Many fans decor cakes with mastic prefer the way it is distributed over the layer of ganache cream. Ganache for smoothing the cake for mastic allows not only to get another flavor shade in the finished treat, but also to facilitate the application of mastic and its alignment. On some techniques for making ganache mastic read below.
Chocolate ganache mastic - recipe
Ganash is always cooked on the basis of chocolate, and perfect any chocolate: black, white, milk, all the same the cooking technology and proportions will remain the same. For cooking, you can not take porous chocolate and even more so that contains a variety of additives. Also note that the taste and quality of chocolate will affect the taste of the finished cake, so give preference to proven products.
The basic recipe is simple and comes from proportions of 5: 1, that is, five pieces of chocolate account for one part of the cream, so per kilogram of chocolate you need 200 grams of cream. Crush the chocolate into pieces of equal size, then pour them with cream and put everything in the microwave . After 30 seconds, mix the contents and return it to the microwave for the same period of time. Repeat the procedure until all the chocolate pieces have completely dispensed. Next, cover the ganache with a film so that the surface does not become airy, and put it in the cold. After 6 hours, ganache can be used, but it must first be left at room temperature for an hour. When the ganache is slightly warm, distribute it over the cake in two steps, re-cool the dessert for another hour and proceed to distribute the mastic.
By analogy, ganache is prepared from white chocolate for mastic.
How to make a cream-ganache mastic?
Noticeably more airy ganache will be obtained if you use not cream, but sour cream. Such a recipe can work if you use dark chocolate.
Ingredients:
- black chocolate - 320 g;
- sour cream - 220 ml.
Preparation
After breaking the chocolate into pieces, put them in the microwave for half a minute, mix and repeat the procedure until everything is completely melted. When the chocolate is completely dispersed, mix it with a serving of sour cream, add the next batch after completely blending the previous one. The finished cream can be used directly, pre-cooling is not required.