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Old 14.02.2017, 22:55
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acmilan acmilan is offline
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Re: Post photos of what you cook and bake in Switzerland

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Vollrahm is full cream. I think double cream would be Doppelrahm. I didn't have either to hand so I used Halbrahm and they turned out fine.
as it wasn't full cream, that's why your ganache was still a bit soft after 2 hours. that or the fridge isn't very cold? usually anything more than two hours and it might be a bit tough to scoop and then shape.
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