Ganache is classically the foundation for chocolate truffles and other types of candies, as well as a glaze for cream puffs, éclairs, and a frosting for cakes. The ratio of chocolate and cream in the recipe depends on what you’re using the ganache for. The ratios below produce a ganache well suited for use as a glaze for cream puffs and éclairs.
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See the RecipePastry cream is a classic stovetop-cooked custard, similar to vanilla pudding, that forms the foundation for many dessert fillings.
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See the RecipePâte à choux, or choux paste, is a classic pastry dough. Although it is sometimes called cream puff pastry, it actually has many other applications. We’ll use the same dough to make cream puffs (or profiteroles), chocolate éclairs, and churros. The method for making pâte à choux is unique in that it’s a twice-cooked pastry dough.