Ganache cream

Ganache cream is a tender mass with a pronounced chocolate taste. You can cook it with dark, milk or white chocolate. Its density and density depends on the proportion in which chocolate and cream are used. The more chocolate, the denser the cream will be. How to make a cream ganache for cakes and pastries, we will tell below.

Ganache cream - recipe

Ingredients:

Preparation

Chop the chop into pieces and place in a bowl. In a small saucepan pour in the cream, put the powdered sugar and stir. We bring the mass to a boil, but do not boil it and immediately remove it from the fire. Hot cream is poured into chocolate and left for 3 minutes. Then, using a corolla, stir until uniform. Add the oil, stir again. Ready cream can be used immediately, but you can cool it and put it in the refrigerator. When the ganache is cooled, it will turn from glossy to matte. If necessary, chocolate ganache cream can be heated.

Ganache cream for capkeys

Ingredients:

Preparation

Chop a small knife. Pour the cream into a saucepan with a thick bottom, place it on a stove and let stand medium heat until small bubbles appear. After this, remove the pan from the fire, lightly cool and pour the chocolate. Leave it for a few minutes, so that the chocolate melts. Then, using a silicone spatula, mix the mass neatly. We put the saucepan on the stove, turn on the minimal fire and, stirring, wait until the chocolate is completely melted. A glossy, homogeneous mass should be obtained. After that, ganache is poured into a microwave oven, covered with a food film and left at room temperature for the night to stabilize. Before work, we warm up the ganache in the microwave at the minimum power.

Ganache cream for cake

Ingredients:

Preparation

White chocolate is broken into pieces. Together with the cream is placed in the microwave. At minimum power, we heat minutes 2, then stir, heat again, stir until the mass becomes liquid and uniform. We remove the mass for the night in the refrigerator. After this, using a mixer, beat it to an airy consistency. Everything, ganache cream is ready. We put it on the cakes and form the cake.