Gianduja ganache antonio Bachour

[Sussan Estela Olaya]

Hi Christofer.

Yes, before filling the Rocher roll croissants, it’s recommended to whip the gianduja ganache in a stand mixer with the whisk attachment. This will give it a lighter, creamier texture, ideal for filling the croissants. Whip the ganache until it reaches a soft and light consistency, but avoid overwhipping, as it still needs to be fluid enough to fill the croissants well.

I hope this information is helpful.

Best regards.

[Christofer Politis]

Thank you very much for your response

[Sussan Estela Olaya]

Great, if you have any other questions, I’ll be here to help. Best regards.