Ganache recipe. Chocolate ganache: recipe

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 stuffing 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!)

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 recipe with cream and butter is also considered a classic. Other ingredients (powdered sugar, flavorings, rum, cognac) are added at will, they are not mandatory. It is easy to prepare this unusual cream.

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 dramatically, allowing you to get a new dish. But there are also general principles.

• The optimal consistency of ganache depends on what it is intended for. Usually, a thinner cream is prepared to cover cakes, which spreads easily, smoothly enveloping the confectionery. For a layer of cakes, cream options with oil or alcohol components are often used, which allow the cakes to be soaked at least a little. If the cakes are made from dough that does not absorb cream well, it is better to use not ganache for impregnation, with something more liquid (syrup, liquor, Madeira). Croissants are filled with thick ganache, usually with butter added. For sweets, a product with a high density is also needed.
• The quality of the finished product depends on the quality of the original ingredients. In chocolate intended for the preparation of cream, the cocoa content must be at least 40%, cocoa butter - at least 20%. High-quality chocolate melts already in the hands, and when the bar 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 in the main ingredient. If ganache is made from dark chocolate, cream is taken about the same or slightly less than the main ingredient. Milk chocolate will need 2 times more than cream, and white - 3 times. Part of the cream is often replaced with butter.
• A common mistake novice cooks make is using foods at the wrong temperature to make ganache. The oil must be warmed up to at least room temperature, softened, so it is taken out of the refrigerator in advance. The cream is heated on a stove or water bath, but do not let it boil. When melting chocolate in cream, boiling is also not allowed. This must be done either with slight heating, or by removing the container of cream from the stove.
• The classic ganache recipe allows you to do without the help of kitchen appliances, but many housewives prefer to beat the cream with a mixer.
• Mix chocolate with cream and butter until the product acquires a glossy sheen. After cooling, the cream will become matte, but this is already considered normal.
• For glazing confectionery products, ganache is used liquid, otherwise it will harden and its use to cover cakes will become difficult. For layering cakes or filling sweets, ganache is recommended to cool for 1-2 hours, then beat with a mixer.
• Properly cooked ganache should have a uniform consistency. If it delaminates, the technological process at some stage was disrupted. Most often this happens when using ingredients of different temperatures. Correcting the situation is not difficult: you need to heat the ganache to a temperature of 40–45 degrees and mix well using a mixer.

If you haven't used all of the ganache, you can cover it 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 applies only to the classic version of ganache, which contains nothing but chocolate, cream and butter. In other cases, it is better not to take risks and try to use the product within 3 days.

Classic ganache recipe without oil

• bitter chocolate - 0.4 kg;
• cream with a fat content of at least 30% - 0.2 l.

Cooking method:

• Chop the chocolate. To do this, you need to break it, crumble it with a knife or grate it. The more crushed chocolate is, the faster it will dissolve in hot cream and be distributed more evenly.
• On low heat or in a water bath, heat the cream, without bringing it to a boil.
• Pour in the chocolate. Stir until it is completely dissolved.
• Remove the pot of ganache from the heat (or water bath). Let cool to desired temperature and use as directed.

Ganache prepared according to this recipe is universal. It can be used hot to cover a cake, or cooled, whipped and layered on cakes, filled with sweets or buns.

Classic butter ganache recipe

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

Cooking method:

• Remove the butter from the refrigerator in advance so that it softens.
• Break or chop the chocolate on a grater.
• Heat cream. Once they start to boil, remove from heat.
• Pour hot cream over chocolate, leave it for 5 minutes.
• Beat the creamy chocolate mass with a whisk.
• Continuing to beat, add the butter.

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

Chocolate ganache with rum

• bitter chocolate - 0.25 kg;
• cream - 0.25 l;
• rum - 20 ml.

Cooking method:

• Slice the chocolate with a knife.
• Bring cream to a boil, but remove from heat without letting it boil.
• Combine cream with chopped chocolate.
• After a few minutes, whisk everything with a whisk.
• Pour in the rum, stir well or whisk again. Rum in this recipe can be replaced with cognac or another similar ingredient.

If you cool and beat the ganache made according to this recipe with a whisk or a mixer, it will become airy. When hot, it is liquid, does not immediately harden. This version of the cream is ideal for covering the cake or decorating it.

white chocolate ganache

• white chocolate - 0.6 kg;
• fat cream - 0.2 l;
• food coloring, berry flavoring (optional) - according to the manufacturer's instructions.

Cooking method:

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

Ganache prepared according to this recipe can be used to cover or decorate confectionery.

cocoa ganache recipe

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

Cooking method:

• Remove the oil from the refrigerator. Wait until it becomes soft.
• Warm up the cream.
• Mix cocoa with powdered sugar.
• Spoon the dry mixture into the cream, mixing thoroughly each time.
• Pour in cognac, beat with a whisk.

This version of ganache is very different from the traditional one, but the cream turns out to be “working” on it, it is well suited for covering cakes and leveling their surface for mastic.

Ganache recipe with condensed milk

• bitter chocolate - 0.25 kg;
• butter - 0.2 kg;
• condensed milk - 100 ml;
• cocoa powder - 30 g.

Cooking method:

• 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.
• Pour the melted chocolate into the butter. Beat everything together until the mass acquires a homogeneous consistency.

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

Ganache without cream (with powdered milk)

• dark chocolate - 0.3 kg;
• butter - 0.2 kg;
• whole milk - 125 ml;
• dry milk - 100 g;
• powdered sugar - 50 g.

Cooking method:

• Grind the chocolate on a grater, melt in a water bath, temporarily set aside.
• Mix dry milk with powdered sugar.
• Heat liquid milk in a water bath to 50 degrees, dilute sugar and milk powder in it.
• When the butter is softened, beat with a mixer.
• While continuing to beat, add the milk mixture to the butter.
• When the mass becomes homogeneous, add the melted chocolate. Whisk.

You need to cover confectionery with such ganache as soon as it is ready - it quickly hardens. Cooled ganache made from milk powder is good for stuffing sweets.

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

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.

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.



Let's start making dark chocolate ganache. It will be a little more difficult here, because you need to add strawberry puree to the cream.



My strawberries and remove the stalks from the berries. I put it in a blender.



Make strawberry puree with a blender.





Just as in the previous version, mix and heat the mixture.



Cool the mass and add oil. Strain the strawberry puree through a sieve.



Add puree to the cream and mix all the ingredients.



Pour the dark chocolate ganache into a bag and place in the refrigerator.



Now you can start filling or decorating confectionery.



Bon appetit!

If you love baking cakes and other sweets, then you have probably heard of ganache. True, for many this name has remained shrouded in a veil of secrecy. Today we decided to figure out what it is and how to cook it.

What is ganache?

Raspberry Cake Recipe

If you want to treat yourself and your household or guests to a delicious dessert with an exquisite taste, then try cooking this dish.

For the test, we need the following ingredients: 100 grams of butter (cold), 150 grams of ordinary and 50 grams of almond flour, 20 grams of brown sugar, one chicken egg and 4 grams of salt. In order to prepare ganache, you need to stock up on the following products: 180 ml of cream (minimum 33% fat), 300 grams of white chocolate, 170 ml of olive oil, vanilla pod and coarse sea salt or cereal (for example, Maldon). For the filling, we also need 300-400 grams of fresh raspberries. This amount of ingredients is designed for a baking dish with a diameter of 20-22 centimeters.

Cooking the dough

First, cut the cold butter into small pieces and put it in a blender bowl. Add in the sifted flour and salt. Grind to a state of fine crumbs. Add sugar and grind again. Pour the resulting crumb into a bowl, add the egg and quickly collect the dough into a ball until the butter begins to melt. Immediately after that, roll it out on a previously slightly floured sheet of baking paper. The thickness of the dough should be approximately 3 mm. We cover it with another sheet of paper and put it in the refrigerator for an hour.

After that, we take out the dough, roll it out to the required thickness and put it in a baking dish. We cover it with a heat-resistant film (a regular baking sleeve is also suitable for this purpose), cover it with rice or other small cereals and send it back to the refrigerator for 30-60 minutes. After we bake the dough in an oven preheated to 170 degrees for 10 minutes with rice and 15 minutes without it. Let the finished base cool down.

We proceed to the preparation of cream

This ganache recipe differs from the classic one in that it uses not black, but white chocolate. This gives the cream a special taste and piquancy. So, grind the chocolate and put it in a tall glass or bowl from an immersion blender. Pour the cream into a bowl and add the seeds himself. If there is such an opportunity, then let them brew overnight, if not, then heat the mixture to a boil, cool for 15 minutes, bring to a boil again and pour over chocolate.

Mix gently with a spatula until a homogeneous mass is formed. We lower the blender into the mixture and begin to pour in the olive oil in a thin stream. At the end, add salt to taste. As you can see, this ganache recipe is quite simple, but its taste exceeds all expectations.

To complete the preparation of our cake, spread the resulting cream on a chilled base and send it to the refrigerator until completely solidified. After that, put raspberries on top of the dessert. Delicious cake can be served on the table! Bon appetit!

So, today we learned what ganache cream is, the recipe of which is easy to prepare.