Cooking process
Classic chocolate ganache is a very simple and common chocolate cream. You almost certainly met him, even if you did not know that he was called that. Do you know such insanely chocolate not quite soft stuffing in chocolate sweets or in thick chocolate bars with stuffing? As a rule, this is ganache. Do the dessert or the layer in the cake have a strange consistency – it is denser than cream, but softer than chocolate? Most likely, this is also ganache. The most famous cake with chocolate ganache, maddening all the chocolate-lovers is Demel cake, the second most popular cake of Viennese cuisine after Zaher.
Classic chocolate ganache (as would be called such a recipe in the USSR – “ganash according to GOST”) is made from one part of cream and two pieces of chocolate. This ganache can be used for everything – and in sweets, and as a cream for a cake, and for coating a cake, and for pouring, it is universal. This ganache is easily cut, it is flexible and at the same time it keeps the shape well. However, sometimes it is more rational to make a more liquid or, on the contrary, a denser ganache.
Chocolate ganache can be flavored with various confectionary sweeteners, or its taste is enriched by the introduction of fruit and berry puree, rind or mint. In some cases, a small amount of butter is added to it.
Because the ganache itself is very, very easy to cook, and there is really nothing to talk about. I will show here along the way one example of its practical use – pouring a cake thick shell of ganache.
We will fill it in a detachable metal form. Before the preparation of ganache, it is necessary to make some preparatory measures with both the form and the base of the cake. First, if the form is to be used metal, then it is necessary to isolate the walls of the form from ganash with some kind of film. At me it will be a strip from a confectionery paper, it is possible to use also food plastic (thick packages, instead of a thin film if you do not want creases on walls of a cake). Silicone molds do not need to be covered, they themselves are completely separated from the frozen ganache.
I can not smoothly smear cakes, so for me the technology of cake ganache, of course, is very convenient. But under it, the filling should have a smaller diameter than the mold in which the hardening takes place. Therefore, the cakes and other details should either be baked in a smaller form, or cut them. Here I am using a smaller diameter to press the contour on the cake.
Over the planned line cut off the excess with a knife.
The base is placed inside the paper-bound form so that there is a uniform gap between the filling and the walls.
Now, and now that all the preliminary training is done, you can start doing ganache. Because it is done easily and quickly. Chop the chocolate.
Melt the chopped chocolate in hot but not boiling cream, stirring it gently with a spoon. No whiskers, no whipping.
And at the moment when the ugly liquid mess from the previous frame turns into such a beautiful shiny thick cream with a homogeneous consistency, the ganache will just be ready! Confectionery fragrances in it are usually added at this stage, so that the aromas do not evaporate during cooking. As you can see, everything is very simple. Ganache is one of the most basic creams, it is difficult to spoil it. The main thing – do not boil it when cooking.
Well, now – how to fill in the ganache cake, to get the shell? Yes, just pour it on the cake, he will slip between the walls and the filling, it is liquid until warm.
The surface should be slightly smoothened, the shape gently shaken to ensure that the liquid mass is distributed well in the cavities around the filling, and there were no air bubbles. If the temperature in the room is below 20 ° C, then the ganache will solidify and at room temperature. If higher, then the cake should be placed in the refrigerator, but not very cold.
Ready-made classic chocolate ganache is not creamy, but solid. Paper from it is easily separated.
The surface of the finished ganache is more matte than that of the liquid one. For slicing cakes with a ganache coating, there is no need to heat the knife – ganache is cut without breaking, just as a denser cream, and not as a chocolate coating. How do you smooth the side surfaces of the cake, suit? Cream to me so smoothly not to cover.
Probably, some people had a question, is it necessary to use a water bath for cooking ganash, as I see in the photos. No, absolutely not necessary. I use it just to take a long time to photograph and the ganache is not frozen before I pour it on the cake. You calmly cook ganache and in any other pan – most importantly, do not bring it to a boil. As soon as the chocolate began to melt in the cream – immediately remove the pan from the fire and stir until you get this characteristic dark and shiny cream.
Chocolate ganache (classic)
Classic chocolate ganache – the most chocolate chocolate cream, serving both for decorating cakes, and candy filling, and dessert.
Ingredients
Chocolate – 400 g
Cream with a fat content of at least 30% – 200 ml
Cooking process
Classic chocolate ganache is a very simple and common chocolate cream. You almost certainly met him, even if you did not know that he was called that. Do you know such insanely chocolate not quite soft stuffing in chocolate sweets or in thick chocolate bars with stuffing? As a rule, this is ganache. Do the dessert or the layer in the cake have a strange consistency – it is denser than cream, but softer than chocolate? Most likely, this is also ganache. The most famous cake with chocolate ganache, maddening all the chocolate-lovers is Demel cake, the second most popular cake of Viennese cuisine after Zaher.
Classic chocolate ganache (as would be called such a recipe in the USSR – “ganash according to GOST”) is made from one part of cream and two pieces of chocolate. This ganache can be used for everything – and in sweets, and as a cream for a cake, and for coating a cake, and for pouring, it is universal. This ganache is easily cut, it is flexible and at the same time it keeps the shape well. However, sometimes it is more rational to make a more liquid or, on the contrary, a denser ganache.
Chocolate ganache can be flavored with various confectionary sweeteners, or its taste is enriched by the introduction of fruit and berry puree, rind or mint. In some cases, a small amount of butter is added to it.
Because the ganache itself is very, very easy to cook, and there is really nothing to talk about. I will show here along the way one example of its practical use – pouring a cake thick shell of ganache.
We will fill it in a detachable metal form. Before the preparation of ganache, it is necessary to make some preparatory measures with both the form and the base of the cake. First, if the form is to be used metal, then it is necessary to isolate the walls of the form from ganash with some kind of film. At me it will be a strip from a confectionery paper, it is possible to use also food plastic (thick packages, instead of a thin film if you do not want creases on walls of a cake). Silicone molds do not need to be covered, they themselves are completely separated from the frozen ganache.
I can not smoothly smear cakes, so for me the technology of cake ganache, of course, is very convenient. But under it, the filling should have a smaller diameter than the mold in which the hardening takes place. Therefore, the cakes and other details should either be baked in a smaller form, or cut them. Here I am using a smaller diameter to press the contour on the cake.
Over the planned line cut off the excess with a knife.
The base is placed inside the paper-bound form so that there is a uniform gap between the filling and the walls.
Now, and now that all the preliminary training is done, you can start doing ganache. Because it is done easily and quickly. Chop the chocolate.
Melt the chopped chocolate in hot but not boiling cream, stirring it gently with a spoon. No whiskers, no whipping.
And at the moment when the ugly liquid mess from the previous frame turns into such a beautiful shiny thick cream with a homogeneous consistency, the ganache will just be ready! Confectionery fragrances in it are usually added at this stage, so that the aromas do not evaporate during cooking. As you can see, everything is very simple. Ganache is one of the most basic creams, it is difficult to spoil it. The main thing – do not boil it when cooking.
Well, now – how to fill in the ganache cake, to get the shell? Yes, just pour it on the cake, he will slip between the walls and the filling, it is liquid until warm.
The surface should be slightly smoothened, the shape gently shaken to ensure that the liquid mass is distributed well in the cavities around the filling, and there were no air bubbles. If the temperature in the room is below 20 ° C, then the ganache will solidify and at room temperature. If higher, then the cake should be placed in the refrigerator, but not very cold.
Ready-made classic chocolate ganache is not creamy, but solid. Paper from it is easily separated.
The surface of the finished ganache is more matte than that of the liquid one. For slicing cakes with a ganache coating, there is no need to heat the knife – ganache is cut without breaking, just as a denser cream, and not as a chocolate coating. How do you smooth the side surfaces of the cake, suit? Cream to me so smoothly not to cover.
Probably, some people had a question, is it necessary to use a water bath for cooking ganash, as I see in the photos. No, absolutely not necessary. I use it just to take a long time to photograph and the ganache is not frozen before I pour it on the cake. You calmly cook ganache and in any other pan – most importantly, do not bring it to a boil. As soon as the chocolate began to melt in the cream – immediately remove the pan from the fire and stir until you get this characteristic dark and shiny cream.