Whipped Ganache or Mousseline Crème Pâtissière?
I have possibly bitten off more than I can chew here ….
I am baking a number cake – but want to use cake rather than the biscuit. To pipe to dollops of icing – which is better and will hold its shape better – whipped ganache or mousseline crème pâtissière? Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude