Directions. Whisk together first 4 ingredients in a small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool. Beat butter and sugar at medium speed with an electric.. Best cream for Chocolate Ganache. Heavy / thickened cream, pure cream, whipping cream and heavy whipping cream can be used; 30% fat or greater cream must be used (the above creams all are). If it's less than 30% fat, the ganache won't become firm once cooled, it will be too runny; and

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Add 2 cups of fondant sugar and mix on low speed until the sugar is incorporated, then, beat on medium speed for about 1 minute until it all creams together. Add flavoring, invertase, and food coloring and mix well. Don't forget, you can use LorAnn oils, extracts, and even spices to flavor your cream filling!. In a medium-large heatproof bowl whisk together the egg yolks, corn starch, salt, cocoa powder, and sugar. If you want a thinner pastry cream reduce the cornstarch to 3.5 Tablespoons. Whisk this together for at least two minutes, the mixture should be much lighter in color.