Como confeiteiros profissionais transformam o Creme de Leite de UHt ou leite em creme de leite 35%!

Sign up for the Lucrando com Ganache Week, from July 14th to 16th, and learn how to use ganache to boost your confectionery business - 100% online and free https://www.analiafaveri.com.br/lucra... In this video, I teach you how to adjust UHT cream (the famous one in the box) so that it works like a cream with a higher fat content, ideal for firmer and more stable ganaches. This technique is perfect for those who want to save money, adapt recipes with what they have on hand, and still maintain the professional quality of the confectionery. 🍫 This is technical content from the Ganache Academy, aimed at confectioners who want to understand structure, balance and truly master their recipes. 💡 Learn more about professional ganache, stability and proportions here on the channel. Proportions: 100g UHT cream 20% 23g unsalted butter 100g cream 17% 27g unsalted butter 100g whole milk 48g unsalted butter #professionalganache #cream35 #technicalconfectionery #perfectganache #sweetsforsale #uhtcream #structuredganache #ganacheacademy