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How to make blue ganache. Chocolate ganache for covering the cake - recipes and preparation

Description

Ganache cream is a thick mixture based on chocolate, cream and butter. Ganache is often decorated and impregnated confectionery... This chocolate cream was first prepared in a French confectionery called "Cyrodena" 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, align or decorate with a pattern. It doesn't take a lot of money to make chocolate ganache. The main thing is that the chocolate is natural, otherwise it will curl up, combining with the cream.

Ganache is of three types: based on milk, black and white chocolate... Also, the cream can have a different aroma, for example, it can 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 ganache from white and dark chocolate from the following. step by step recipe with photo.

Ingredients


  • (100 g (cocoa content not less than 70%))

  • (150 ml)

  • (30 g)

  • (50 g)

  • (200 g)

Cooking steps

    First, let's make a white chocolate cream.

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

    Add hot cream to the chocolate.

    Remove the 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 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 in one hour so that it becomes 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.

    Wash the strawberries and remove the stalks from the berries. 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 dark chocolate ganache into a bag and place in refrigerator.

    Now you can start filling or decorating pastries.

    Bon Appetit!

I love white chocolate ganache! I like to use it for cakes and pastries, and for filling in cupcakes, and for cookies and sweets. Sweet, delicate, airy, very obedient!

White chocolate ganache can be easily added to the flavor, such as flowery or berry by adding berry puree to the ganache. This is a grateful material for your imagination!

For about a 400-500 ml bowl:

  • 150 gr white chocolate
  • 80 gr heavy cream 33-35%

Put chocolate, broken into small pieces, into a bowl (I have it in tablets). Pour the cream into a saucepan, ladle or refractory cup and bring to a boil, but do not boil!

When the cream comes to a boil, pour it into a bowl of chocolate.

Stir with a spatula until the chocolate is completely dissolved. Cover the bowl with cling film so that it adheres to the surface of the ganache and put it in the refrigerator for 2-3 hours or overnight. During this time, the ganache will thicken.

Get the ganache out of the refrigerator (if it stood in your refrigerator overnight, you need to let it stand in the room for about half an hour) and start whipping it with a mixer or a whisk.

During whipping, the chocolate mass thickens a little more and turns white instead of yellow. Ganache will become soft, delicate, airy and silky :). Beat up to this white and a creamy state and you need it.

Now you can work with him! But keep in mind that it does not withstand long standing in the heat and becomes too soft. Then just return it to the refrigerator for a while to cool down a little. As a cream cap for cupcakes, it also behaves well, since it does not flow (unless, of course, it is in the heat). I made ganache out of this, they also behaved very well.

Dried jasmine flowers can be added to the cream, for example. Bring it all to a boil, let it cool, bring it to a boil again and strain into a bowl of chocolate. It turns out a wonderful jasmine ganache. For the indicated number of ingredients, approximately 30 flowers are needed.

I hope you enjoy this ganache and your creations with it will be amazing!

A confectionery product originally from France - chocolate ganache. The delicacy is characterized by ease of preparation, exquisite taste, versatility of application. Confectioners use cream to decorate cakes, decorate pastries, decorate cupcakes, and create sweets.

How to make delicious chocolate ganache

A thick, well-setting chocolate cream - ganache - can be applied to the cake before the mastic, and the surface of the dessert is smoothed with it. In order for the ganache to fulfill all its functions, it is very important to prepare the delicacy correctly. The main rule is quality products:

  • To make ganache, you need to choose only real dark chocolate with a high cocoa content (65-70%). The composition should not include palm oil, ideally cocoa products or cocoa butter, but not substitutes. Only such a product will give the cream a rich chocolate flavor.
  • Cream - the fatter the better (over 33%).
  • Sugar is used white or brown, but not powdered sugar.
  • Condensed milk, cream, sour cream, milk - these products make the delicacy softer, the chocolate taste is not so pronounced. Depending on the recipe, one ingredient can be used or several at the same time.
  • Butter is chosen natural with a fat content of 82.5%. If you use a low-quality product or spread, then the ganache may not solidify.
  • Cocoa powder is chosen natural, without sugar or other additives. When using this product instead of chocolates, the ganache will not come out as rich and aromatic.

The bitter dark chocolate glaze will turn out to be the brightest, most beautiful and smooth, but with a characteristic bitterness and the least sweet. Please note that the thicker the ganache is, the thicker the dessert can be coated. If it is necessary to apply the cream thinly, then the mass is applied in a warm state. To obtain a thick coating, the ganache is cooled and then applied to the surface.

  • Time: 15 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie content of the dish: 446 kcal per 100 g.
  • Purpose: for dessert.
  • Cuisine: French.
  • Difficulty: easy.

Traditional ganache is made from heavy cream and dark chocolate, which are taken in equal proportions... The result obtained is 100% dependent on the quality of the ingredients used.

Ingredients:

  • natural dark chocolate - 2 bars of 90 g each;
  • cream 33% - 180 ml.

Cooking method:

  1. Break the chocolate into small pieces. Fold into a container.
  2. Pour cream into a saucepan, put on fire. Warm up, stirring constantly. Do not bring them to a boil. As soon as the first bubbles appear on the walls, remove from heat.
  3. Pour the hot cream over the chocolate.
  4. Stir until smooth. The resulting chocolate mass should be uniform, smooth, without oily flakes or lumps.
  5. If something did not work out during the preparation process, then most likely poor-quality chocolate is to blame.
  6. Store in refrigerator for up to 48 hours.
  7. It is not recommended to heat the cooled cream. You need to get it out of the refrigerator, leave it for several hours at room temperature... This will give it the desired consistency.
  • Time: 20 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie content: 435 kcal per 100 g.
  • Purpose: for dessert.
  • Cuisine: French.
  • Difficulty: easy.

Cocoa ganache is often used to make homemade truffle chocolates or layered cakes. The finished delicacy turns out to be less creamy, but in these dishes this is only a plus.

Ingredients:

  • cocoa powder - 2 tablespoons;
  • granulated sugar - 2-2.5 tbsp. l .;
  • liqueur or rum - 2 tbsp. l .;
  • heavy cream- 60 ml;
  • butter - 50 g.

Cooking method:

  1. Heat the cream until hot, but do not boil.
  2. Pour in cocoa powder and granulated sugar, mix thoroughly with a whisk so that there are no lumps.
  3. Then add oil and alcohol at the very end.

  • Time: 25 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie content: 462 kcal per 100 g.
  • Purpose: for dessert.
  • Cuisine: French.
  • Difficulty: easy.

Cream cake ganache can be made with milk or white chocolate. The ratio of dark chocolate to cream is 1: 1, milk is 2: 1, white is 3: 1 or 4: 1. The lower the cocoa butter content of the bar, the more chocolate will be needed for the cream. The recipe uses butter to get a smooth, uniform consistency and enhance taste.

Ingredients:

  • milk chocolate - 500 g;
  • cream 33% - 350 ml;
  • butter 82.5% - 50 g.

Cooking method:

  1. Heat the cream.
  2. Add chopped chocolate to them.
  3. Stir until the mixture is smooth.
  4. Add butter. Stir to melt.
  5. Ready!

Step-by-step recipes for chocolate ganache for a cake with cream and condensed milk, honey, milk

2018-05-23 Marina Vykhodtseva

Grade
recipe

3168

Time
(min)

Servings
(people)

In 100 grams of finished dish

7 gr.

35 gr.

Carbohydrates

25 gr.

447 kcal.

Option 1: Classic Chocolate Cake Ganache

Many people confuse ganache with icing, but these are completely different things, although they are made from chocolate. The main difference is in consistency. Ganache is a thick chocolate cream. It is used for covering, leveling, filling.

Often a similar mass is found in sweets, chocolates with fillings. In the classic recipe, ganache is prepared with cream. Here are the proportions according to GOST. The output is a dense and tasty mass that does not flow, is easily cut with a knife.

Ingredients

  • 100 g of chocolate 72%;
  • 50 ml cream 33%.

A step-by-step recipe for a classic ganache

According to the rules, we prepare ganache in a water bath. Therefore, we immediately turn on the saucepan with water to heat up. Take a smaller dish, pour in the cream and place it on top.

While you can prepare the chocolate. Better to chop it right away. You can just break it up and throw it in the cream, it will work out too, but it will take more time. In addition, it is not always possible to buy high-quality chocolate, some products set in flakes during prolonged heating.

We shift the chocolate into hot cream. Stir and melt. In no case do we bring it to a boil, it is absolutely impossible to do this. As soon as most of the pieces have dissolved, you can immediately remove the saucepan from the bath. While stirring, dissolve the remains.

We put ganache on the cake. If it turns out to be liquid, then cool it a little, the mass will become thicker. The ganache will finally solidify in the refrigerator. He can do this at room temperature, if it is not higher than 20 degrees.

If you need to maintain the liquid consistency of the ganache, then just leave it over a saucepan with hot water, but turn off the stove, sometimes stir it.

Option 2: Quick recipe for chocolate ganache for cake "5 minutes"

The name of this ganache speaks for itself about the cooking speed. Based on chocolate and condensed milk. The cream will turn out sweet and rich, it will perfectly complement any cake. We take real condensed milk, the composition should contain only milk and granulated sugar. If vegetable fats appear on the label, then this product is not suitable for us.

Ingredients

  • 80 g of condensed milk;
  • 130 g of chocolate.

How to quickly make cake ganache

Put condensed milk and chocolate in a small bowl, set to heat, stir. Melt until smooth in a bath.

Once the pieces are dissolved, remove the top bowl and let the coating stand for a few minutes and thicken slightly. If it is hot and liquid, then the layer of cream will turn out to be thin, most of it will simply drain. Covering the cake.

A good ganache is obtained only from real dark chocolate with a high cocoa content (at least 60%, and preferably 72%). Tiles or cheap pastry glaze are by no means suitable. The mass simply will not solidify, and the taste of the coating will be far from ideal.

Option 3: Chocolate ganache for a cake with butter and cream

Ganache is cooked in butter at least as often as in cream. This product is very convenient as it has a high fat content. He can even back up if the chocolate doesn't want to melt. However, the cream is given to the cream good taste, with them the consistency improves. Therefore, it is best to use both products.

Ingredients

  • 40 g butter;
  • 100 g of chocolate;
  • 100 ml of cream.

How to cook

We send cream with a fat content of more than 30 percent to a saucepan. We set to heat up, use a steam bath. Many call it water, but for ganache it is advisable not to allow the top saucepan with boiling liquid to touch. We work with steam.

While the cream is heating, chop the chocolate. You can put it in a saucepan right away. It remains only to wait for all the pieces to dissolve. Stir regularly so as not to overheat the ganache.

Add butter and stir quickly until smooth. Then cool slightly and apply chocolate cream to the cake.

Cool ganache or not? What temperature should you bring? It all depends on the ultimate goal. If you need a thin coating that resembles chocolate icing, then use a very warm mass. To level the cake and thick layers, the chocolate ganache is first cooled a little, without achieving solidification, then smeared over the surface.

Option 4: Chocolate ganache for honey cake

Such a chocolate ganache for a cake is prepared with the addition of honey. Although this ingredient is used in small quantities, it gives an amazingly pleasant taste and a very deep aroma. The beauty is that even candied and not quite fresh honey can be used here, in any case it will melt.

Ingredients

  • 110 g dark chocolate;
  • 2 spoonfuls of oil;
  • 2 tablespoons of honey;
  • 2 tablespoons of cream.

Step by step recipe

Combine honey and cream, set to heat in a water bath. Add chocolate to them, melt.

As soon as the pieces are practically dissolved, add two tablespoons of butter. Stir for a few seconds, remove from the stove. We continue to stir until the oil dissolves, you should get a thick and smooth mass with a shine. We use it as directed.

If there is not enough honey, then we simply reduce the amount, the ganache will work out in any case, there will simply be a less intense aroma and taste.

Option 5: Chocolate ganache for milk cake

We can say that this is an economical version of chocolate ganache. It really comes out cheaper classic cream from cream and dark chocolate. In addition, it is not always possible to find and buy the required ingredients with the required fat content and composition. We use any whole milk of any fat content.

Ingredients

  • 170 grams of milk;
  • 50 g of chocolate;
  • 4 spoons of cocoa;
  • 5 tablespoons of sugar;
  • 100 g butter.

How to cook

This ganache can be cooked in a water bath or simply in a saucepan on the stove. In the second option, we do not go anywhere and constantly stir. Combine milk with cocoa and sugar. We set to cook. Bring this mixture to a boil. Then remove from heat and cool slightly.

Add the butter and stir until it dissolves. Chop chocolate or rub it. Add next to the oil, continue to mix. The pieces should dissolve completely.

We give the ganache a little more to stand, get stronger, sometimes stir it. Lubricate the cake, level the surface to be coated, or use the chocolate mass for other purposes.

Instead of milk, you can use cream with any fat content, even 10%, for such a chocolate ganache, or take both products if something is suddenly missing.

Option 6: Chocolate ganache for a cake with cocoa and condensed milk (cream)

Above you can find a simplified version of chocolate ganache with condensed milk, but here is a slightly different recipe. In addition to the main components, you will also need butter and high-quality dark cocoa powder. It will enhance the color and deeper flavor. This is a variant of soft ganache, it does not crumble, it freezes only in the refrigerator.

Ingredients

  • 0.24 kg of dark chocolate 72%;
  • 100 ml of condensed milk;
  • 2 g dark cocoa powder;
  • 140 grams of butter.

How to cook

Break the chocolate into cubes and put it in a saucepan. We put on a steam bath and start to melt. Bring it to a liquid state and remove it from the stove so that the mass cools down a little, otherwise the cream will exfoliate.

The oil needs to be softened. You can cut it first, then put it in a bowl. Beat with a mixer until fluffy. Then the cream will not be greasy, but at the same time it will retain its shape well.

As soon as the butter becomes light, we begin to pour condensed milk into it with spoons. Beat together for a couple of minutes, add cocoa powder, stir again. It is not necessary to immediately introduce all the condensed milk, otherwise separation may occur, especially when using products with different temperatures.

It's time to add melted, but not hot, chocolate. Beat the ganache with a mixer one last time and use the cream to make the cake. You can store the mass in the refrigerator, but always in a sealed container and no more than two days.

Sometimes, in addition to cocoa, coffee is added to ganache. But an exclusively soluble product is used, it is advisable to grind it further. Also cognac is sometimes added for aromatization, but only in small quantities.

Chocolate ganache is an incredibly delicious duo of chocolate and cream. And most importantly, this useful invention of the French has such a wide range of applications that you simply must know what chocolate ganache is and how to cook it correctly.

Chocolate ganache recipe

The cooking technology is so simple that even a child can handle it. Grind the chocolate (the finer the better - this will melt the chocolate faster). Put the cream on the stove, bring to a boil, but do not boil. And just fill the chopped chocolate with hot cream (you can leave the chocolate under the hot cream for a couple of minutes). Stir with a whisk until the chocolate is completely dissolved. Oil can then be added, but not required.

The oil makes the ganache "softer" and adds shine. Accordingly, depending on the desired result, you can add from 10% to 50% butter.

A few words about the required amount ingredients. There is a fundamental ratio of chocolate to cream, depending on the type of chocolate (the more cocoa in the chocolate, the more cream you need).

  • Dark chocolate ganache: 1 part chocolate + 1 part cream;
  • Ganache from milk chocolate: 3 parts chocolate + 2 parts cream;
  • White chocolate ganache: 2 parts chocolate + 1 part cream.
Try to choose high-quality chocolate, and pay attention to the fat content of the cream (it should be at least 33%).

In addition, you can add different "flavoring":

  • As fruit puree: Grind berries or fruits in a blender and puree through a sieve into a finished chocolate ganache. In this case, the initial amount of cream must be reduced. For example, you decide to make a dark chocolate ganache with fruit filling... So, you need to break 100 g of chocolate, pour 50 ml of hot cream (instead of 100 ml), stir until the chocolate dissolves, then, if desired, butter and at the end you can add 50 g of fruit puree;
  • Flavor the cream. This option is especially relevant for white chocolate ganache. You can add various spices and / or herbs to the cream (according to your taste), bring to a boil and pour through a sieve onto the pieces of chocolate (in this case, the proportions do not change).

You do not need to put yourself in a rigid framework, the proportions given above are approximate - experiment and develop your perfect recipe... Which you will like in taste, consistency and usability.

So, for example, using the same chocolate, changing the proportions, you can get different results. Add more cream (1: 2) for a great icing. Take equal parts chocolate and cream, refrigerate and whisk - you get incredibly airy and delicious cream... More chocolate (2: 1) - ideal truffle mass.


And more clearly, using the example of decorating cupcakes.


And finally, the perfect ganache recipe from Chef Serdar Yener. We have already shared with you his cakes using dark chocolate ganache (s).


How to use ganache

So, above we have already considered different proportions for ganache, and, accordingly, the resulting consistency. Now let's talk about how to use ganache.

Chocolate ganache for covering cake and other baked goods

Cooking ganache by classic recipe.


Freshly made ganache is too runny - they won't be able to flatten the cake. Therefore, either let it stand for 5 hours at room temperature or an hour in the refrigerator. Or fill a large bowl cold water with ice, dip a cup of cream in it and beat until thick. Well, proceed to the direct coating of the cake.


The texture of the chocolate ganache allows you to evenly coat even pancake cake... And if you want the perfect finish with smooth edges, check out this article.


Chill the ganache for 3 hours in the refrigerator. Transfer it to a piping bag and decorate muffins or muffins. The result is simply superb, rich chocolate flavor that will win anyone over.


Add the strawberry puree for a chic pasta filling.


You can also make whipped ganache filling for cookies, cupcakes or cake. In this case, the taste will not be as rich, but it will not make it worse. Just a different texture, airy and delicate.


And maximally quick option: Use ganache as a frosting. You can also serve it with ice cream.



Chocolate ganache as part of baked goods

You can make a chocolate layer out of it into cookies.


Or make a cake with a liquid center.


Pie "Galette des Rois - Galette de Rois" will be simply incomparable with chocolate filling... In addition to the classic recipe, you will need to add a mixture of corn starch with milk and 10 grams of eggs.


First, mix the starch with milk and set aside. Make chocolate ganache. Add the egg to the starch-milk mixture, beat and pour the resulting mixture into the chocolate. Place the container of cream on low heat, stirring constantly, bring to a boil and remove after 1 minute. Transfer a thin layer to a large container and cover with cling film.


Roll out puff pastry, cut out the circles. Put the cream on one of them or squeeze out the cream using a baking bag. Cover with the second half of the dough, press it down. Cut off the excess, brush with a beaten egg on top. Draw a drawing with a knife. Send the cake to an oven preheated to 200 ° C, after 10 minutes reduce the temperature to 180 ° C, after another 10 minutes to 160 ° C and bake for 25-30 minutes (until tender). Best served cold.


Chocolate truffles

Here everything is simple for 2 parts of dark chocolate, only 1 part of cream is needed, besides, you can add some kind of liqueur or rum (at the end, into the finished, but still liquid ganache). The resulting mixture is cooled to room temperature, then it is better to put it in the refrigerator for 30-50 minutes (the chocolate mass should solidify, but remain plastic).

If you overdo it in the refrigerator, just leave the plate at room temperature - it will go away.

Next, form balls with a spoon, cover them with parchment and let stand for 20 minutes in the refrigerator. Then roll them in cocoa powder. Store ready-made truffles in the refrigerator in a hermetically sealed package (container with a lid).


Culinary victories for you!