Ganache

Ganache

Ganache is a French chocolate cream, plastic, having a soft but dense texture. It is almost universal: it is used as a filling for sweets and croissants, layers of cakes, coating cakes and pastries, leveling their surface under mastic. The composition of ganache is simple: chocolate and cream. A classic recipe with cream and butter is also considered. The remaining ingredients (powdered sugar, flavors, rum, brandy) are added as desired, they are not mandatory. Prepare this unusual cream is easy.

Cooking Features

There are many recipes for ganache, because in French cuisine it is believed that even a few drops of syrup added to the cream change its taste in a fundamental way, allowing you to get a new dish. But there are general principles.

  • The optimum consistency of ganache depends on what it is intended for. Typically, to cover the cakes prepare a more liquid cream that spreads easily, smoothly enveloping the confection. For the layer of cake layers often use options of cream with oil or alcoholic components that allow you to soak the cake a little. If the cakes are made from dough, which does not absorb the cream well, it is better to use not ganache for impregnation, with something more liquid (syrup, liquor, madeira). For filling croissants use thick ganache, usually with the addition of butter. Candy also needs a high-density product.
  • The quality of the finished product depends on the quality of the original ingredients. In chocolate, intended for the preparation of the cream, the cocoa content should be at least 40%, cocoa butter - at least 20%. High-quality chocolate is already melting in the hands, and when the tile is broken, a characteristic crunch is heard. At the same time, good chocolate does not crumble.
  • The ratio of chocolate and cream depends on the cocoa content of the main ingredient. If ganache is made from bitter chocolate, cream takes about the same or slightly less than the main ingredient. Milk chocolate will require 2 times more than cream, and white - 3 times. Some cream is often replaced with butter.
  • A frequent mistake of beginning cooks is the use of improper temperature for cooking ganache. The oil should be heated to at least room temperature, softened, so it is taken out of the refrigerator beforehand. The cream is heated on a stove or water bath, but does not allow them to boil. When melting chocolate in cream, boiling is also not allowed. This should be done either with a slight heat, or by removing the container with cream from the stove.
  • The classic ganache recipe makes it possible to do without the help of kitchen appliances, but many hostesses prefer to whip the cream with a mixer.
  • Mix the chocolate with cream and butter until the product becomes glossy. After cooling, the cream will become dull, but it is considered normal.
  • Ganache is used for glazing confectionery products using liquid, otherwise it will harden and its use for coating cakes will become difficult. For sandwiching the cake or filling candy ganache is recommended to cool for 1-2 hours, then beat with a mixer.
  • Properly prepared ganache should have a uniform texture. If it is stratified, the technological process at some of the stages was broken. Most often this happens when using ingredients of different temperatures. To correct the situation is not difficult: you need to warm the ganache to a temperature of 40-45 degrees and mix well using a mixer.

If you haven't used all the ganache, you can cover it up and put it in the fridge. It will remain usable for 2 months. Before use, it will be enough to heat it in a water bath and beat. This only concerns the classic version of ganache, which contains nothing but chocolate, cream and butter. In other cases, it is better not to risk it and try to consume the product within 3 days.

The classic recipe for ganache without oil

Composition:

  • bitter chocolate - 0, 4 kg;
  • cream with fat content not less than 30% - 0, 2 l.

Method of preparation:

  • Chop chocolate. To do this, it must be broken, crumble with a knife or grate. The more chopped chocolate is, the faster it will dissolve in hot cream and will be distributed evenly.
  • Heat the cream over a low heat or in a water bath without boiling it.
  • Pour the chocolate. Stir until it dissolves completely.
  • Remove the pot with ganache from the heat (or water bath). Allow to cool to the desired temperature and use as directed.

Ganache prepared according to this recipe is universal. It can be used hot to cover the cake or cool, beat and sandwich the cakes, fill candies or buns.

Classic ganache recipe with butter

Composition:

  • dark chocolate with a cocoa content of at least 60% - 100 g;
  • fatty cream - 100 ml;
  • butter - 40 g.

Method of preparation:

  • Remove the oil from the refrigerator in advance so that it softens.
  • Smash or chop chocolate.
  • Heat cream. As soon as they begin to boil, remove from heat.
  • Fill chocolate with hot cream, leave it for 5 minutes.
  • Whip the creamy-chocolate mixture with a whisk.
  • Continuing to beat, add the butter.

The ganache prepared according to this recipe solidifies very quickly, especially if it is placed in the cold. If you want to cover them with a cake, you should not hesitate - it can thicken even at room temperature. More often, this ganache is used as a cream for a layer of cake, filling chocolates.

Chocolate ganache with rum

Composition:

  • bitter chocolate - 0, 25 kg;
  • cream - 0, 25 l;
  • rum - 20 ml.

Method of preparation:

  • Chocolate chop with a knife.
  • Bring the cream to a boil, but remove it from the heat, not allowing it to boil.
  • Combine cream with chopped chocolate.
  • After a few minutes, whisk everything.
  • Pour in rum, mix well or whisk again. Rum in this recipe can be replaced with brandy or another similar ingredient.

If you cool and beat the ganache made using this recipe, a whisk or a mixer, it will become airy. When hot, it is liquid, does not immediately freeze. This variant of the cream is ideal for coating the cake or decorating it.

White Chocolate Ganache

Composition:

  • white chocolate - 0, 6 kg;
  • fatty cream - 0, 2 l;
  • food coloring, berry flavor (optional) - as directed by the manufacturer.

Method of preparation:

  • Grind chocolate.
  • Heat the cream in a water bath.
  • Put chocolate in hot cream. Stir without removing from the water bath until the chocolate pieces are completely dissolved.
  • Remove the ganache container from the water bath. If you want to give it a bright color and flavor, add the appropriate components. Stir well.

The ganache prepared according to this recipe can be used to coat confectionery or decorate them.

Cocoa Ganache Recipe

Composition:

  • cocoa powder - 30 g;
  • icing sugar - 30 g;
  • cognac - 40 ml;
  • fatty cream - 80 ml;
  • butter - 50 g.

Method of preparation:

  • Put the butter out of the fridge. Wait until it becomes soft.
  • Heat the cream.
  • Mix cocoa with powdered sugar.
  • In spoons, add a dry mixture to the cream, mixing everything thoroughly each time.
  • Pour in brandy, whisk.

This variant of ganache is very different from the traditional one, but the cream on it is “working”, well suited for coating cakes and leveling their surface with mastic.

Ganache recipe with condensed milk

Composition:

  • bitter chocolate - 0, 25 kg;
  • butter - 0, 2 kg;
  • condensed milk - 100 ml;
  • cocoa powder - 30 g.

Method of preparation:

  • Beat the softened butter with a mixer.
  • Add condensed milk and chocolate to butter. Whisk it all together.
  • Break the chocolate and melt it in a water bath.
  • Transfer melted chocolate to butter. Whisk all together until the mass has a uniform consistency.

Ganache prepared according to this recipe is usually used to decorate cakes and pies.

Ganache without cream (with powdered milk)

Composition:

  • dark chocolate - 0, 3 kg;
  • butter - 0, 2 kg;
  • whole milk - 125 ml;
  • dry milk - 100 g;
  • icing sugar - 50 g.

Method of preparation:

  • Chop the chocolate grated, melt in a water bath, temporarily set aside.
  • Mix powdered milk with powdered sugar.
  • Heat up liquid milk in a water bath to 50 degrees, dissolve sugar and powdered milk in it.
  • Butter, when it softens, beat with a mixer.
  • Continuing to beat, add the milk mixture into the butter.
  • When the mass is smooth, add the melted chocolate. Whisk.

It is necessary to cover the pastry with such a ganache as soon as it is ready - it quickly hardens. Chilled ganache made from powdered milk is good to stuff candies.

If you like to pamper your loved ones with homemade pastries and homemade pastries, you just need to learn how to make ganache. This almost universal chocolate cream can help out in a variety of situations.

Comments (0)
Popular articles
Search