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How will my ganache set up?

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I'm baking a Boston Cream Pie from a mix from Stonewall Kitchens. Don't ask... Dad was in Maine and bought it for me to bake for him. I said, but I can make it from scratch. He said, but I want this one...

Anyway, it calls for a ganache made from supplied chocolate (I'm guessing 3/4 c), 2 tbsp butter, and 1/2 cup heavy cream. How do you guys think this will set up? I need to refrigerate the cake overnight, so I'll want to cover it. Do you think it will be firm enough to cover, or should I do the ganache tomorrow?

Thanks for any input!

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  1. Well, typical ganache is about equal parts cream and chocolate, and sets up pretty firm. Your's has even more chocolate (though if it's part of a mix, may be low % of cocoa solids), so it should set up pretty hard. But it's still going to be gooey right after mixing it - won't set up till cool. If you pour hot ganache over the pie, a lot is going to roll right off.

    Sorry I got to this in the morning, but if your plan was to make the ganache at 11pm, let it cool for a few hours, then frost, you'd be fine. Otherwise, do it today. (PS: I've never made a Boston Cream Pie, but I do make ganache often.

    1 Reply
    1. re: sbp

      Yup, I use a similar proportion of chocolate to cream and it sets up just fine. Heat the cream just to boiling before stirring in the chopped chocolate. Cool for a few hours, as sbp suggests.
      Should be great, love that Boston Cream Pie.