There Ganache Chocolate it is a basic preparation of pastry and chocolate. A sauce made with cream and chocolate which is used to fill cakes and pies, biscuits and cupcakes and countless other desserts. Following a few precautions it is simple to achieve.
Ingrediants
- 400 g of dark chocolate between 60 and 65% cocoa
- 200 g of fresh cream
There Ganache Chocolate it is a basic preparation of pastry, of French origin, which is mainly used for filling tarts And cream puffs, to fill or coat cakes and biscuits, such as these Little Breton sablés, to make pralines and truffles, and to decorate cupcakes.
Making the Ganache Chocolate it is not complicated, just follow the instructions of the procedure, such as not to bring the cream to a boil and choose a good quality chocolate. Depending on your tastes and employment you can opt for dark chocolate, to the milk or gianduia and if you want you can also prepare one white ganache.
The realization of some desserts requires the use of one liquid ganache, for others it takes one solid ganache. Also keep in mind that to obtain a particularly thick ganache it will be useful to increase the quantity of chocolate compared to that of cream. Finally, if you want an even more shiny ganache, you can add a knob of soft butter to the preparation.
In the Chocolate ganache cake you will find an example of one whipped ganache.
OTHER DELICIOUS RECIPES: Chantilly cream, Butter cream, Pastry cream, Frangipane cream
How to prepare: Chocolate ganache
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
10 min
- Portions
-
4
- Total time
-
35 min
How to prepare: Chocolate ganache
To prepare the chocolate ganache, coarsely chop the chocolate and collect it in a bowl. Pour the cream into a saucepan and bring it to the limit of boiling (trying not to exceed the temperature of 85 °). Pour it over the chocolate and mix with a whisk until the mixture is smooth, dense and velvety. Let it cool completely before using it.
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