie/confection boxes. I used water soluble Amoretti spiced rum extract and they came out so good! Both Erin and Even are my favorite pastry chefs! I think I learned more in these past 3 bite size episodes than I was expecting!
Are you kidding me!??!!!!???? Yes I'm curious about water gnache! Loving this series
Love love your videos
You make me feel I can make anything
Hope Evan can join Erin again for more candy related videos!
💗❤️🧡💛💚💙💜🖤🤍🤎
When I roll truffles, I put a little bit of butter in my palms and it helps reduce sticking-same goes for making rice crispy pops!
Water ganache is something that sounds very interesting for my lactose intolerant family!!! I would love to hear more!
I am already lookin g forward to part 20 😁😇
I already made cream, butter and water ganache. I absolutely love making truffles. I've been experimenting a lot of pavé de Genève recipes 😋 thanks for this episode! More more please 🥺😘
First of all a huge thank you for your masterful presentations. You are amazing. I also love your book on pie. Water ganache? Definitely want to know more please. Hugs from Melbourne Australia.
Erin’s apron!
I love to make truffles, I didn't do them this last Christmas cuz I wasn't feeling well but the year before we made truffles as part of the goodie basket we made for family a little bit of raspberry preserves and Kraken added. I swear the movie American Pie got that dog poop truffle part from me, except for I didn't eat dog poop it was a truffle I made look like poop that we freak somebody out when we ate it. I have a funny story of cooking school when we're doing our final I had finished mine and I helped one friend make Caribbean goat stew and another one I helped her roll her truffles, she it added too much booze and the kitchen was so hot we had to stand inside the desert fridge to roll them. I would say I definitely make more fudge than truffles now, just it's easier on me. Please continue the candy series that would be awesome. Some fruity things whether they be some type of gummy, Turkish delight, Taffy and a really really good Fruit Roll-Up would be delightful
Please oh please do an episode about water ganache! I’m really intrigued on how that works since mixing water & chocolate is so taboo.
I’ve never heard of water ganache, intriguing!
I’m thinking of making red wine chocolate truffles! This will be helpful.
I always thought this would be a complicated process, but it’s not. I gotta try it. 💖
I would love to know about water chocolate. I absolutely love your videos, Erin! Thank you
Yes I am interested in water ganache
My family has a hard time with dairy. Would live to know about water ganache. Love your episodes!!!
Have you done the water ganache yet??!
I'd love to learn something more about the water chocolate ganache.. thank's!!!!
What water ganache please can’t wait to see it
I need an entire episode on water ganache
YES Water ganache PLEASE 👍❤️🤗🇨🇦❤️
2 parts chocolate one part cream by weight (mass) or volume?
could you use when you make the butter ganache also water instead of champagne?
Water ganache! I would love to learn about it.
I would love to hear more about water ganache, I can't have dairy so it would be really helpful and I love dark chocolate 😋
You can use coconut milk too. I have & it was good
Just heard about water ganache for the first time a few hours ago and seeing it here now! Please tell us more.
Please tell us more about the water ganache? Thanks
If you water ganache, will it grow? Love to know more!
Can you make ganache😊❤ with white chocolate? I would also like to hear more about water ganache as well.
Water ganache what’s know more
I think it's probably closer to a stircumference than a stir radius.
Does it matter to add the chocolate into the butter, or yhe butter into the chocolate??
Yey❤️
PLEASE offer a water ganache episode for those of us who are dairy free. We would love to hear your wisdom on this new idea for our repertoire. BTW, I love your videos but you might want to remove the towel from the counter. It appeared throughout most of this video. Can't wait to see your next one. Thank you.
We definitely need a bite-sized of water ganache
Yes more on water ganache
I do want to know about the H2O!
Are the 2:1 ratios by weight or volume?
....and what if your fresh heavy Cream is really thickk?
Also...is there any set ratio for butter ganache
I just want to make sure I am understanding correctly. All chocolate bars/chips from the store are tempered, but chocolate from Callebaut or Valrhona you have to temper first?
I NEED Evan’s pink apron! Can you tell me where I can buy? I checked Food52’s website but no luck :(
YUM
Ladies…do I need to blanch Macadamia nuts for marzipan since they do not have the brown skin on them?
Please bring on the water ganache!
bake it up Ganache. Can you do a gummies episode?
Stir radius should be stir-cumference. 😁
Tell us about water ganache
Water ganache is interesting 🤔
I am really interested in a vegan ganache
Water ganache? Yes please! Save the lactose intolerant!
PLEASE TEACH US ABOUT WATER GANACHE!!! I NEED TO KNOW EVERYTHING CHOCOLATE!!! 😭😭😭🙏🙏🙏
"When your ganache breaks, do not fear, add a little butter, and a little beer - er, I mean vodka!"
hey I'm from non-English speaking country. What is cream exactly?
Double cream or heavy whipping cream.
In this context they mean the high fat liquid that is skimmed or otherwise separated from the milk. It has around 30-35 % of fat. It's also known as smetana or śmietanka in Slavic languages, creme or crema in Roman languages, rahm or sahne in German, قشدة in Arabic...
2:16 2:18 2:20 2:22 2:22
How dare you mention water ganache and not go into it!
I need to know!
How can you taunt us with water ganache and not share?? So unfair. Now I have to google it and wait for you to show me so I don't mess it up.
Homogeneous (pronounced hoh-muh-jeen-ee-us) is an adjective. It is not a synonym for homogenous....just saying. I know you use it alot and don't want you to keep pronouncing it incorrectly.😊😊😊😊😊❤️❤️❤️❤️❤️