1. A term used by pastry chefs to describe a peer’s superior-like attitude, as in: “When I showed him/her my freshly made Madelines he got suddenly very “ganache” with me, (or in a Californian context) “Is she/he like totally “ganache” or what?”

2. A rich icing made of chocolate and cream heated and stirred together, used also as a filling, as for cakes or pastry

3. (gimauve) see marshmallow: a confection formerly made from the root of the marshmallow but now usually made from corn syrup, sugar, albumen, and gelatin beaten to a light spongy consistency; also : a piece of partially dried marshmallow.

Christophe Toury. Executive Pastry Chef
Mandarin Oriental Hotel
New York City

Patisse Gelatin Powder