Ganache is one of the most common dessert creams. Most likely, you've tried it more than once, but just didn't know the correct name. This is a rich-tasting and thick filling that can be found in candies or chocolate bars, as well as cakes and pastries. We will tell you how to prepare different variations of this cream, as well as how to make the ganache consistency more dense or liquid, in the recipes given in the article.
Chocolate ganache for coating the cake
Chocolate ganache for covering the cake resembles a strong crust, which, in addition to its beautiful appearance, also allows you to preserve the integrity of the dessert during transportation. The cream has a uniform, smooth texture, rich taste, and is also easy to prepare.
- Dark chocolate 150 gr. (55%)
- Cream 300 ml. (33-35%)
- Butter 80 (grams)
- Milk chocolate 200 (grams)
-
The ganache cream for leveling and covering the cake is very easy to prepare. The butter should be slightly melted by the time it is added to the ganache. -
Chocolate can be melted in any convenient way: in the microwave, in a water bath. Then cool the resulting mass a little. -
Pour cold heavy cream into the chocolate mixture. Mix the ingredients with quick movements. -
It may take a few minutes to get a smooth mixture because the chocolate and cream don't want to combine very well. -
Then add soft butter to the chocolate-cream mixture. Mix the ganache on low speed mixer. -
To stabilize, place the chocolate ganache in the refrigerator and stir occasionally. You can store it for 3-5 days, covered with cling film “in contact”. Bon appetit!
White chocolate ganache for leveling the cake
White chocolate ganache is ideal for leveling the cake; it is flexible and easy to work with. Is it worth mentioning its magical, delicate taste? With such an exquisite addition, your cake will be a real table decoration and the center of everyone's attention.
Cooking time - 30 min.
Cooking time - 30 min.
Portions – 1.
Ingredients:
- White chocolate – 300 gr.
- Butter 82.5% – 150 gr.
Cooking process:
Step 1. You will only need high-quality white chocolate and butter with at least 82.5% fat content.
Step 2. It is most convenient to melt white chocolate in a water bath, stirring constantly. If you are using a chocolate bar, you need to break it into small pieces.
Step 3. Next, cool the resulting chocolate mass to 30-32 degrees.
Step 4. Then add soft butter at a temperature of 18 to 20 degrees to the chocolate mass, beat the ingredients with a mixer until smooth. If after this there are air bubbles in the ganache, stir the mixture with a spatula to get rid of them.
Step 5: The white chocolate ganache is ready and does not need to be stabilized in the refrigerator. Bon appetit!
Ganache with cream
Cream ganache is a popular invention of French confectioners. It is a thick chocolate emulsion that can be used in a variety of desserts. There is one important rule: the less heavy cream you use, the more liquid the ganache will be.
Cooking time - 30 min.
Cooking time - 30 min.
Portions – 2.
Ingredients:
- Cream 35% – 100 ml.
- Bitter chocolate – 100 gr.
- Butter – 30 gr.
Cooking process:
Step 1: Break the chocolate into pieces and place them in a bowl. Pour hot cream into the container. If you have less fatty cream, then reduce the amount a little. Leave the chocolate in the cream for a few minutes to melt.
Step 2. Next, stir the mixture to speed up the melting of the chocolate. Then add some soft butter. Mix the ganache well until it is completely homogeneous.
Step 3. For taste and aroma, you can add flavoring or liqueur to the chocolate ganache.
Step 4. The cream ganache is ready, it can be used in confectionery: covering cakes, filling pastries or making a layer of cake layers. Bon appetit!
Milk chocolate cake ganache
Ganache for a milk chocolate cake is a universal plastic cream, its taste is such that you can swallow your tongue. It is used as a layer under mastic or used to line the sides of cakes; it also makes excellent caps for cupcakes.
Cooking time - 30 min.
Cooking time - 30 min.
Portions – 1.
Ingredients:
- Milk chocolate – 400 gr.
- Butter 82.5% – 60 gr.
- Cream 33-35% – 500 ml.
Cooking process:
Step 1. You will need milk chocolate, heavy cream and a knob of butter. Place soft butter in a saucepan and pour in the cream.Heat the mixture, but do not boil. The butter should be completely melted.
Step 2. Break the milk chocolate into pieces, put it in a bowl and pour the warm creamy mixture over it.
Step 3. Mix the ingredients until you obtain a homogeneous, smooth chocolate mass.
Step 4. Place the finished milk chocolate ganache in the freezer to stabilize for 2-3 hours.
Step 5: Before using the ganache to cover the cake, give it some time to thaw. Then beat the ganache with a hand mixer until the mixture holds its shape well. Bon appetit!
Butter ganache
Butter ganache is ideal for coating and leveling cakes. The recipe is incredibly simple, there is nothing in it that you can't handle, and it won't take much time. The oil, of course, must be completely natural and with a high percentage of fat content.
Cooking time - 30 min.
Cooking time - 30 min.
Portions – 1.
Ingredients:
- Milk chocolate – 300 gr.
- Butter 82.5% – 150 gr.
Cooking process:
Step 1. All you need is chocolate and a piece of butter. It is better to choose special confectionery chocolate than a chocolate bar.
Step 2. Melt the milk chocolate in the microwave or using a water bath. Then cool the chocolate mass to room temperature.
Step 3. Remove the butter from the refrigerator in advance so that it melts to a temperature of 18-20 degrees. Place it in a bowl and beat with a mixer until a fluffy mass is formed.
Step 4. Add the cooled chocolate mixture to the butter mixture. Beat these ingredients with a mixer. You can easily get rid of any air bubbles that have formed by stirring the ganache with a spatula to a smooth consistency.
Step 5.The ganache for the milk chocolate cake is ready and can be used immediately for its intended purpose. Bon appetit!
Chocolate ganache for cake filling
Chocolate ganache is used quite often for cake filling. It has a rich taste, dense consistency and is quite easy to prepare. A cake with ganache as a filling looks beautiful and original even without any coating; just decorate its surface with chocolate glaze and fresh berries.
Cooking time - 30 min.
Cooking time - 30 min.
Portions – 1.
Ingredients:
- Milk chocolate – 400 gr.
- Cream 33-35% – 200 ml.
Cooking process:
Step 1. Take heavy cream and special confectionery chocolate, then your ganache will turn out exactly as you need.
Step 2. Pour 200 milliliters of cream into a saucepan and heat it, but do not boil. Pour the hot mixture over the chocolate.
Step 3: Leave the chocolate in the cream for a couple of minutes until it starts to melt. Then beat the chocolate mixture with an immersion blender. The mass should be homogeneous and smooth.
Step 4. Cover the chocolate ganache with cling film “in contact” and put it in the refrigerator for 6-8 hours to stabilize.
Step 5. Then beat the chocolate mass with a mixer at medium speed until fluffy. As soon as you notice that the ganache has begun to thicken, stop whisking, otherwise you may ruin it.
Step 6. To make it easier to work with, transfer the ganache into a pastry bag and apply to the cake layers. Bon appetit!
"Concrete" ganache for covering the cake
“Concrete” ganache for covering the cake is the ideal solution for your dessert. This ganache is easy to use, stable, does not flow and allows you to create a smooth surface on the sides of the cake. The main secret lies in the correct composition of ingredients.And the cooking process itself is simple and straightforward.
Cooking time – 25 min.
Cooking time – 25 min.
Portions – 1.
Ingredients:
- Glucose syrup – 25 gr.
- Cocoa butter – 40 gr.
- Butter – 180 gr.
- White chocolate – 350 gr.
Cooking process:
Step 1. Remove the butter from the refrigerator in advance so that it becomes soft. You can cook glucose syrup yourself, but it is better to buy ready-made.
Step 2: Melt the cocoa butter.
Step 3: Place white chocolate chips in a bowl of hot cocoa butter. Stir the ingredients with a spatula to help the chocolate melt faster.
Step 4. After the chocolate has melted, set the mass aside to cool to a temperature of 25-26 degrees.
Step 5. Next, add soft butter to the chocolate mass and beat the contents of the bowl with a mixer, gradually increasing the speed.
Step 6. Then pour in the glucose syrup and continue beating the mixture with a mixer.
Step 7. The “concrete” ganache may seem runny at first, but it hardens easily on the cooled surface of the cake. It is recommended to apply the coating to the cake in three stages. Bon appetit!
Curd ganache for cake
Curd ganache for cake gives both a soft and stable coating. In general, the taste of the cream is very delicate, almost neutral, which allows you to freely use any fillings and decorations for the future dessert. This recipe produces high-quality ganache even for novice pastry chefs.
Cooking time - 10 min.
Cooking time - 10 min.
Portions – 1.
Ingredients:
- Powdered sugar – 10 gr.
- Condensed milk – 20 gr.
- White chocolate – 200 gr.
- Butter 82.5% – 200 gr.
- Cottage cheese 9% – 180 gr.
Cooking process:
Step 1.Melt the white chocolate in the microwave or in a water bath, as you prefer. The butter should be at room temperature, and the cottage cheese, on the contrary, should be chilled.
Step 2. The chocolate mass should cool to 33 degrees. Next, add condensed milk to it, lightly mix the ingredients with a spatula.
Step 3. Then add the slightly melted butter and mix the contents of the bowl with a hand mixer at maximum speed. Beat for about 5 minutes.
Step 4. Before adding cottage cheese with powdered sugar to the ganache. It must be separately punched with an immersion blender or rubbed through a fine sieve.
Step 5. Add the curd mass in two approaches and mix. Then beat the ganache again with a mixer for 3 minutes, making sure that there are no lumps of curd left.
Step 6. The ganache can be colored with food coloring in any color or left its natural color. Bon appetit!
Strawberry ganache
Strawberry ganache is a great taste and an original decoration for any dessert. The use of such ganache is quite wide; it can be used to sandwich cake layers, fill shu, hold macaron halves together, and much more.
Cooking time – 6-8 hours
Cooking time – 25 min.
Portions – 1.
Ingredients:
- Cream 33% – 150 ml.
- White chocolate from 33% – 340 gr.
- Glucose syrup – 45 gr.
- Strawberry puree – 90 gr.
- Butter 82.5% – 90 gr.
Cooking process:
Step 1. Prepare all the necessary ingredients listed in the list. Strawberry puree can be made from fresh berries or used previously frozen ones.
Step 2. Mix glucose syrup with cream and heat the mixture to 75-80 degrees.
Step 3. Pour the resulting hot mixture over the chocolate and leave it for a few minutes until it begins to melt.
Step 4.Then stir the contents of the bowl with a whisk until the chocolate and cream mixture are completely combined.
Step 5. Next, add room temperature butter to the chocolate mixture. Mix the mixture well with an immersion blender.
Step 6. After this, pour in the warm strawberry puree. Mix the ganache well.
Step 7. The ganache must be placed in the refrigerator to stabilize. To do this, cover the mass with cling film “in contact” and put it in the refrigerator for 6-8 hours. You can check the readiness of the ganache by pressing it onto the surface with your finger. If a dimple appears and the surface is not leveled, then the cream is ready.
Step 8. Beat the ganache with a mixer until the mixture becomes fluffy and can be used in making desserts. Bon appetit!
Raspberry ganache for cake
Raspberry ganache for cake will highlight the taste of your desserts with a pleasant sourness and fill it with a light, familiar aroma. In fact, the recipe is not much different from classic chocolate ganache; its preparation will take you no more than half an hour.
Cooking time – 25 min.
Cooking time – 25 min.
Portions – 1.
Ingredients:
- White chocolate – 250 gr.
- Raspberry puree – 150 gr.
Cooking process:
Step 1. It is better to buy white chocolate in a specialized confectionery store. Make puree from fresh raspberries.
Step 2. Heat the berry puree to 80 degrees, pour white chocolate over it, leave for a few minutes.
Step 3. After this, beat the products with an immersion blender until a homogeneous mass is obtained.
Step 4. Place the raspberry ganache in a wide container and cover with cling film “in contact”. Place the container with ganache in the refrigerator to stabilize the mass. The ganache will be ready when the dimple does not even out when pressed.
Step 5. Before use, remove the film and stir the ganache with a spatula.Bon appetit!
