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Ganache Cookie Sandwich
Ganache Cookie Sandwich

Before you jump to Ganache Cookie Sandwich recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That has completely changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are not able to transform things for the better without everyone’s active contribution. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. Here are a few tips that can help you save energy, for the most part by making your cooking area more green.

A lot of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can easily reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen alone offers you many small methods by which energy and money can be saved. Eco-friendly living is not really that hard. A lot of it is basically using common sense.

We hope you got benefit from reading it, now let’s go back to ganache cookie sandwich recipe. To make ganache cookie sandwich you need 8 ingredients and 10 steps. Here is how you cook it.

  1. Prepare 120 grams Butter
  2. Take 50 grams Sugar
  3. You need 1 Egg yolk
  4. Prepare 140 grams A. Cake flour
  5. Take 40 grams A. Almond powder
  6. Take 20 grams A. Cocoa powder
  7. Get 60 grams B. Chocolate
  8. Get 2 tbsp B. Heavy cream
  1. Mix the butter and sugar until light and fluffy. Add the egg yolks and mix more.
  2. Sift the "A" ingredients into the bowl and gently fold.
  3. The dough is ready when it comes together and there is no visible flour.
  4. Shape the dough into a long stick and wrap it with plastic wrap. Rest in the refrigerator or freezer for one hour to chill well.
  5. I made round cookies this time, but you can make square shaped cookies or use any cookie cutter you like by rolling out the rested dough.
  6. Cut the cookies into 5 mm slices and bake in an oven preheated to 170°C for 12 minutes. Cool when done.
  7. Warm the "B" ingredients to melt the chocolate. Mix and make ganache. (I used a microwave.) Cool slightly.
  8. Fill the cookies with the ganache. The ganache needs to cool down a bit to gain thickness, otherwise it will be hard to fill the cookies.
  9. Finished. I recommend you rest the cookies in the refrigerator until the ganache settles.
  10. The flavor will be fit for adults if you add liquor into the ganache.

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