Recipe by Chef Ghada Al Tally
Ingredients:
Ganache ingredients:
1. Using a stand mixer with whisk attached, mix together the cream cheese, powdered whipping cream and half the portion of the liquid whipping cream until they’re well combined. Add the sweetened condensed milk and the rest of the liquid whipping cream into the mixture and turn on the mixer again until you get the final fluffy and creamy mixture.
2. Through a knife, spread a tablespoon portion of the cream mixture on the back of each Pasticceria and place them vertically until you finish the two packs of Gran Pasticcerias inside a loaf pan cover with a plastic wrap from the inside to easily pull the cake out of the pan when it’s ready to be served. After you finish the putting the Pasticcerias, pour the rest of the mixture over the Pasticceria layer and put the pan in the freezer for 4 hours or preferably overnight.
3. For the Ganache, place the chocolate and the cream into a hot water bath until they melt into one mixture, wait for it to cool down and mix it with a hand mixer until a soft mixture is created. Take out the cake from the pan and remove the plastic wrap and spread the Ganache over the cake and it’s ready to be served!
Serves: 8-10 people
Duration: 8 hours
Product: Patisserie Dark-Hazelnut and Coconut
