Chocolate paste "Ganash" Another masterpiece of French cuisine. Ganache (french Ganache) - creamy chocolate cream, which is used to cover or fill all kinds of desserts. History indicates that ganache was coined in the confectionery of Seraden (Patisserie Siraudin) in 1850. The ingredients are easy to remember, the main ones are: chocolate (black, milk or white) and fatty cream (not less than 30%), it is also possible to add butter (to an amateur). Standard proportion, 1 part cream and 2 parts chocolate. But depending on the proposed dessert you can vary the proportions. For example, if you need to pour a cake, "act" as standard (1/2 cream and chocolate, respectively). If it's praline, take more chocolate. And if you decide to decorate the capkake, then in addition to more chocolate you can not do without butter (at a standard proportion of 50 grams of butter). Also in Ganash you can add various flavors, for example, liqueur, rum ... No matter what you plan to decorate, remember, as a result, you should get a smooth, shiny cream, without grains and irregularities.
Ingredients:- Chocolate black 100 g
- Cream 50 ml
- Step 1 To make Ganash, take: chocolate, cream (at least 30% fat content).
- Step 2 Mix the cream and the chocolate in a saucepan.
- Step 3 Put it on the stove. Melt the chocolate in hot cream (you do not need to bring the cream to a boil). Stir to a homogeneous consistency.