(no subject)

While making eclairs the other day, I broke the ganache. (I was reheating it after several weeks in the fridge. If you let the ganache in the top half of the double boiler and just pop it in the fridge, it dries up and cracks and gets weird after that kind of time. Fresh ganache is easy to reheat but fridge-aged ganache is difficult to reheat without breaking it.)

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