Thick chocolate ganache. What is ganache? Chocolate ganache with orange zest

Every housewife used ganache at least once in her life to decorate homemade cakes and pastries. We will explain in detail what it is in our article, and at the same time we will present several recipes for making delicious chocolate cream. But first, let's look at the history of its creation.

Ganache - what is it?

Cakes and cakes topped with aromatic and delicious chocolate glaze will arouse the appetite even of those people who do not consider themselves lovers of sweets. This dessert coating is called ganache. What is it?

Ganache is a cream made from chocolate and cream that is used as a filling for candy, decorating pastries and cakes. It was first invented in France in 1850 in the confectionery of Sirodin. However, there are other versions of the origin of ganache. According to one of them, the famous cream was created thanks to the mistake of a young pastry chef who accidentally poured cream into a bowl of melted chocolate.

Depending on the desired consistency of the ganache, the ratio of ingredients used to prepare it varies. For glaze, the classic proportion of chocolate and cream is 1:1. If you need to get a thicker and fluffier cream for decorating cakes, the amount of cream should be increased.

Classic chocolate ganache

Since the preparation of the first cream, its recipe has been subject to changes and additions many times. According to the classic recipe, it is made from dark chocolate with a high percentage of cocoa and cream. To give a glossy shine, butter is added to the cream, and powdered sugar is added for sweetness.

Classic chocolate ganache is prepared in the following sequence:

Cream with a fat content of 35% (120 ml) is poured into a saucepan, heated in a water bath and brought almost to a boil. After this, the dishes are removed from the stove.
Pieces of dark chocolate with a cocoa content of at least 60% are added to the cream and left for 5-7 minutes. This time will be enough for the chocolate to melt. If it remains hard, the cream in the saucepan will need to be heated again in a water bath.
Powdered sugar (25 g) is added to the chocolate-cream mass. The ganache for the cake is thoroughly whisked.
As soon as the mass has cooled a little, 50 g of soft butter is added to it. Then it is well beaten with a whisk until smooth. Cover the cake with the prepared icing or use as a layer for croissants and pastries.

Rum ganache

If the cake or dessert is being prepared exclusively for adults, chocolate cream with the addition of rum or cognac it will be an excellent decoration. He has spicy taste and will definitely appeal to all exotic connoisseurs.

We offer a recipe for ganache with the addition of rum:

Prepare 250 g of dark chocolate, first crushing it into pieces by hand.
In a water bath or low heat Heat well, but do not boil, high fat cream (250 ml).
Pour hot cream over the prepared chocolate. Using a whisk, thoroughly mix the mixture and bring the ganache until smooth.
At the very end of cooking, add a tablespoon of rum or cognac. IN last time mix the mass, after which it can be used to decorate the dessert.

Cocoa ganache

This recipe is suitable just for the case when there is no chocolate on hand, and the process of preparing the dessert is already at the final stage and all that remains is to cover it with glossy glaze.

Ganache for the cake is prepared in this order:

Cream with a fat content of 35% (75 ml) is poured into a saucepan and heated on the stove until almost boiling.
Cocoa powder (3 teaspoons) is mixed with the same amount of powdered sugar.
The dry mixture is poured with hot cream and thoroughly kneaded until smooth and without lumps.
Add softened at room temperature butter(50-100 g). Its quantity varies depending on the desired consistency. If you need to get thick cream, you need to put less butter, and vice versa.
The prepared ganache should be used immediately to cover the cake.

White chocolate cream cake decoration

This recipe makes a very beautiful glossy coating for dessert. But not all housewives know how to prepare white ganache. We'll tell you what it is in step by step instructions. The procedure for preparing the cream is as follows:

High fat cream 33-35% (50 ml) is heated to a temperature of 90 °C.
White chocolate (100 g) is crushed by hand in random order and poured with hot cream.
Using a hand whisk, the mixture is brought to a homogeneous state.
Lastly, butter (25 g) is added.
The ganache is mixed again. Now you can apply it on top of the cake or cool it in the refrigerator for 20 minutes and use it as a cream layer for confectionery. When preparing the ganache, no powdered sugar is added to it, since white chocolate is quite sweet. Additionally, you can add a few drops of rum, cognac or vanilla essence to the cream, which will make it more aromatic.

White ganache is ideal as a cake decoration, pie filling and meringue topping.

Covering for cake with mastic

The ganache prepared according to this recipe fits perfectly onto the surface of the product, simultaneously leveling it. In addition, it turns out smooth, shiny and very tasty.

Prepare ganache for mastic in the following sequence:

Place dark chocolate (100 g) broken into pieces into a thick-bottomed saucepan.
Add butter (100 g), slightly softened at room temperature, on top.
The contents of the saucepan are lightly mixed with a whisk, after which the dishes are sent to a water bath.
As soon as the chocolate has melted, remove the ganache from the heat, stir well again and refrigerate for 20 minutes.
The cooled chocolate mass should be used as a base for mastic.

Ganache with milk

Classic chocolate cream has a fairly thick consistency. But the ganache prepared according to this recipe is more like a sauce that can be served with pancakes, pancakes, etc.

The step-by-step preparation of chocolate cream with milk consists of the following procedure:

The whole thing is poured into the saucepan cow's milk(350 ml). If necessary, it can be replaced with coconut if you do not consume animal products.
The milk is brought to a temperature of 90 -°C, after which sugar (50 g) is added and thoroughly mixed until completely dissolved.
Next, remove the saucepan from the stove. Add chopped chocolate (400 g) to the milk and leave for a few minutes until it melts completely.
Beat the mixture with a mixer at high speed. The finished ganache has a uniform consistency and glossy shine.

I have already written in detail. I suggest starting with the basic ones - ganache. Ganache is a mixture of cream, chocolate and butter in different proportions; additional flavoring ingredients are also allowed. But let's talk about everything in order.

The texture of the ganache is denser than usual creams; if you keep it in the refrigerator (both in a bag and in a cake), it becomes very dense - an excellent property for filling, you will find out why later.

Remember the approximate proportions for ganache:

— White chocolate ganache: 2 parts chocolate, 1 part cream (33%), 10% butter

— Ganache on dark chocolate: 1 part chocolate, 1 part cream (33%), 10% butter

— Milk chocolate ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.

Butter is added here both for shine and to make the filling more tender and pliable when you bite into it. You don’t have to add it) In addition, you can replace some of the cream with thick puree (berry, fruit).

First, white chocolate ganache.

Preparing ganache is very simple - you need to melt the chocolate, mix with cream, wait for the mixture to cool and add butter. You can melt the chocolate in a water bath, pour in boiling cream, or simply break up the chocolate, pour in the cream and heat in the microwave.

I heat it in 15 second bursts: put it in the oven, heat it for 15 seconds. Take it out, mix well and put it back in the oven. Never overheat the chocolate, it will curdle. That's why we do 15 second pulses. Please note that both the cream and the cup heat up with the chocolate, which means that by stirring the whole mixture we melt it. Very convenient.

Stir the mixture until smooth, let it cool slightly and add butter. Stir again. And pour it into piping bag.

Twist the bag (you can tie it with an elastic band or a clip for milk bags). Put it in the refrigerator. There it will harden fairly well in 3-4 hours; it’s ideal to keep it overnight. Before filling the macarons, it is better to take the ganache out of the refrigerator for an hour so that it reaches room temperature- this is the ideal temperature when it doesn’t flow yet, but already holds its shape well.

Now ganache with dark chocolate. Here I complicated it a little and added strawberry puree.

Everything is the same here. I only replaced half the cream strawberry puree. To do this, I pureed the berries in a blender.

When stirred to a homogeneous smooth mass, cool slightly again and add oil.

And then strain the strawberry puree through a sieve.

Mix and pour into a pastry bag. We also put it in the refrigerator.

Ganache is also made with milk chocolate (I gave the proportions at the very beginning). The principle at work here is taste and color. That is, you make the filling of the color and taste that you like best. Of course, the lighter the chocolate, the stronger the taste of the puree with which you will replace some of the cream. But I made these options to preserve the color (white and chocolate).

Apply the finished ganache (cooled) onto the macaron halves - strictly in the center, getting a ball 1 cm high. Cover the top with the other half and press slightly. This is how the ganache (and any other macaron filling) will be distributed perfectly evenly and to the height you need (some people like 2 mm, while others like 5 mm filling).

Place the finished pasta in the refrigerator (in an airtight container) for a couple of hours (ideally overnight). As a result, you will get strong pasta that will not fall apart, will handle transportation well (even in the warm season) and will delight you with its delicate elastic texture.

There are other more non-classical and (let alone) strange types of fillings. The rule is the same - if there are enough people in the comments, I will add more interesting recipes.

By the way, cream (especially for white ganache) can be flavored. That is, add mint, other flowers and herbs, and spices to them. Then heat to a boil and strain through a sieve onto the broken chocolate. Then everything is the same.

This way you get light, barely perceptible aromas of mint, lavender, and some use buckwheat!)

A confectionery product originally from France – chocolate ganache. The delicacy is characterized by ease of preparation, exquisite taste, versatility of application. Confectioners use cream when decorating cakes, decorating pastries, decorating cupcakes, and creating sweets.

How to make delicious chocolate ganache

A thick, well-hardening chocolate cream - ganache - can be applied to the cake before mastic, and it is also used to level the surface of the dessert. In order for the ganache to perform all its functions, it is very important to prepare the delicacy correctly. The main rule is quality products:

To make ganache, you need to choose only real dark chocolate, with high content cocoa (65–70%). Should not contain palm oil, ideally cocoa products or cocoa butter, but not their substitutes. Only such a product will give the cream a rich chocolate taste.
Cream - the fattier the better (more than 33%).
Sugar is used white or brown, but not powdered sugar.
Condensed milk, cream, sour cream, milk - these products make the delicacy softer, the chocolate taste is not so pronounced. Depending on the recipe, one ingredient or several may be used at once.
Natural butter is chosen with a fat content of 82.5%. If you use a low-quality product or spread, the ganache may not harden.
Choose natural cocoa powder, without sugar or other additives. When using this product instead of chocolates, the ganache will not be as rich and aromatic.

The bitter dark chocolate glaze will be the most shiny, beautiful and smooth, but with a characteristic bitterness and the least sweet. Please note that the thicker the ganache, the thicker the dessert can be coated. If it is necessary to apply the cream thinly, then the mass is applied in a warm state. To obtain a thick coating, the ganache is cooled and then applied to the surface.

Time: 15 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 446 kcal per 100 g.
Purpose: for dessert.
Cuisine: French.
Difficulty: easy.

Traditional ganache is made from heavy cream and dark chocolate, which are taken in equal proportions. The result obtained depends 100% on the quality of the ingredients used.

Ingredients:

natural dark chocolate – 2 bars of 90 g each;
cream 33% – 180 ml.

Cooking method:

Break the chocolate into small pieces. Place in a container.
Pour the cream into a saucepan and put on fire. Heat, stirring constantly. Do not bring them to a boil. As soon as the first bubbles appear on the walls, remove from heat.
Pour hot cream over chocolate.
Stir until smooth. The resulting chocolate mass should be uniform, smooth, without oil layers or lumps.
If something doesn’t work out during the cooking process, then poor-quality chocolate is most likely to blame.
Store in the refrigerator for up to 48 hours.
It is not recommended to heat chilled cream. You need to take it out of the refrigerator and leave it at room temperature for several hours. This way it will reach the desired consistency.

Time: 20 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 435 kcal per 100 g.
Purpose: for dessert.
Cuisine: French.
Difficulty: easy.

Cocoa ganache is often used to make homemade truffle sweets or layer cakes. The finished delicacy turns out less creamy, but in these dishes this is only a plus.

Ingredients:

cocoa powder – 2 tbsp;
granulated sugar – 2-2.5 tbsp. l.;
liqueur or rum – 2 tbsp. l.;
heavy cream – 60 ml;
butter – 50 g.

Cooking method:

Heat the cream until hot, but do not boil.
Add cocoa powder and granulated sugar, mix thoroughly with a whisk so that there are no lumps.
Then add oil, and at the very end alcohol.

Time: 25 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 462 kcal per 100 g.
Purpose: for dessert.
Cuisine: French.
Difficulty: easy.

Ganache cream for the cake can be made from milk or white chocolate. The ratio of dark chocolate to cream is 1:1, milk – 2:1, white – 3:1 or 4:1. The lower the cocoa butter content in the bar, the more chocolate will be needed for the cream. The recipe uses butter to achieve a smooth, uniform consistency and improve taste qualities.

Ingredients:

milk chocolate – 500 g;
cream 33% – 350 ml;
butter 82.5% – 50 g.

Cooking method:

Heat the cream.
Add chocolate broken into pieces.
Stir until the mixture becomes homogeneous.
Add butter. Stir until it melts.
Ready!

Time: 20 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 523 kcal per 100 g.
Purpose: for dessert.
Cuisine: French.
Difficulty: easy.

You can prepare the ganache at whole milk. If you remove cream from the recipe, then the missing fat content must be compensated with butter. It is difficult to bring such milk-chocolate cream to the thickness of ganache. In liquid form, the glaze is good to use as a sauce for pancakes, pancakes, pancakes, ice cream or fruit.

Ingredients:

dark chocolate – 200 g;
butter – 200 g;
milk – 100 ml.

Cooking method:

The butter must first be removed from the refrigerator so that it becomes soft.
Heat the milk in a saucepan, but do not boil.
Break the chocolate into pieces and melt in milk.
Soft butter introduce 1 tbsp. l., stirring constantly, bring to a uniform thickness.

Video

French desserts are distinguished by their delicate taste and incredible lightness, and today we will talk about such a dish as ganache. More precisely, it is not so much a dessert as an addition to sweet treats, cream. For example, mastic ganache is a common recipe that allows you to beautifully decorate pies, cakes and other delicacies. This cream is made with chocolate base with the addition of butter and cream. If you make this dessert denser and thicker in structure, you can use it to make truffle sweets or make a layer of cake.

So, from words to actions. Below four different ways prepare ganache for decorating cakes or other baked goods at home.

The first recipe is a classic, so-called chocolate ganache cream. To prepare it you will need:

Heavy cream, approximately 110 ml;
Dark chocolate with high cocoa content, approximately 100 grams;
Butter, approximately 35 grams.

Prepare this dessert according to the classic French tradition easily. First you need to break the chocolate into small pieces. Place it in a bowl.

Next comes the cream. They are poured into a saucepan and brought to a boil (however, do not let it boil). The recipe is quite simple, and the next step is mixing the chocolate with the creamy mass. There is no need to stir, just pour the hot cream over the chocolate. Leave the bowl alone for a couple of minutes.

Then you have to use a whisk to turn the chocolate and cream into cream. Finishing touch- butter. After adding it, the contents of the bowl need to be mixed again. Now the classic chocolate ganache is ready. But this is just the beginning!

Rum ganache

This unusual recipe Exotic lovers will love it. Dessert will require about twenty minutes of your time. For preparation you will need:

250 grams of dark chocolate;
a glass of cream;
a tablespoon of rum or cognac.

The first step is to chop the chocolate into small pieces. The next step is to bring the cream to a boil. Heat over low heat or in a water bath. The chocolate is poured with boiling cream and a thick cream is obtained using a whisk. When the mass has become homogeneous, add a spoonful of rum or cognac. Mix again. Cooled cream will decorate any dessert and give it a piquant taste.

Tender and light white I love the cream very much Italian cuisine. The recipe below is perfect for topping a cheesecake, filling a macaroon, or a classic cherry pie.

Ingredients:

200 grams of white chocolate
100 milliliters cream (the thicker the better)
vanillin and spices (optional)

The preparation process is no less simple than those proposed above. First, bring the cream to a boil, then add the chocolate to the saucepan and melt it, stirring thoroughly.

The result should be homogeneous mass. Next, the future ganache is whipped with a mixer. The recipe calls for the smoothest possible surface of the ganache. After this, the cream is cooled in the refrigerator. The resulting delicacy can be used to decorate a cake, pie or any other dessert.

This recipe implies a sauce-like consistency, and therefore, unlike the thicker classic ganache, it is suitable for pancakes, pancakes and other similar dishes.

For preparation you will need the following ingredients:

400 grams of dark chocolate;
350 milliliters of full-fat cow's or coconut milk;
50-100 grams of brown sugar.

This recipe is a little more complicated than the previous ones, but general principle remains the same. First, the chocolate is broken into small pieces.

Milk is poured into a saucepan and put on fire. It is important to understand that if you choose coconut milk, you need to shake it first. When the milk warms up a little, sugar is added to it. Be sure to mix the mixture thoroughly so that the sugar dissolves completely.

When the milk has reached approximately 90 degrees, they need to pour in the chopped chocolate and leave for a few minutes. The future dessert needs to be carefully mixed, and it is best to do this with a mixer, adjusting the stirring speed according to the thickening of the cream: the denser the structure becomes, the greater the intensity should be.

When the dessert has reached a homogeneous consistency, the ganache is ready. This recipe, like the ones above, is universal and suitable for decorating any dessert.

And a few more important little things

All the above recipes are a base that can be taken as a basis and used in various ways. You can add vanillin, cardamom, mint, cinnamon and other ingredients to your taste to any ganache.

The consistency can be adjusted with milk or chocolate. For example, if you want to make the ganache more liquid, add full fat milk. If you need a thicker mass, you should melt more chocolate into it.

Ganache is traditionally used for baking, but a thinner version can be used for original presentation ice cream, soufflé, baked apples and other desserts.

In general, it all depends on your imagination, and if you wish, the most ordinary and simplest dessert could turn into a real delicacy, which will be appreciated not only by your family members, but also by your guests. Moreover, even the most picky people will be forced to give a positive rating. Inspiration, patience, creative ideas and bon appetit!

Video recipe for making ganache cream

Recipes for making cream and other confectionery decorations

ganache for covering the cake

1 hour 20 minutes

460 kcal

5 /5 (4 )

My friend is an amateur homemade baked goods, which she pampers her guests at every opportunity. Chocolate cake with ganache is one of her signature desserts, which will not leave anyone with a sweet tooth indifferent. Before she treated me to tea with an unusual cake, I had no idea about the existence of ganache and did not know what it was.

Ganache is french cream, which is widely used to cover cakes, layer cake layers, and also as a filling for cakes and sweets. Confectioners often use ganache to level a cake: the surface of the cake covered with it becomes ideal for decorating with fondant and other decor.

Now I will reveal the secret of my culinary friend and tell you how to make chocolate ganache, describing in detail the recipe with photos of the main steps.

The preparation of the cake coating should be done using chocolate. high quality, as it will melt perfectly and give optimal results when decorating sweet pastries.

Kitchen appliances and utensils: deep bowl, silicone or wooden spatula, mixer.

Required Products

For cooking we will need the following products:

The frozen chocolate cream becomes matte, losing its original shine.

History of ganache

France is considered the birthplace of the cream: it was created in 1850 by Patisserie Seradin in his own confectionery shop, where he sold various sweets for local residents.

The young pastry chef loved to experiment with recipes and ingredients, creating real sweet masterpieces of that time.

IN classic form French cream was prepared from heavy cream and chocolate, but after it spread to many cuisines of the world, the recipe changed as confectioners changed it in their own way.

How to make ganache for cake coating at home

Let's consider all the stages of preparing ganache, namely a detailed recipe homemade with photos of some steps step by step.

First stage- Preparation confectionery glaze or chocolate.

At the initial stage of creating the cream, you need to chop the chocolate or grate it. Received chocolate chips pour into a large deep bowl and place in the microwave on low power until completely melted.

Second stage– cooling.

The melted chocolate mass should cool to room temperature so that coating the cake with ganache and its hardening takes as little time as possible.

Third stage- combination of ingredients.

Gradually add soft butter into the melted glaze, continuously stirring the mass with a silicone spatula for homogeneity.

Fourth stage- whipping cream.

Answering the popular question of how to prepare ganache for a cake so that it is tender and easy to lay on the confectionery product, I will say - beat it. Beat our cream mixture using a mixer or food processor for 5 minutes at high speed.

This is done to better mix the butter and chocolate, as well as to give the mass airiness.

Fifth stage– completion of the preparation of the cream.

For optimal application of ganache cream under mastic and other dessert decorations, you need to leave the whipped cream to sit at room temperature for about 1 hour.

The finished ganache cream can be stored in the refrigerator in a sealed container for about a month. If necessary, bring it to room temperature and beat thoroughly.

Chocolate ganache Ideal for any type of cake, and the given recipe for covering the cake is universal and easy to follow; it can be prepared by novice confectioners and those who like to bake sweets at home.

How to beautifully decorate and serve a cake covered with ganache

I’ve already told you how to make ganache for a cake, now I’ll tell you the most interesting thing - how to decorate and serve a cake with this sweet cream.

The baked, formed cake, the cake layers of which are already coated with cream and are completely ready for decoration, we begin to cover with the sweet mass from the very bottom: first the side part, after which we begin to process the upper surface.
It is better to apply the mass with a thin metal spatula, giving the straight long side part as smooth as possible to the confectionery product.

After processing chocolate composition The dessert should be placed in the refrigerator for 30-50 minutes to harden, after which the baked goods are ready for final decoration with fondant.

Ganache for mastic except great foundation also gives a strengthening effect for confectionery products, allowing them to be transported without fear of safety appearance, the recipe is easy to follow, and a delightful holiday with bright photos will be a worthy reward for your efforts.

Leveling the cake with ganache under the mastic should be a layer of approximately 3 mm. A large thickness will not give the decoration a reliable hold, and a thinner layer will not hide minor imperfections in the dough.

Before making ganache for a cake, make sure the products from which it will be prepared are fresh to avoid poisoning and bitterness. finished product and other troubles.

Ganache from milk chocolate has a beautiful beige color and a slight creamy taste that children will appreciate.
Using white chocolate you can make gorgeous cream for decorating wedding confectionery products in light colors.

Invitation to discuss cake coating and possible modifications

Freshly whipped chocolate cream can be used to liquid filling muffins, layers of layers in cakes and pastries, and also as a glaze, pouring it over sweet pastries. The thickened cream can be used to fill pies, cookies and wafer rolls, or use it to create sweets - by forming balls and rolling them in crushed wafers or nuts.

Using this cream, you can decorate a variety of desserts - to do this, you need to place it in a pastry syringe and use your imagination and individuality. Additive in the form fruit puree diversifies the taste of the cream and makes the dessert more original.

I would love to see your feedback on my recipe, as well as your options for using this French cream.

Cake with ganache - very tasty and beautiful dish, not at all difficult to perform. It's worth trying to make this delicious dessert and please your family and friends with them when organizing the next festive event.