How will my ganache set up?
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!
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.