at Mon, 13 Feb 2006 04:58:07 GMT in zlUHf.3600$Nj7.366@trndny09,
(Janet Puistonen) wrote :

Debra Fritz wrote:
I'm going to chill the ganache/filling before filling the shells at
room temp overnight...which will also take care of potential
condensation problems...and I will be careful about the temp of the
chocolate... Should it also be at 86F for the initial filling of the
molds?

I think you are going to have a problem here. It is this: in order to
fill the shells smoothly, the filling must be sufficiently runny to
smooth out to some degree, either on its own, or with the help of some
moderate sideways shaking or table tapping by you. It should then firm
up sufficiently to allow you to cover the back. If you let the filling
sit overnight or chill it before putting it in the shells, you will have
to melt it all over again in order to achieve a state that is liquid
enough to fill the shells.

Which, furthermore, would risk breaking the ganache - indeed, it probably
would unless you were very careful with temperature control. I did mention
chilling the centres earlier - just to clarify, this means after you've
filled the shells and before you put on the bottom.

I'm still looking for a basic "white butter cream" filling that I can
play with for color/flavor, if you happen to know of one, other than
ganache.

A white chocolate ganache is a good neutral base, if that's what you're
looking for. Note that with white chocolate the cream should be slightly
cooler than with dark chocolate - definitely keep it below bubbling, even
slightly.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)