Whipped ganache keeps breaking
Made a milk chocolate whipped ganache, the recipe I believe I got it from valrhona site.
146g jivara 108 cream 12 glucose 12 trimoline 278 cream (cold)
Melted chocolate over water bath, heated trimoline, glucose and cream to a simmer. Immersion blended it into the melted chocolate in 3 parts until immulsified Then added the second amount of cream (cold) to cool it down, immersion blended again until combined Set it in the fridge for 24+hrs Then whipped it by hand until medium peeks /pipable.
My issue is after I fill my piping bag with just a little bit, it starts to break in the bag. The first thing I decorate with it is fine (like a small tart) then it gets loose and broken. Say, I finish piping a tart and I push out the contents of the piping bag into a bowl. I can't reuse that leftover whip and it'll just curdle if I touch it again.
I'm keeping the whip cold and only grabbing what I need and keeping the rest in the fridge. I work in the cold part of the kitchen, I've iced my hands before using the piping bag lol I dont overwhip it and I sometimes even try underwhipping it but it still breaks. I've used this recipe before and it was perfect but now it's doing this everytime!
Made a milk chocolate whipped ganache, the recipe I believe I got it from valrhona site.
146g jivara 108 cream 12 glucose 12 trimoline 278 cream (cold)
Melted chocolate over water bath, heated trimoline, glucose and cream to a simmer. Immersion blended it into the melted chocolate in 3 parts until immulsified Then added the second amount of cream (cold) to cool it down, immersion blended again until combined Set it in the fridge for 24+hrs Then whipped it by hand until medium peeks /pipable.
My issue is after I fill my piping bag with just a little bit, it starts to break in the bag. The first thing I decorate with it is fine (like a small tart) then it gets loose and broken. Say, I finish piping a tart and I push out the contents of the piping bag into a bowl. I can't reuse that leftover whip and it'll just curdle if I touch it again.
I'm keeping the whip cold and only grabbing what I need and keeping the rest in the fridge. I work in the cold part of the kitchen, I've iced my hands before using the piping bag lol I dont overwhip it and I sometimes even try underwhipping it but it still breaks. I've used this recipe before and it was perfect but now it's doing this everytime!