sugarfree ganache
- Number of Servings: 4
Ingredients
34 g Xocoline28 ml cream6 g maltitol6 g soft butter
Serving Size: filling for 3-4 profiteroles
METHOD:
1) Prepare the workplace.
2) Scale and collect all the ingredients and equipment
3) Warm the cream and maltitol: Pour it over the chocolate and make ganache.
Stir the soft butter at 40 degrees C.
METHOD:
1) Prepare the workplace.
2) Scale and collect all the ingredients and equipment
3) Warm the cream and maltitol: Pour it over the chocolate and make ganache.
Stir the soft butter at 40 degrees C.
Nutritional Info Amount Per Serving
- Calories: 68.4
- Total Fat: 2.4 g
- Cholesterol: 6.1 mg
- Sodium: 3.0 mg
- Total Carbs: 1.1 g
- Dietary Fiber: 0.0 g
- Protein: 0.3 g
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