The recipe for ganache. Chocolate ganache: recipe

If you like to bake cakes and other sweets, you probably heard about ganache. True, for many this name remained a veil of mystery. Today we decided to figure out what it is and how to prepare it.

What is ganache?

This dish belongs to the French cuisine and is a delicious chocolate cream. The classic recipe for ganache includes cream, black chocolate and butter. Depending on the purpose, the cream is made more or less dense.

So, if you plan to make candies of truffles or icing to cover a cake, then it is recommended to make ganache more dense, and for a layer - more liquid. Despite the presence of a classic recipe, most housewives experiment with various ingredients, finding a combination that best suits their taste. Therefore, today we offer to consider several options for preparing this dish.

The recipe for the classic ganache

To prepare this delicious cream we will need the following products: 200 grams of dark chocolate (it is desirable that the content of cocoa in it was not less than 60%), 120-200 grams of cream 35% fat (this amount will depend on the desired density of ganache), 50 grams Butter and a tablespoon of powdered sugar (you can and more if you are a sweet tooth).

First of all, it is necessary to break the chocolate pieces. Cream poured into a ladle or a small saucepan and heated in a water bath, not leading to a boil, then removed. In the preheated cream, add the pieces of chocolate and leave for 5-7 minutes. If during this time the chocolate did not have time to soften, then it is necessary to hold the saucepan for a little longer in the water bath. Using a whisk, mix well the cream with chocolate and add the powdered sugar. Let the mass cool down a little, and then add the butter. Again, we mix it well until the contents of the saucepan become homogeneous. Delicious cream is ready!

Chocolate ganache, the recipe of which we just told, will perfectly combine as a chocolate layer with croissants, cakes and cakes. It can also be used to prepare other dishes of French cuisine, for example, truffle candies, Easter and cake "Opera", cake "Basque coast" and others.

Chocolate ganache: recipe for mastic

The cream prepared by this method turns out to be beautiful and shiny, besides, it falls perfectly on the surface of the cake, almost perfectly leveling it. For its preparation, we need 100 grams of chocolate (with a minimum cocoa content of 58%) and 100 grams of butter at room temperature.

In fact, this recipe for ganache is very simple. Break the chocolate into pieces, add butter to it and lightly mix it. This mass is sent for 40-60 seconds in the oven. When the chocolate is completely melted, mix well until smooth. After that, we clean for 20-30 minutes in the refrigerator, so that it stiffens a little. Now you can use ganache as a base for mastic. Bon Appetit!

In addition to the classic version, you can prepare and ganache of white chocolate.

The recipe for a cake with raspberries

If you want to pamper yourself and your family or guests with a delicious dessert with an exquisite taste, then try to cook this dish.

For the test, we need the following ingredients: 100 grams of butter (cold), 150 grams of common 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 the following products: 180 ml of cream (minimum 33% fat content), 300 grams of white chocolate, 170 ml of olive oil, vanilla pod and large sea salt or flakes (eg 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 dough

To start, cut into small pieces of cold butter and add it to the blender bowl. There we add sifted flour and salt. Grind to the state of small crumbs. Add almond flour and sugar and grind again. The resulting crumb is poured into a bowl, add the egg and quickly collect the dough into a bowl, until the oil begins to melt. Immediately afterwards, roll it out on a pre-floured piece of baking paper. The thickness of the dough should be approximately 3 mm. Cover it with another sheet of paper and put it away for an hour in the refrigerator.

After that, we take out the dough, roll it out to the required thickness and put it into a baking dish. We cover it with a heat-resistant film (for this purpose, an ordinary sleeve for baking is also suitable), fall asleep with rice or other small croup and again send it to the refrigerator for 30-60 minutes. After baking the dough in preheated to 170 degrees oven 10 minutes with rice and 15 minutes without it. Ready-made we give a good cool.

We turn to the preparation of cream

This recipe for ganache differs from the classical one in that it uses not white, but white chocolate. This gives the cream a special taste and piquancy. So, chop the chocolate and add it to a tall glass or bowl from a submerged blender. Pour the cream into a bowl and add the seeds and the vanilla pod itself . If there is such a possibility, then let them brew the night, if not, then heat the mixture to a boil, let it cool for 15 minutes, then bring it back to the boil and transfer it to the chocolate.

Using a spatula, gently mix until a uniform mass is formed. We lower the blender into the mixture and start pouring olive oil in a thin trickle. In the end, add salt to taste. As you can see, this recipe of ganache is quite simple, but its taste exceeds all expectations.

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

So, today we learned what the ganache cream is, the recipe of which is distinguished by the simplicity of preparation.