Ganache with butter. ganache

Ganache is a delicate French cream made with chocolate. It is used as a glaze for cakes, cake fillings, bases for mastic. It can be different in consistency: thick or liquid. Let's learn with you how to make chocolate ganache.

chocolate ganache recipe

Ingredients:

cream 35% - 110 ml;
- 100 g;
butter - 35 g;
powdered sugar - 2 tbsp. spoons.

Cooking

To prepare the ganache cream, break the chocolate into pieces and put in a saucepan. Pour the cream into a bowl, add the powdered sugar and mix thoroughly. Bring the mixture to a boil, but do not boil, and then pour everything into the chocolate and leave for a couple of minutes. After that, stir the mass with a whisk until a homogeneous consistency, put the butter and mix again. As a result, you should get a shiny chocolate ganache for mastic.

Chocolate ganache for cake

Ingredients:

milk - 100 ml;
butter - 200 g;
bitter chocolate - 200 g.

Cooking

And here is another recipe for chocolate ganache for the cake. First, we prepare the steam bath so that the smaller saucepan touches the bottom of the water. Then pour milk into a smaller container, and while it is heating, we break the chocolate bar into pieces. Next, pour them into hot milk, wait until the chocolate is completely dissolved, and remove from the steam bath. We put the softened butter and knead the chocolate ganache well until a homogeneous shiny mass is obtained. We put the mass in the refrigerator for about 15 minutes, after which the chocolate ganache to cover the cake is ready!

chocolate cream ganache recipe

Ingredients:

Cooking

So, take a bar of dark chocolate and cut it into small pieces. Now pour full-fat coconut milk into a saucepan, put on a weak fire and heat it almost to a boil. After that, add brown sugar to taste, stir well with a whisk so that the crystals are completely dissolved. Again we wait for the milk to heat up to about 90 ° C and pour it gently into chopped chocolate. Leave for 10 minutes and do not touch the mass and do not mix yet! Then we begin to gently and very carefully mix the mixture, but do not beat, until a homogeneous chocolate ganache is obtained.

To bake a delicious, aesthetically attractive cake, you need to prepare ganache cream for it. It perfectly suits the mask. What is ganache, and why does it attract housewives so much. The main quality of the cream is the minimum amount of products used. It is suitable for any type of baking and has an exquisite taste. To cook ganache correctly, you need to have skill. It comes with experience, but you must definitely try your hand.

What is ganache

Creamy chocolate cake cream is no surprise now, but it wasn't always like that. This emulsion was invented quite by accident, but its delicate taste was quickly appreciated. Chocolate ganache in the classic version is prepared on the basis of cream. But confectioners have gone further and offer a variant of buttercream. It can also consist of these two components. A prerequisite for the cream is the presence of chocolate.

The history of the cream

The recipe for chocolate ganache appeared thanks to an accident, and was entrenched in cooking for a long time. In his invention, again, it was not without French chefs. They have long been considered tastemakers.

The young chef accidentally spilled cream into the melted chocolate. For this offense he was very strongly scolded by the chief. He called the negligent confectioner "ganache", which is translated from French as a fool. Subsequently, they tried milk chocolate ganache and were amazed by its delicate taste, but the unpresentable name stuck to it forever.

There are several types of this French delicacy. Chocolate buttercream is made with cream, butter, or both. The main thing in cooking is the proportions and quality of the ingredients. Use chocolate ganache for cakes, muffins and pastries.

Composition features

A ganache recipe may include different types of chocolate. This is the main component, the quality of which determines how successful the cream will be.

Any chocolate can be used for ganache. It is necessary to correctly observe the proportions in order to achieve the necessary fat content and consistency.

Classic ganache involves the use of dark chocolate. The components in this case are taken by weight in a ratio of 1:1.
Ganache on milk chocolate is less fat. For him, the proportion changes to 2:1.
White chocolate needs a lot of cream. Their proportion to sweetness is 4:1.
Ganache on dark bitter chocolate is also made at the rate of 1: 1, but it has a specific taste. The kids probably won't appreciate it.

The proportions of the cream depend on how much cocoa butter is contained in the chocolate. The smaller it is, the greater the need to compensate for fat content. In white chocolate, cocoa butter is practically absent, so the proportion looks like 4:1.

Cream ganache is considered the easiest to prepare. It also has fewer calories and is easier on the stomach. A delicious cream can be created using cream and butter. It is the most difficult to prepare. The oil composition is easy to prepare. It turns out fatty and heavy for the stomach.

traditional recipe

Cream ganache for covering the cake according to the traditional recipe performed by French chefs looks like a clearly proportional cream in which every gram must be taken into account. At home, you can experiment and look for the most acceptable options. Covering the cake with ganache allows you to correct the roughness of the cakes and give the dessert a respectable look. The cream is very tasty. It is rich and very chocolatey.

Composition of products

In order for the ganache to turn out right, it is necessary to observe the proportions and adhere to the classic set of products. For the cream you will need:

250 g of heavy cream;
250 grams of dark chocolate.

Ganache with butter can not be called a classic, but this product is a substitute for cream. In order for the cream to turn out to be of high quality, the ingredients must be only selected. Dark chocolate ganache has a rich taste. The percentage of fat in products is very high, and this is one of the features of the product. Chocolate ganache cream has a viscous consistency and is used hot.

Cooking

Having chosen the best products, you need to start the cooking process. To properly make chocolate ganache according to the classic recipe, you need:

The tile must be broken into pieces. Chocolate is placed in a saucepan. No need to grind too much, the product will still melt at a temperature.
Cream is heated in a separate bowl. They must be brought to the appearance of bubbles around the edges, but do not boil.
Warmed cream is poured into a saucepan with pieces of chocolate. Do not do the opposite so that the product does not burn.
Next, you just need to stir with a spatula so that the chocolate is completely dispersed.

Ganache in oil also turns out smooth and uniform. Its quality depends only on the selected products. Knowing how to make ganache can quickly decorate cupcakes and cakes. The cream can be stored in the refrigerator under cling film for 2 days, so it is sometimes prepared in advance. It does not require warming up, at room temperature it takes on the necessary consistency.

Chocolate ganache to cover the cake with honey

Delicious chocolate cream on cream has a lot of variations. You can cook ganache with milk or sour cream, add condensed milk and butter to it. Also popular is the option with honey. The recipe for chocolate ganache for smudges on the cake has a delicate taste and aroma.

Ingredients:

100 g cream;
150 g dark chocolate;
50 g butter;
50 g honey.

This ganache is used to cover the cake. It is better to use dark chocolate in it, as it will be very sweet with white cream. Chocolate ganache for coating is used under mastic or to coat the sides, make streaks, give color variety, layer cakes. This cream can be called universal. Ganache for a cake with honey is prepared in the same way as the classic one.

It is necessary to heat the cream, melt the chocolate in them.
Heat honey slightly and mix with creamy mass.
At the end, add the oil and mix everything until smooth.

Cream ganache for the cake is soft and fragrant. It can be stored in the refrigerator. Ganache with honey, milk and white chocolate will be very sweet, it is advisable to choose black.

Chocolate ganache video

Chocolate cream ganache recipe

Delicious and fragrant chocolate cream with cream can decorate the cake. When purchasing products, you need to pay attention to their composition. It is planned to use chocolate cream cream for the cake, then the bitter tile will not work. Especially when the main eaters are children. In this case, it is better to choose a ganache recipe made from milk chocolate. It is not as tart and more sweet.

There is less cocoa butter in the white and dairy product. Its fat content is significantly reduced. In order for the ganache to be the right consistency, it is necessary to balance the content of chocolate and cream, as well as introduce butter.

Ingredients:

500 g white or milk chocolate;
cream in the amount of 350 g;
butter - 50 g.

In a pastry shop, ganache cream for decorating a cake is prepared in compliance with all proportions. Professionals have a lot of experience in this matter. When preparing ganache at home, you can adjust the amount of a particular product to achieve the optimal consistency and taste. As a result, the cream should be smooth and uniform.

In order to make ganache for the cake correctly, you must:

Cream is heated on fire until bubbles appear.
They are poured into pre-prepared chocolate and mixed until smooth.
At the final stage, softened butter is introduced, which should melt from the temperature. This requires constant stirring.

Cream for a cream and chocolate cake without butter may turn out to be less concentrated. The main task is to achieve uniformity by constant mixing. Knowing how to make milk and white chocolate ganache, you can not worry about the quality of your baking.

Ganache for mastic

To create a culinary masterpiece with smooth surfaces, the method and technology of making ganache are important. Mastic is spread only on perfectly “disguised” cakes. Chocolate ganache is suitable for decorating and leveling the cake.

Ingredients:

100 g dark chocolate;
100 g butter.

In order to prepare chocolate ganache for mastic, you need:

We cook only on a steam bath. All devices and products must be prepared in advance.
Chocolate and softened butter are placed in a saucepan with a thick bottom. It is necessary to heat the mass until the main component is completely dissolved and with constant stirring.
After the cream becomes homogeneous, it is removed from the steam bath and sent to cool for 30 minutes.

To properly pour the cake with ganache, you need to cool it a little so that the cream thickens. Water carefully and level with a knife. Ganache cake becomes smooth and ready for fondant.

glaze ganache

Chocolate ganache to cover the cake can be thick or thinner. Then it will become a good layer for cakes. Can milk cream ganache be applied to the top layer of dessert? Of course, you only need to cool it a little and water it in doses so that it does not spread. For glaze you need:

350 ml of milk;
50 g of sugar;
400 g chocolate.

Cooking ganache with milk is similar to the classic recipe. As in other cases, the basis is the quality of the products and the observance of proportions.

On a large fire, milk is heated to 90 degrees.
Sugar is poured into it and mixed until completely dissolved.
Finally, you need to add the milk mixture to the chocolate and melt it. Regular stirring will help achieve uniformity.
The soft component of the stewpan is whipped with a mixer at high speeds. The ganache is light and airy.

The cream can be used warm or chilled. Ganache is suitable for covering a cake with smudges or just for pancakes and pancakes.

Cream for filling cakes

Chocolate ganache can decorate not only a cake, but also small cupcakes or cakes. It is used as a cream and does an excellent job of this function. You need to know a few secrets that allow you to make it light and airy. Not only chocolate cake, but also cake will acquire a special taste with butter cream.

Ingredients:

150 g of chocolate;
100 g cream;
50 g butter.

If dark chocolate is chosen for the cream, then you can add granulated sugar to taste. A ganache cream recipe is being prepared according to the classical principle. The cream is heated, chocolate is melted in them and butter is added at the end. Let the ganache cool slightly in the refrigerator. Before use, it is required to beat it with a mixer for 3 minutes to add airiness. It turns out ganache for cakes - the best cream intended for decoration.

Ganache on sour cream

If there is absolutely no time, and the cake requires decoration, then the technology for making ganache on sour cream will conquer with its simplicity. You don't even need to buy chocolate for cream. The question arises how long such ganache can be stored or kept in the refrigerator. The cream can stand for 2 days. Chocolate ganache has a simple and affordable recipe. It will require:

8 spoons of sour cream;
6 small spoons of cocoa;
6 teaspoons of sugar.

All components must be placed in a saucepan. Put it on the fire and cook, stirring constantly, until it thickens. Sugar is used in cream to give it more sweetness, as sour cream sours. Whipped dark chocolate ganache becomes more airy. It needs to cool down a bit in the fridge. Whip the ganache for 3 minutes at high speeds. If the cream includes cream and chocolate, then it is perfect for cake, pastries and other pastries. Ganache can also be used to decorate cakes and cupcakes.

Ganache with condensed milk

Non-standard ganache made from chocolate, butter and condensed milk is prepared without cream. It can be used for filling the cake as a cream. This recipe uses condensed milk as the base.

Ingredients:

chocolate - 250g;
200 g butter;
150 g of condensed milk.

Ganache for the layer and for the filling of the cake turns out to be softer, but very tasty. In order to make ganache correctly and achieve the desired consistency, you must:

melt chocolate and butter in separate containers on a steam bath;
bring condensed milk to room temperature;
mix it with melted butter and beat lightly;
add the resulting mixture to the chocolate;
stir until smooth.

With this mass, you must immediately lubricate the chocolate cake or start baking. It can be stored in the refrigerator, but it hardens quickly.

Cream with white chocolate

One of the most difficult cream options is ganache for covering a white chocolate cake. It is required that it spread, and not lie in one unpresentable cake on the top cake.

We'll need

The softest and lightest chocolate ganache includes the following ingredients:

cream - 50 ml;
100 g of white chocolate;
25 g butter.

Milk ganache is suitable for a layer of chilled cakes. Warm cream can decorate the top of the dessert.

Cooking step by step

It is not difficult to prepare chocolate ganache as a decoration for a cake, you only need to strictly observe the proportions so as not to disturb the consistency.

Cream is heated to 90 degrees.
They must be poured into dishes with prepared chocolate.
The whole mass is mixed until smooth. The chocolate should melt.
Finally, butter is added to the cream and mixed.
To decorate a cake or pastry filling, the mass is cooled and whipped.

The cream can be used for cakes, meringues or tubes. For all desserts except cake, chocolate ganache requires 3 minutes of whipping.

Rum ganache

A cake covered with rum ganache is perfect for an adult company. It has a delicate aroma and spicy taste. The dish has a variety of recipes, but ganache with expensive alcohol remains the privilege of adults. It clearly felt notes of cognac or rum. This ganache is needed for a cake or small pastries. It doesn't dry out too much and is soft.

Products

The rum-flavored chocolate ganache recipe includes the following ingredients:

chocolate - 250 g;
cream - 250 ml;
a spoonful of expensive alcohol.

A small list of products brings the cream into the category of the most affordable and in demand.

How to cook

To make a colored ganache for smudges or classic black with rum, you need:

On the stove, you need to heat the cream strongly, but do not bring it to a boil.
Pour the hot liquid into the previously broken into pieces chocolate.
It is recommended to mix the mass until it acquires a uniform consistency.
At the end, add another spoonful of cognac or rum and mix again.
For cakes, you can make whipped ganache. Before this, the cream cools down. Then it is whipped for 3 minutes.

It is required to use ganache immediately so that it does not lose volume. A very simple cream always favorably decorates pastries.

Each dessert requires a special approach. In order to prepare ganache at home, you must follow a few simple rules.

In order for the ganache to turn out correctly, it is recommended to adhere to the ratio and proportions of chocolate and cream.
Products must be of the highest quality.
Cream for cream is used from 33 percent fat and above.
Any chocolate can be included in the composition of products, but the proportions of the entire cream depend on the amount of oil in it.
Dark chocolate ganache is richer. Products are taken in equal proportions.
To make ganache, you can also take bitter dark chocolate, but it is designed for an amateur. Powdered sugar makes it sweeter.
Ganache dessert should be of a uniform consistency. If you can’t mix it, it means that the quality of the products is failing or the heating is done incorrectly.
A simple chocolate ganache can be with milk or condensed milk, honey or cream. The main thing: keep the proportions.

How to make ganache for a cake, every housewife should know. They can decorate any other dessert, grease cakes or arrange cupcakes. Knowing how to decorate a cake with ganache, you don’t have to be afraid for the taste and appearance of your baking.

Ganache is an incredibly delicious chocolate cream from French cuisine, used to decorate cakes and various kinds of desserts, as well as simply as a chocolate sauce. Today we will tell you how to make it from different types of chocolate and offer a recipe for making ganache without cream.

Chocolate cream ganache - recipe

Ingredients:

bitter chocolate - 110 g;
cream with a fat content of 33-35% - 125 ml;
butter - 55 g;
– 55

Cooking

Finely chop the dark chocolate with a knife and place in a suitable bowl. In a saucepan or saucepan, mix cream with powdered sugar and place over medium heat. We heat the mixture, stirring, almost to a boil, but do not let it boil. After that, remove the container with sweet cream from the heat and pour them over the chocolate pieces in a bowl. Leave the mass, without stirring, for two to three minutes, and then stir intensively with a whisk. Now add soft butter, achieve its complete dissolution in the cream, continuing to stir with a whisk. Depending on the purpose for which you will use the ganache cream, you can apply it immediately warm or cool and keep in the refrigerator for several hours.

When choosing dark chocolate for making ganache, we take into account that the higher the percentage of cocoa beans in it, the thicker the ganache will turn out.

White chocolate ganache for mastic - recipe

Ingredients:

one and a half glasses of cream with a fat content of 33-35%;
white chocolate - 600 g.

Cooking

The process of preparing white chocolate ganache for mastic is identical to that described above, except that it does not contain butter and powdered sugar. For the rest, grind white chocolate in the same way and pour cream heated almost to a boil. After two minutes, stir the mass with a whisk or immersion blender until smooth and the chocolate slices are completely melted. Now cover the ganache with a piece of cling film so that it is completely adjacent to its surface. Thus, a crust will not form on the surface of the cream. We cover the container with ganache with another sheet of film and put it in the refrigerator overnight or for at least seven hours.

Ganache without cream - recipe

Ingredients:

bitter chocolate - 200 g;
- 175 ml;
brown sugar - 50 g.

Cooking

In this case, instead of cream, we will use coconut milk. If you also choose chocolate without animal ingredients, then this ganache recipe is sure to be suitable for vegetarians and those who fast.

Starting to prepare ganache, chop the chocolate into slices as small as possible with a knife. Shake coconut milk in a jar, pour it into a ladle and dissolve brown sugar in it. We put the container on the fire and warm the mass to a temperature of 90 degrees. After that, pour it over chopped chocolate, and after a couple of minutes, mix with a spatula or whisk until the chocolate slices are completely melted.

Milk chocolate ganache - recipe

Ingredients:

milk chocolate - 300 g;
cream with a fat content of 33-35% - 200 ml;
a tablespoon of butter.

Cooking

The proportions for preparing milk chocolate ganache are somewhat different from the previous ones. It will be required in in this case, one and a half times more than black and the same amount less than white chocolate. Since milk chocolate is usually sweeter than bitter chocolate, granulated sugar is not used here.

To prepare such a ganache, grind milk chocolate and pour cream heated almost to a boil. After two minutes, stir the mass until the chocolate pieces are completely dissolved and stir in the butter.

The density of ganache prepared according to any of the recipes can be adjusted by reducing or increasing the amount of chocolate or cream.

I have already written in detail. I suggest starting with the basics - ganache. Ganache is a mixture of cream, chocolate and butter in different proportions, additional flavoring ingredients are also allowed. But let's take everything in order.

The texture of ganache is denser than usual creams, if you hold it in the refrigerator (both in a bag and in a cake), it becomes very dense - a great property for filling, you will find out later why.

Remember the approximate proportions for ganache:

- White chocolate ganache: 2 parts chocolate, 1 part cream (33%), 10% butter

- Dark chocolate ganache: 1 part chocolate, 1 part cream (33%), 10% butter

- Milk chocolate ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.

Butter is added here both for shine and to make the filling more tender and pliable when you bite into it. You can not add) In addition, you can replace part of the cream with thick puree (berry, fruit).

First, white chocolate ganache.

Preparing ganache is very simple - you need to melt the chocolate, mix with cream, wait for the mixture to cool and add butter. You can melt chocolate in a water bath, pour boiling cream or simply break chocolate, pour cream and heat in the microwave.

I do heating in pulses of 15 seconds: put in the oven, heat for 15 seconds. Take out, mix well and put back in the oven. Don't overheat the chocolate, it will curdle. So we do 15 second impulses. Please note that both the cream and the cup are heated with chocolate, which means that by stirring the whole mixture we melt it. Very comfortably.

Stir the mass until smooth, let it cool slightly and add the butter. We stir again. And pour into a pastry bag.

We twist the bag (you can tie it with an elastic band or a clip for milk bags). Put it in the refrigerator. There it will solidify decently in 3-4 hours, it is ideal to hold the night. Before filling the pasta, it is better to take the ganache out of the refrigerator for an hour so that it reaches room temperature - this is the ideal temperature when it does not flow yet, but already holds its shape well.

Now the dark chocolate ganache. Here I made it a little more complicated by adding strawberry puree.

Everything is the same here. I replaced only half of the cream with strawberry puree. To do this, the berry was ground in a blender.

When stirred until a homogeneous smooth mass, cool slightly again and add oil.

And then we filter the strawberry puree through a sieve.

Mix and pour into a pastry bag. We also put it in the refrigerator.

Ganache is also made on milk chocolate (I gave the proportions at the very beginning). This is the principle of taste and color. That is, you make the filling of the color and taste that you like best. Of course, the lighter the chocolate, the stronger the taste of the puree with which you replace part of the cream will be felt. But I made such options to preserve the color (white and chocolate).

Apply the finished ganache (cooled) to the pasta halves - strictly in the center, getting a ball 1 cm high. Cover with the second half on top and press a little. This is how the ganache (and any other filling for pasta) is distributed perfectly evenly and to the height you need (someone likes 2 mm, and someone likes 5 mm of filling).

Put the finished pasta in the refrigerator (in an airtight container) for a couple of hours (ideally at night). At the output, you will get strong pasta that will not fall apart, will respond well to transportation (even in the warm season) and will please you with a delicate elastic texture.

There are other more non-classical and (to say the least) strange types of fillings. The rule is the same - if there are enough people in the comments, I will add more interesting recipes.

By the way, cream (especially for white ganache) can be flavored. That is, add mint, other flowers and herbs, spices to them. Then heat to a boil, and strain through a sieve over the broken chocolate. Further, everything is the same.

In this way, light, barely perceptible aromas of mint, lavender are obtained, someone flavors with buckwheat!)

Description

Cream ganache is a thick mixture prepared on the basis of chocolate, cream and butter. Ganache is often used to decorate and impregnate confectionery. This chocolate cream was first made in a French patisserie called Sirodena in 1849. Depending on the components of the product, the temperature at which it should be served on the table changes.

Most often, ganache is used to make huge and chic cakes to soak, line, or decorate with a pattern. The preparation of chocolate ganache does not require a large amount of funds. The main thing is that the chocolate is natural, otherwise it will curl up, connecting with the cream.

There are three types of ganache: based on milk, dark and white chocolate. Also, the cream may differ in flavor, for example, it may be mint, lemon, etc. To do this, just add a little mint or zest to the cream. An unusual taste is obtained by adding all kinds of fruit purees.

You can learn more about how to make white and dark chocolate ganache from the following step-by-step recipe with a photo.

Ingredients

(100 g (cocoa content of at least 70%))
(150 ml)
(30 g)
(50 g)
(200 g)

Cooking steps

First, let's make a cream based on white chocolate.

Break the white chocolate bar into small pieces. Turn on the stove to melt the chocolate with a water bath.

Add hot cream to chocolate.

Remove chocolate from heat every 20 seconds and mix thoroughly. The main thing is that it does not overheat, otherwise it will curl up.

Stir the white chocolate mass until smooth and let cool. After it has cooled slightly, put the butter and mix all the ingredients again.

Pour the resulting cream into a pastry bag.

We tie the bag with an elastic band and put it in the refrigerator for 5 hours (better, of course, at night). Before using the cream, we take it out for one hour so that it becomes at room temperature.