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Non-Ultra Pasteurized Cream for Whipping

Nancy | Dec 19, 200408:03 AM

For my buche de noel, I need cream for the filling and to make the ganache. I was thinking of using Ronnybrook Dairy non-ultra pasteurized cream (40% butterfat) for whipping and for the ganache. Is this a good idea? Should I be aware of any potential difficulties? (I usually use cream for the supermarket.) Thanks

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