Dairy ganache. Ganache cream for cake - step-by-step recipe with photos on how to make it chocolate and white

Ganache is chocolate buttercream. Although it seems, due to its name, to be very refined, it is simple and quick to prepare, and it tastes wonderful. White and milk chocolate ganache is very tasty as a cream between cake layers, in whipped form. Dark chocolate ganache - for lovers of bitter chocolate creams, such as “truffle”. But most often I use it as a base for mastic. In addition, ganache is indispensable for covering the cake - that is, making such a beautiful chocolate filling on top so that the droplets flow down the sides and then you can decorate the cake with fruit, for example. In general, fashionable design. In the photo - red ganache)

Typically, for ganache, use one part chocolate to one part cream. For white chocolate, you can take two parts chocolate to 1 part cream, for milk chocolate - one and a half to one. Although 1 to 1 all these creams turn out well, then you just need to cool them properly. After cooling, this cream should be whipped and used as a filling for cakes.

And to level the cakes - under the mastic - you can use regular one, but if there is some complex shape, then it is better to prepare double ganache, that is, two parts of dark chocolate to one part of cream. I prepare ganache for mastic, so I make just such a cream in this master class.

But still, in my experience, it is not ganache that holds the shape of cakes best, but . That’s why I use delicious ganache for simple cakes, and cream for leveling more complex or multi-tiered ones. He never failed.

Products:

100 grams of cream 20-35%

200 grams dark chocolate

Ganache: recipe. How to make chocolate cream

1. Cut the chocolate into small pieces.

2. Add chocolate to cream.

3. Melt in the microwave or in a water bath (I used the microwave). At the same time, take it out and stir every 15 seconds. You need to stir first in the center until the chocolate combines with the cream in the very center, that is, an emulsion is formed. When it turns out in the center, then stir the whole cream, it will also quickly become homogeneous.

4. The chocolate was stirred and the cream became homogeneous.

5. Now put the cream in the refrigerator for several hours. Then beat with a mixer and it will gradually soften. If you are in a hurry, you can put it in the refrigerator for a while, the cream will become thicker, and you can already level the cake. You can put the cake in the freezer for a while if you need the cream to harden. Or immediately cover with mastic.

Ganache is a delicacy whose recipe comes from France. It is used as a cream base for fondant instead of buttercream, and also for creating various decorations for cakes. Cream ganache is considered an exquisite delicacy, and it is quite simple to prepare. We offer recipes for making ganache cream to cover the cake with mastic.

Classical

Ingredients:

• dark chocolate - 200 grams;
• cream (35%) - 200 grams;
• butter - 50 grams;
• powdered sugar - 1 tablespoon.

Heat the cream in a water bath without bringing it to a boil. Remove from heat, add chocolate bar pieces and leave for 5 minutes. Whisk the cream and chocolate, and add powdered sugar. Leave for a few minutes, then add softened butter. Mix until smooth.

Under mastic

Ingredients:

• chocolate (at least 58%) - 100 grams;
• butter - 100 grams.

Mix chocolate pieces with soft butter. Place the resulting mixture in the oven for 45-50 seconds, then mix until smooth. Let the cream cool slightly and place in the refrigerator for half an hour.

Made from white chocolate

Ingredients:

• white chocolate - 300 grams;
• cream (35%) - 200 grams.

Bring the cream to a boil and leave over low heat. Grate the chocolate and add to the cream. Once the chocolate has melted, remove the mixture from the heat and leave to cool. Then beat the mixture at medium speed and put it in the refrigerator, covering the container with cling film. Leave for several hours.

White chocolate with vanilla

Ingredients:

• white chocolate - 300 grams;
• cream (33%) - 180 milliliters;
• olive oil - 170 milliliters;
• vanilla - 1 pod;
• coarse sea salt.

Grind the chocolate and place it in the bowl of an immersion blender. Add a vanilla bean to the cream, boil and leave to cool for 15 minutes, then boil again and add to the chocolate. Mix first with a spatula, and then immerse the blender in a glass and pour olive oil in a thin stream. Add salt to taste.

Made from white chocolate with mastic

Ingredients:

• white chocolate - 400 grams;
• milk (2.5%) - 2 cups;
• sugar - ½ cup.

Put the milk on the fire and pour sugar into it. After the sugar has melted, pour the grated chocolate into the milk and wait for it to dissolve. Remove the cream from the heat and leave to cool to room temperature. Then beat with a whisk or mixer. Cover the container and leave the cream to infuse.

Made from milk chocolate

Ingredients:

• milk chocolate - 500 grams;
• cream - 300 milliliters;
• butter - 50 grams.

Bring the cream to a boil and add the chocolate, broken into pieces. After the chocolate has dissolved, add the butter and stir until smooth. Remove from heat once thickened and leave to cool for several hours.

Dark chocolate with coconut milk

Ingredients:

• dark chocolate - 200 grams;
• coconut milk - 175 milliliters;
• brown sugar - 50 grams.

Finely grate the chocolate. Shake the milk, pour it into a container and dissolve the sugar in it. Heat the sweet milk to 90 degrees, pour it into a bowl of chocolate and stir with a whisk or spatula until the chocolate is completely dissolved.

With condensed milk and butter

Ingredients:

• butter - 180 grams;
• dark chocolate - 240 grams;
• condensed milk - 100 grams;
• cocoa powder - 1 tablespoon.

Melt the chocolate in a water bath. Beat the softened butter with a mixer, periodically adding condensed milk. Stir until smooth. Add cocoa and mix well. Remove the chocolate from the steam bath, cool slightly and gradually pour into the previously obtained mixture. Use immediately.

With honey

Ingredients:

• dark chocolate - 110 grams;
• cream - 60 milliliters;
• butter - 40 grams;
• honey - 50 grams.

Place cream and honey in a water bath; when the mixture is hot, add grated chocolate and stir until smooth. Remove from heat and cool to room temperature. Melt the butter and pour into the previously obtained mixture, stir until smooth. Use immediately.

With milk powder

Ingredients:

• butter - 110 grams;
• dark chocolate - 150 grams;
• milk - 60 milliliters;
• powdered milk - 50 grams;
• sugar - 1 tablespoon.

Place the grated chocolate in a water bath. Mix powdered milk with sugar, pour a little milk into the mixture and heat in a water bath to 50 degrees. Beat the butter with a mixer and, stirring constantly, pour in the milk. Remove the chocolate from the water bath and mix well. Add it to the oil, stirring constantly. Bring until smooth. Use immediately.

With orange zest

Ingredients:

• dark chocolate - 200 grams;
• milk - 150 milliliters;
• zest - 1 tablespoon;
• salt - 1 pinch;
• butter - 1 tablespoon.

Melt the grated chocolate in a water bath, add finely grated zest and heat, stirring until smooth. Separately, heat the milk with salt (you can add a couple of tablespoons of sugar). Add butter to chocolate and stir. Pour milk into it in a thin stream, constantly stirring the mixture. After a minute, remove the cream from the water bath.

Ganache glaze

Ingredients:

• milk - 1 glass;
• sugar - 300 grams;
• butter - 160 grams;
• cocoa powder - 6 tablespoons;
• cognac - 1 teaspoon.

Combine cocoa and sugar, pour warm milk into the mixture and mix thoroughly until the sugar is completely dissolved. Heat the mixture over low heat for 15 minutes. After time, add soft butter and cognac. Cook until thickened, stirring constantly.

Ganache for filling

Ingredients:

• dark chocolate - 100 grams;
• cream (35% or more) - 50 grams;
• butter - 70 grams;
• strawberries - 50 grams.

Grind strawberries into puree. Grate the chocolate, pour in warm cream and stir until smooth. Leave for a couple of minutes, then add soft butter, and add strawberry puree, passed through a strainer. Place in the refrigerator to infuse for several hours.

Lovers of home baking used to look with envy at cakes prepared by French pastry chefs. Such confectionery products delight with their beauty and originality. The secrets of the French masters have been revealed, and now every housewife can prepare ganache cream for a cake in her own kitchen.

Cream for ganache cake: recipe

Do you like to bake cakes in your free time, and is unusual creative decoration your hobby? Then you probably need to master the technique of making ganache cream for decorating confectionery products. Most often, this cream is used specifically for leveling cakes and decorating. But it’s better not to use ganache to soak the cakes.

If you believe the legends, then ganache cream has French roots and was invented completely by accident. One pastry chef, in his clumsiness, spilled cream into melted chocolate, for which he was scolded and called ganache. It turns out that translated from French this word means blockhead.

So, a lot of time has passed since then, and the resulting product has become an exquisite cream, known all over the world. The name remains the same - ganache. Today you will learn how to prepare chocolate ganache cream for a cake.

On a note! To make ganache, use milk or dark chocolate. Even better is to choose a confectionery glaze.

Compound:

• 0.5 kg butter;
• 1 kg chocolate glaze.

Preparation:

Prepare cream according to French recipe

Even the most experienced and renowned pastry chefs do not always turn out perfect baked goods. To hide all the defects, the cakes must be “primed” or “puttyed”. Ganache cream is ideal for covering the cake.

As already mentioned, there are several options for its preparation. You can make ganache using cream and chocolate.

On a note! Use not only dark or milk chocolate as a base. For example, white chocolate or confectionery icing is used to decorate wedding cakes.

Compound:

• 0.3 kg milk chocolate;
• 0.3 kg dark chocolate;
• 0.3 liters of cream with a fat concentration of 20%.

Preparation:

On a note! If you need to make a colorful ganache, use white chocolate and food coloring. By analogy, prepare ganache cream for a mastic cake. If the mastic is not very elastic, take cream with a high percentage of fat content and dark chocolate.

Universal cream ganache

We associate cakes with the holiday. Unfortunately, holiday events are not very frequent guests in our lives. If you like to pamper your household and often make cakes or cookies, you can use ganache cream to decorate such baked goods. And its recipe is very simple.

Compound:

• cow's milk - 1 tbsp.;
• cognac – 1 tsp;
• cocoa powder – 6 tbsp. l.;
• butter – 160 g;
• granulated sugar – 0.3 kg.

Preparation:

1. Sift cocoa powder through a fine sieve.
2. Add granulated sugar to the same bowl.
3. Mix the dry ingredients. Under no circumstances should we allow lumps to form.
4. Now pour in cow's milk at room temperature.
5. Mix everything thoroughly again.
6. Pour this mixture into a heat-resistant bowl and place it on the stove.
7. Boil the mixture for a quarter of an hour. Don't forget to stir it constantly.
8. Remove from the stove and cool slightly.
9. Now add soft butter.
10. Add cognac.
11. Using a blender or immersion mixer, beat the cream.

On a note! Ganache cream prepared according to this recipe can be used to decorate cookies, cupcakes, and pastries. It’s easy to check its readiness: drop a little cream on a saucer. If the drop holds its shape, then you have made the perfect ganache.

Culinary experiment

It was mentioned above that ganache is not suitable for lubricating cake layers and filling confectionery products. Improve the recipe a little and you will get the perfect filling, prepared according to the recipe of French confectioners.

Compound:

• dark chocolate – 0.1 kg;
• butter – 70 g;
• 50 ml cream;
• 50 g strawberries.

Preparation:

1. We wash the strawberries with running water.
2. We remove the tails.
3. Grind the berries to a puree consistency.
4. Lightly heat the cream in a microwave oven.
5. Break the chocolate bar into pieces.
6. Combine with cream.
7. Mix well and add soft butter.
8. Grind the strawberry puree in a sieve and add to the main mass.
9. Mix everything thoroughly again until smooth.
10. Infuse the cream in the refrigerator until thickened.
11. This ganache is used for filling and decorating baked goods.

Chocolate ganache for cake coating: recipe with cocoa powder

An economical version of chocolate ganache cream for covering the cake. Important! To make the cream delicious and in no way inferior to the full chocolate coating, you need to use high-quality cocoa powder. You can add more sugar to taste, but no more than 2 tablespoons, otherwise the consistency may suffer.

Ingredients

100 g butter;

5 spoons of cocoa;

4 spoons of sugar;

160 ml milk.

Preparation

1. Take the butter out in advance to a warm room, you can cut it into cubes so that it softens faster.

2. First combine cocoa and sugar and stir. The grains of powder will rub against the sand, there will be no lumps.

3. Now dilute the sugar mixture with milk, stir and place in a water bath. But you can prepare this cream in a regular saucepan with a non-stick coating. In this case, turn on low heat and cook, stirring constantly so that the cocoa does not burn.

4. As soon as the sugar dissolves, the cream becomes homogeneous, you can remove it from the stove.

5. Cool the chocolate mass a little and add softened butter. Stir quickly until smooth. It's okay if the butter melts. As the cream cools, it will thicken anyway.

6. We use ganache to cover the cake or decorate cakes, ice cream, and homemade sweets.

Chocolate ganache for cake coating: recipe with cream and chocolate

Another very simple ganache recipe, but it is important to use at least 30% heavy cream. Both chocolate and cocoa powder are used here.

Ingredients

200 g cream;

170 g dark chocolate;

4 spoons of sugar;

1.5 spoons of cocoa;

1.5 tsp. cognac;

50 g butter.

Preparation

1. Heat the cream until hot, but do not boil. Up to about 70-80 degrees.

2. Add granulated sugar combined with cocoa powder. If you pour them separately, lumps may appear. Quickly stir the cream. Leave for a few seconds and remove from heat.

3. Crumble the chocolate. You can chop it quickly with a knife. Transfer to a bowl.

4. Fill the chocolate pieces with hot cream and cocoa. Cover the bowl for a couple of minutes until the pieces melt.

5. Open, stir.

6. Add softened butter. But, if the cream is of high quality, then you can do without it.

7. Pour cognac for flavor. This amount is enough for the cream to have a slight walnut flavor, but at the same time there is no alcohol in it.

Chocolate ganache for cake coating: recipe with milk powder

A recipe for chocolate ganache for covering a cake, which can be prepared not only with milk powder, but also with cream. It will turn out even tastier, since the fat content of the product will be higher.

Ingredients

50 g milk powder;

60 ml fresh milk;

110 g butter;

150 g chocolate;

1 spoon of sugar.

Preparation

1. Chop the chocolate and place in a water bath.

2. Add sugar to the milk powder, dilute it all with fresh milk or plain water, place separately on the stove and heat to 50 degrees.

3. Beat the butter with a mixer, gradually add milk to it. We do this slowly so that the oil absorbs all the liquid.

4. Remove the melted chocolate from the water bath and mix well. It shouldn't be hot. If necessary, cool a little.

5. Add the chocolate mixture to the butter, continuously whisking the cream.

6. Ganache is ready! To taste, add vanillin or cognac to it, as was done in the previous recipe. Use the cream immediately before it hardens.

Chocolate ganache for cake coating: recipe with orange zest

In fact, you can make cream with lemon zest, but the taste and aroma will be completely different. We choose citrus at our discretion. Don’t forget to wash it thoroughly with a brush and pour boiling water over it.

Ingredients

200 g dark chocolate;

1 tbsp. l. orange zest or 1 tsp. lemon zest;

150 ml milk;

1 pinch of salt;

1 spoon of oil.

Preparation

1. Build a water bath. Place all the chocolate in the top bowl, after chopping it into small pieces. We begin to melt.

2. The zest needs to be chopped and added directly to the chocolate.

3. Heat the milk with a pinch of salt. If you want a sweeter cream, then add two or three tablespoons of sugar, but no more.

4. As soon as the chocolate and zest warm up and become homogeneous, add butter and stir.

5. Next, pour in the milk in a thin stream, take your time.

6. Warm the ganache for another minute in a water bath and remove.

7. Cool until warm, but not cold. We use it to decorate the surface of the cake or for any other purpose.

Chocolate ganache for coating a cake - useful tips and tricks

Does the ganache harden quickly and you can’t cover the cake? Place the bowl in a pan of warm water, let the mixture heat up and stir constantly. Scoop the glaze straight from it and cover the cake.

White chocolate is much more capricious than dark chocolate. It may not melt at all if the product is of poor quality or even a drop of water gets in.

This thick emulsion of cream and chocolate is one of the best inventions of the French. It can be made from any type: black, milky, white. Even bitter will suit special admirers. Ganache is used to cover the cake, as it holds its shape perfectly and evens out the surface for decor and mastic. It is also used to decorate cupcakes, make sweets, decorate baked goods, and grease cakes like cream. It makes a delicious filling for cakes and sweets. An excellent pliable material for simulating “natural” drips. Freshly whipped emulsion is used for the liquid filling of muffins; the cooled dense paste is used to fill wafer rolls.

This pleasant-tasting paste freezes well. The thickness of the glaze is easily adjustable and directly depends on the temperature of the finished cream. If a thin coating is required, apply the mixture warm. If thick glazing is required, the mass is applied cold.

How to make ganache at home? Let's take a closer look.

Classic recipe

In order for the chocolate ganache for coating the cake to be dense, harden in a timely manner, and easily leveled, you need to learn how to make it correctly.

The best glaze is obtained only from good, high-quality chocolate, which melts perfectly and gives exceptional results when decorating products.

We present to your attention an ideal preparation option, proven by practice.

Ingredients:

• 200 grams of dark chocolate;
• 200 ml cream (30%).

Break the chocolate into pieces, add cream, and place in a water bath. We get in the way all the time. As a result, we obtain a smooth, shiny, homogeneous mass. Remove from the stove and wait until it cools down to 40 degrees. Done! The resulting paste is enough to level a product with a diameter of 20-23 cm. It is also good to use for layering a cake. Please note that the constitution of classic chocolate ganache is quite dense, it will not saturate the cakes well. You need to use extra or “wet” biscuits.

If you plan to make milk chocolate cream, double the amount to give it more stability. And if it’s bitter, then add 50-100 g of sugar (to taste) to the hot cream.

Recipe with condensed milk

Using this recipe you will get an amazing cream, a favorite of many confectionery brands.

Ingredients:

• 250 grams of chocolate;
• 200 grams of butter;
• 100 ml condensed milk.

In a small container, melt the first ingredient in a bathhouse to a liquid consistency, leave to cool until warm.

Beat the soft butter with a mixer (minimum speed!) for several minutes, begin adding condensed milk in a thin stream. When the condensed milk is over, we also begin to pour in the chocolate. Beat for a few more minutes. Leave for 5-10 minutes. for cooling. Ready

Mix 25 g of cocoa powder - the color of the ganache cream will become more rich and beautiful.

Recipe with milk

Hearing this, French pastry chefs would grab their heads. How is it possible - there is no cream? Whatever you say, the recipe is very working - it has completely found its place in the sun. The finished cream is more like glaze. However, it evens out baked goods perfectly.

Ingredients:

• 200 g black classic;
• 100 ml milk with 2.5% fat content;
• 200 g butter.

We break the high-quality main ingredient into hot milk into pieces, put it in a steam bath, stir, and wait until the mass becomes homogeneous. Cool the finished mixture, begin adding it to the soft butter, spoonful at a time, stirring thoroughly. If desired, add powdered sugar (to hot milk), vanilla or cognac. It is better to coat the product with warm ganache.

Freshly prepared glaze is an excellent sauce for pancakes, pancakes, ice cream, fruit, and cottage cheese desserts.

Cocoa recipe

This variation of ganache cream for covering a cake is prepared when necessary to save on the budget. True, the finished product will be less creamy than the original.

To ensure that the glaze is successful and the taste does not differ from the classic one, we use the highest quality cocoa.

Ingredients:

• 100 grams of cocoa;
• 100 grams of sugar;
• 55 ml cream;
• 100 grams of butter.

Depending on your taste, it is permissible to add sugar, but up to 50 g, otherwise the cream will remain semi-liquid.

Separately mix cocoa and sugar. Add the mixture to the hot cream, brew at a minimum heat level, stirring continuously with a spatula, until the structure is homogeneous. Let cool. Add softened butter and mix.

At first the paste will be a bit runny, but as it gradually cools, the emulsion will thicken normally.

This paste is also used as a layer of cakes. Great for decorating cupcakes and pastries. It makes amazingly delicious homemade truffle sweets.

Recipe with honey

Are you planning to bake a simple sponge cake and use French emulsion as a cream? Add more honey! This simple trick will add zest to any baked goods without any tricks or fancy designs.

Ingredients:

• 100 ml cream;
• 150 g chocolate;
• 50 g butter;
• 50 g honey.

Heat the first and second components in a water bath, stirring continuously. When a homogeneous mass is formed, remove from heat. Add honey to the mixture, stir until smooth, add softened butter, mix thoroughly again.

Recipe with sour cream

A tasty and economical alternative to French emulsion is better known in our country as “fondant”. It takes five minutes to prepare.

Ingredients:

• 200 ml sour cream;
• 50 grams of cocoa powder;
• 50 grams of sugar;
• 15 grams of butter.

Mix all the products, set the heat to low, and cook until thickened. Stir without ceasing. Make sure it doesn't burn. Cover the baked goods with warm fudge. The product itself should be at room temperature (not cold!)

Rum

This savory glaze is incredibly easy to prepare. Choose your favorite recipe for chocolate ganache to cover the cake and at the last stage of preparation, add 1 tbsp. l. Roma

Made from white chocolate

The paste has a delicate creamy taste and aroma. White ganache is quite popular among wedding pastry professionals. This is the optimal solution for snow-white or light-colored mastic.

White chocolate ganache for covering the cake is prepared according to the Classic recipe, only instead of black you will need 600 g of white chocolate (we increase the volume to stabilize the emulsion).

With cream and butter

This is a very stable mixture; it sticks tightly to the cake.

Ingredients:

• 200 grams of black classic;
• 80 ml cream (30%);
• 120 grams of butter (82.5%).

First, we completely repeat the process of making a classic emulsion. To the mass that has cooled to 40 degrees, add soft butter heated to room temperature. If it's not warm enough, the mixture will separate! Mix the mixture thoroughly with a spatula.

Wrap it in cling film and put it in the refrigerator. This is a mandatory moment to stabilize the density of the paste. After 2 hours, remove from the refrigerator. Now that's order

It is best to level the cake with a pastry spatula, heated under running hot water and wiped dry. The paste then melts directly under the spatula and immediately hardens again after it.

If you beat the cooled cake ganache for a couple of minutes, you will get an airy truffle cream. To achieve the best result, you need to leave it to brew for 1 hour. It is very pliable to any confectionery whims, perfect for decor, layers, fillings.

Hermetically sealed, finished pasta is stored in the refrigerator without compromising quality in accordance with the expiration dates of the ingredients used. If necessary, take out the required amount, warm it to room temperature for a couple of hours, beat with a mixer.

After treating the dessert with the emulsion, place it in the refrigerator for 30-60 minutes. freeze. After settling, you can apply mastic.

We have analyzed 9 of the best cooking recipes. Manufacturing is very simple and quite fast. All that's left to do is just do it. It’s better to start your acquaintance with a classic recipe with cream in order to understand what you need to start from in further confectionery experiments.

Friends, we will be glad to see your success in the comments and will be happy to help with useful advice on how to correct minor shortcomings. See you…