Black Ganash to align the cake. Ganash for Cake Coating: Cooking Recipe With Step-by-Step Photo

14.12.2020

Choose the best proven ghanas recipes on the site. Try options with black, dairy and white types of chocolate, various proportions of cream and oil, a thick cream for other types of baking, sweets, sweet sauces. Add cognac or brandy for aroma. Find out the features of cooking and possible errors.

When choosing a type of chocolate for Ganash, you must definitely pay attention to the amount of cocoa oil in sweets. The less weight of cocoa oil in chocolate, the more it will be required for cream. Starting to create confectionery masterpieces need to remember that the main cooking in this form is the proportion of products. The ratio of the proportions of black chocolate to cream - 1: 1, for milk - 2: 1, for white - 3 (4): 1.

The five most commonly used ingredients in Ganas recipes:

Interesting recipe:
1. Prepare chocolates and cream.
2. Tiles split into small pieces.
3. Pour water in the pan. In the heat-resistant bowl, connect cream and chocolate.
4. Heat on a water bath, continuously stirring, up to homogeneity.
5. Cool a lot of up to 40 degrees.
6. Enter soft, warm creamy oil into cream.
7. Keep the Ganash with a wedge or mixer.
8. In this form, smooth, brilliant cream to apply for glazing cakes, cupcakes, cakes, berries, and other fruits.
9. Cool 1-2 hours Ganash, beat carefully.
10. Lucky air cream to use for binding cakes, fillings, candies.

Five fastest Ganas recipes:

Useful tips:
. If a dark chocolate is ganash, then a little sugar or sugar powder can be added to the cream.
. Make a ganash more liquid will help more cream.
. Additional fragrance can liqueur, brandy or brandy.
. The easiest way is to align biscuit cakes with a dry, warm spatula or knife, if the cream froze.

Cream Ganash is a favorite delicacy from France. It is perfect for decorating cakes. From this tasty and sweet product, decorations for candies and pastries are obtained.

For a long time, the recipe for this cream remained a mystery for Russian confectioners, and French sweets caused envy and admiration.

What is Ganash

Chocolate Ganash, the recipe for a long time remained secret, is cream made of natural chocolate.

Such a chocolate paste is very well suited for alignment of the surface of the cake, as well as its edges. At the same time, Ganash works very quickly. In addition, such a paste is used as a filling for:

cupcakes;
capkeys;
profitrel.

This cream is a mixture of chocolate, natural butter and cream. Oil is not always added, and any kind of chocolate can be used as the basis.

As for proportions, they can be the most different, since if desired, you can experiment and select different combinations. After cooking, the glaze you must definitely make a little cool to get the required consistency.

History of origin

Cream Ganash is an amazing manifestation of confectionery skill. A very funny and unusual story of his appearance, since for the first time they began to prepare him completely accidentally. The confectioner operating in one of the French restaurants by chance of warm cream in a melted chocolate, as a result of which the chef called him a sufficient word, which in French sounds like "Ganash", and in translation denotes "DOO".

Having tried this delicacy for the first time, he was simply amazed that such a cream turned out by chance, due to the negligence of the pastry. The resulting mixture had excellent flavor qualities, was unusually gentle and well frozen. Thus, a new cream with a funny name appeared.

Features of the composition

So that the chocolate ganash to cover the cake turned out to be sufficiently thick, could well frost and allowed to align the edges - you need to cook it correctly. To do this, use such products:

chocolate;
cream;
sugar;
butter;
cocoa.

To prepare the mass you need to use high-quality natural chocolate with a large percentage of cocoa content. Sugar is very rarely used, but if it is in the recipe, then you need to take ordinary sugar sand, and not powder. Cream can be replaced with milk, sour cream or condensed milk. These products help to make the finished mass of a certain tenderness and improve taste.

If oil is indicated in the recipe, then it is best that it is high fatty. In various recipes, cocoa powder can be used instead of chocolate. In this case, you need to choose a natural quality product, without additives.

Each recipe for such glazes may differ in a set of basic components. Depending on the composition, the cooking technology of this cream may also change.

The main types of cream

The recipe for chocolate ganas can be the most different, therefore, changing the ratio of cream and chocolate, you can prepare completely any consistency cream. Depending on the application, you can slightly change the recipe. In the traditional embodiment, the ratio of basic products is 50:50. Such cream is very well poured on the surface of the desserts, forming drums. It can also be applied to mastic and as a fond.

If you need to prepare a liquid coating, then in this case there will be more cream than chocolate. It is used to cover the surface of the cake, which software needs to be frozen. In particular, these are souflary products with the addition of agar or gelatin. In this case, the cream will quickly freeze and will not be spread over the surface. In addition, it is well suited if you need to cover the confectionery, not completely, but only to apply a picture.

If you need to prepare a chocolate ganash to align the cake, then you should add more chocolate than cream. In this case, the mass will turn out more thick and much better freeze. In addition, such cream can be used as a filling for cakes and cakes. Such a cream will not flow, and the cake itself will retain the required form. Candy can be prepared from Ganasha.

Traditional recipe

If you need to prepare a traditional chocolate ganash, the recipe of which is quite simple, you should pre-prepare components. In the classic version there is no sugar, so the cream will work with a small mustard. For its preparation, you will need:

cream 35% fat content - 110 ml;
creamy oily oil - 35

Chocolate must be broken into small pieces, put in a bowl. Pour cream into a separate container and heat them a bit, but do not boil. Then pour the cream into a chocolate melted on the steam bath, constantly stirring before the formation of a homogeneous consistency. Gradually, enter the oil into the resulting mixture, it is thoroughly mixed. The result is a very tasty cream, which can be used for cakes.

Ganash under mastic

Many are interested in how to prepare chocolate ganash under mastic. This is a kind of chocolate-based paste, which has a sufficiently dense texture, which allows it to be used to align the surface of the cake. It is perfect for mastic, which is then covered by dessert.

Ganash can be prepared from absolutely any chocolate, it all depends on their own preferences. It is very plastic, and after covering them the cake under mastic will not be noticeable irregularities and tubercles. To prepare such a cream, you need to take 600 g of chocolate and 300 ml of oily cream. The cooking technology is exactly the same as in the classical version, but the oil is not added. When the ready mass will cool a little, it is possible to immediately cover pastry products.

Gubby-Ganash.

The recipe for chocolate ghanash-glaze is quite simple. Such a lot is well suited for the coating of sweets, cupcakes and pastries. For cooking you need to take:

milk - 1 tbsp.;
oil - 160 g;
sugar sand - 300 g;
cocoa powder - 6 tbsp. l.;
cognac - 1 tsp.

For the preparation of the glaze you need to hand over sugar sand from cocoa so that there are no lumps left. Then pour milk and thoroughly mix all this while sugar sand is completely dissolved. The resulting mixture is a little peel on a small fire, continuing to stir.

As soon as she thickens a little, gradually introduce oil and brandy. To check the readiness of the glaze, you need to drop a little on the saucer. If it is spread, you need to slaughter it a little longer, and if it holds well the form is ready. This chocolate ganash from cocoa is very tasty and does not require much time for cooking.

Cupcake filling cream

Chocolate Ganash on cream is very well suitable for the filling of pastries, macarunov and any sweets. There are many variations of such a cream, so you can experiment. For its preparation, you will need:

black Natural Chocolate - 100 g;
fat cream - 50 g;
oil - 70 g;
ripe strawberries - 50 g.

Strawberry with the help of a blender must be pulled to the state of the puree. Chocolate break into pieces, pour down a little fit cream and mix to a homogeneous state. Leave for a few minutes, and then enter a little softened oil. Through the sieve to throw the strawberry mashed potatoes into the finished mixture.

Cream transfer to the prepared confectionery bag and remove into the fridge. After that, you can use it to decorate various confectionery products.

Ganash on sour cream

Chocolate Ganash to cover the cake can be prepared on sour cream, especially since the recipe is very simple and does not take much time. This will require 8 tbsp. l. Sour creams, as well as 6 h. Cocoa and sugar sand. All components need to be thoroughly mixed to obtain a homogeneous mass and cook on slow heat until thickening, stirring all the time.

So that Ganash purchased a more beautiful color and an additional shine, you can add some oil to it. Literally in a few minutes you can make a very tasty cream.

Ganash with condensed milk

To make a coating based on condensed milk, it is worth using a chocolate ganasse recipe for incl. No special knowledge is needed, just comply with the proportions and consistently enter all products. For cooking, the glaze will need:

cocoa powder - 10 g;
condensed milk - 100 ml;
oil - 200 g;
chocolate - 250 g

To prepare the glaze chocolate, it is necessary to thoroughly grind, and then melt, constantly stirring, on the steam bath. The softened oil you need to beat with condensed milk to the formation of lush foam. Give chocolate a little cool, enter cocoa powder into it, and then gradually add the oil mixture.

Leave the resulting mass to frozen, about 10 minutes, and then apply it to the cake, forming beautiful drips. To make the drums of Ganash on the cake, you need to pour it on the middle of the dessert, and then gradually straighten up to the edges.

White chocolate cream

It looks very interesting to Ganash with white chocolate. It will take 110 ml of oily cream, 210 g of white high-quality chocolate, dye and flavor, if desired.

Ganash with white chocolate has a very gentle taste and shade. Among the main advantages of such a cream, it is possible to make it possible to make it completely any color if you wish, simply adding a dye.

Initially, you need to pour cream into a saucepan, put on the middle fire and leave before boiling. In hot cream, we gradually add chocolate broken pieces and stir up to a homogeneous state. To make a lush cream, you need to beat the mass at high speed by a mixer and put for some time in the refrigerator. As soon as the cream cools, you can use it as an ornament.

The recipe for chocolate ganas is very simple, and the methods of its use are a huge set. So, chocolate ganash under mastic levels the surface of the cake, creating a base for further work with the decoration of the cake. This is possible thanks to the unique property of Ganash - to stick, creating a smooth smooth surface.

Another way to use this cream is a chocolate ganash for macaroni. This is a win-win version of the filling, which is perfectly combined with Macarona. By adding various fruit purees instead of a piece of cream in a basic recipe, you can get a set of variations of Ganash, each of which will be surprised by interesting taste notes. Apply the finished Ganash to the center of cooled pasta macaroni, press the second half and hide in the refrigerator. Finished pasta will be strong and gentle. The cream reliably fastens half, not letting them fall apart even in hot weather.

Chocolate Ganash to cover the cake can be used and as an independent element of the finished confectionery decor. Smooth brilliant Ganash will create a wonderful surface of the cake, on top of which you can do anything else, the maximum decorate your favorite nuts.

The principle of preparation of Ganash is one, its various species differ only with the proportion and type of ingredients. It can be prepared from various types of chocolate, with the addition of flavors and fruit-berry purees (for example, Raspan Ganash, Mango). Chocolate Ganash, whose recipe you will read on this site - the base, which makes it possible for further flight of fantasy.

White Chocolate Based Ghanash

Ganash made of white chocolate for cake coating is also good as for a filling in a cake. He pleases with his bright color, as well as a very sweet taste. Optionally, you can add a banana puree.

For Ganasha on white chocolate, it is necessary to take white chocolate and cream 33% in the proportion of 2: 1, as well as some cream oil (10%). For example, 200 g of chocolate, 100 ml of cream, 10 g of oil.

Break the chocolate on the pieces, and the cream pour into the bucket and bring to a boil. As soon as they boil, pour cream to white chocolate. Now it remains to interfere with the resulting mass until the complete dissolution of chocolate. And then the product is ready to leave in the refrigerator for 2-3 hours, if necessary, you can leave for the night. After you need the need to get the yellowish mass and start to beat it with a mixer. In the process, you can add butter - it is necessary for the brilliance and more delicate structure of the cream. After this manipulation, Ganash thickens, turns and will be ready for use.

Useful tips:

Choose only high-quality products, as the success of your idea depends on this.
Check that it does not fall a drop of water, as chocolate may not melt.

Ganash Milk Chocolate (White Ganash)

This is a basic recipe for all occasions. Such Ganash is universal: Suitable for any functions, and also combines with most products.

The required proportion of chocolate and cream for Ganasha on milk chocolate 3: 2, as well as the 10th part of the creamy oil. For example, 300g milk chocolate, 200ml cream 33%, 30g cream oil.

Bring the cream to a boil, but do not boil. Fill them finely broken chocolate and completely melt it. Leave the resulting mass for several hours in the refrigerator. When you get the Ganash from the refrigerator, add the softened oil and take the mixer. Ganash made of milk chocolate ready.

Black chocolate ganash

This is the simplest chocolate ganash. It is not as sweet and soft, like previous cream options. But this is an excellent glaze to cover the cake, which can be prepared in the shortest possible time. It only needs to mix hot cream with chocolate, and then mix to completely dissolve chocolate. The proportions of chocolate and cream for black ghanas 5: 3. The main feature is just boiling cream. They contribute to the correct and uniform melting of chocolate.

Helpful advice:

In order to have time to cover the cake before the glaze freezes, put the tank with the finished ganash on the water bath.

Ganash from cocoa

Affordable and easy version. Well suits as glazes. To taste a little reminds truffle.

Ingredients: 170 ml of milk, 4 tbsp. l. Cocoa powder, 5 tbsp. l. Sugar, 100 g of butter.

Pour milk and bring it to a boil. Now pour sugar and cocoa. Boil Ganash on medium heat, stirring constantly, to completely dissolve sugar. Next, remove the future glaze from the fire and add the oil. Stir so that the oil is dissolved. When the mass be cooled, it will thicken and will be finally ready.

On this list of Ganash's basic recipes is complete. As you can see, all the options are prepared very simply, and the result always pleases with your taste and beauty. Moreover, you can adjust the consistency of the finished cream. Adding more cream, get a more liquid cream that can be powered by fruits or ice cream. Adding more chocolate, get a firm structure, perfectly suitable for croasan filling. Chocolate likes actually to all children and adults, it attaches an exquisite taste of any dessert. For this reason, you do not lose, deciding to cook this cream. Including its imagination and trusting its culinary intuition, you can create unique variations of chocolate ganasha. Culinary inspiration and pleasant appetite!

To bake a delicious, aesthetically attractive cake, you need to cook the Ganash cream for him. He is perfect for mastic. What is Ganash, and what he attracts the owners so much. The main quality of the cream is the minimum number of products used. It is suitable for any type of baking and has an exquisite taste. To prepare Ganash correctly, you need to have a skill. She comes with experience, but must be sure to try their strength.

What is Ganash

The creamy chocolate cream for the cake is now not surprising anyone, but it was not always. This emulsion was invented quite by chance, but quickly appreciated her delicate taste. Chocolate Ganash in the classic version is prepared based on cream. But confectioners went further and offer cream option on cream oil. It can also consist of two of these components. The prerequisite for the cream is the presence of chocolate.

The history of the cream

The recipe for chocolate ganasha appeared thanks to the accident, and fixed in cooking for a long time. In his invention, it did not cost again without French chefs. For a long time, they are considered to be the legislators of taste.

The young cook by negligence in the melted chocolate shed cream. For this provinity, he has a very strong chef. He called the negligent confectioner "Ganache", which is translated from French as a fool. Subsequently, Ganash from milk chocolate was typked and were amazed by his tender taste, but the unprenetored name to him was forever.

There are several types of this French delicacy. Chocolate cream cream is prepared based on: cream, oil or both. The main in preparation is the proportions and quality of components. Use chocolate ganash for cakes, cupcakes and pastries.

Features of the composition

The Ganas Recipe may include different types of chocolate. This is the main component, the quality of which depends how good the cream will be.

Chocolate for Ganas can use any. It is necessary to properly comply with the proportions to achieve the necessary fatness and consistency.

Ganash Classic involves the use of dark chocolate. In this case, the components are taken on the weight in the ratio of 1: 1.
Ganash on milk chocolate less fat. For him, the proportion changes to 2: 1.
For white chocolate, there is a lot of cream. The proportion of them to sweetness is 4: 1.
Ganash on a dark bitter chocolate is also made at the rate of 1: 1, but it has a specific taste. His children are most likely not assessed.

The proportions of the cream depends on how much cocoa oil is contained in chocolate. What is less, the more the need to refund fatness. In white chocolate, cocoa oil is practically absent, so the proportion looks like 4: 1.

The most simple in preparation is the Ganash on cream. It also has less calories and easier for the stomach. Delicious cream can be created using cream and oil. It is the most difficult for cooking. Oil composition cook easily. It turns out fat and heavy for the stomach.

Traditional recipe

The Ganash cream to cover the cake along the traditional recipe performed by French cooks looks like a clearly proportional cream, in which each gram must be taken into account. In the home version, you can experiment and search for the most acceptable options. The coating of the cake Ganash allows you to correct the roughness of the cortex and give a respectable species dessert. The cream is very tasty. It is rich and very chocolate.

Composition of products

So that Ganash is correct, it is necessary to observe the proportions and stick to the classic product set. For cream you will need:

250 g of fat cream;
250 grams of black chocolate.

Ganash with butter can not be called classic, but this product is a substitute for cream. So that the cream is high-quality, the ingredients should only be selected. Ganash from black chocolate has a rich taste. The fatty percentage of products is very high, and this is one of the features of the product. Ganash chocolate cream has a viscous consistency and is used hot.

Cooking

By choosing the best products, you need to start the cooking process. To properly make chocolate ganash according to the classic recipe, you need:

Tile must be broken on slices. Chocolate is placed in a skeleton. It is not necessary to smallest much, the product is still melted at a temperature.
Cream is heated in a separate dish. They must be brought before the appearance of bubbles around the edges, but not boiling.
A preheated cream flooded with chocolate slices. It is impossible to do on the contrary, so that the product is not burned.
Further is required only to interfere with the shovel so that the chocolate will completely break.

Ganash on oil is also obtained smooth and homogeneous. Its quality depends only on the selected products. Knowing how to cook Ganash, you can quickly decorate cupcakes and cakes. The cream can be stored in a refrigerator under the food film 2 days, so it is sometimes prepared in advance. It does not require warming up, at room temperature takes the necessary consistency.

Chocolate Ganash for Cake Coating with Honey

Delicious chocolate cream on cream has a lot of variations. You can cook Ganash on milk or sour cream, add condensed milk and oil to it. Also popular is an option with honey. The recipe for chocolate ganashes for lifts on the cake has a delicate taste and aroma.

Ingredients:

100 g of cream;
150 g of black chocolate;
50 g of butter;
50 g honey.

This Ganash is used to cover the cake. It is better to use black chocolate into it, since with a white cream will be very sweet. Chocolate Ganash for the coating is applied under mastic or to deceive the sides, make drips, give color variety, pretend the cakes. This cream can be called universal. Ganash on cake with honey is also preparing, as well as classic.

It is necessary to heat the cream, melt chocolate in them.
Honey is slightly warm and mixed with a creamy mass.
At the end, enter the oil and mix everything to uniformity.

Cream Ganash for the cake is soft and fragrant. It can be stored in the refrigerator. Ganash with honey, milk and white chocolate will be very sweet, it is advisable to choose black.

Cooking Chocolate Ghanas

https: //youtu.be/fdlfoj-umn8.

Recipe Ganasha on cream with chocolate

Delicious and fragrant chocolate cream cream can decorate a cake. By purchasing products, you need to pay attention to their composition. It is planned to use a chocolate cream cream for cake, then the bitter tile will not fit. Especially when the main consumers are children. In this case, it is better to choose a prescription ganasha cooked from milk chocolate. He is not as tart and sweeter.

In white and dairy products less cocoa oil. Its fatness is significantly reduced. So that Ganash was the desired consistency, it is necessary to balance the content of chocolate and cream, as well as introduce oil.

Ingredients:

500 g of white or milk chocolate;
cream in the amount of 350 g;
creamy oil - 50 g.

In the pastry shop, Ganash to decorate the cake is prepared in compliance with all proportions. Professionals have extensive experience in this matter. When Ganash is preparing at home, you can adjust the number of one or another product to achieve optimal consistency and taste. As a result, the cream should be smooth and homogeneous.

In order to make the Ganash for the cake correctly, it is necessary:

Creams are heated on fire until bubbles appear.
They pour into the pre-prepared chocolate and mixed up to homogeneity.
At the final stage, a softened oil is introduced, which should be melted from temperature. This requires constant mixing.

Cream for cake from cream and chocolate without oil can work out less concentrated. The main task is to achieve uniformity of constant stirring. Knowing how to make a ganash of milk and white chocolate, you can not worry about the quality of your baking.

Ganash under mastic

To create a culinary masterpiece with smooth surfaces, the method and technology of cooking Ganash is important. Mastics are laid out only on perfectly "disguised" cakes. Chocolate Ganash is suitable for decorating and aligning the cake.

Ingredients:

100 g of dark chocolate;
100 g of butter.

In order to prepare a chocolate ganash under mastic, you need:

Cook only on a steam bath. All devices and products must be prepared in advance.
A chocolate and softened oil is placed in a thick bottom sackane. Preheat the mass must be completely dissolved the main component and with constant stirring.
After the cream becomes homogeneous, it is removed from the steam bath and sends to cool for 30 minutes.

To properly pour the cake in Ganash, it is necessary to cool it a little to the cream thickening. We water gently and align with a knife. Cake with Ganash becomes smooth and ready for mastic.

Ghanasus Ganash

Chocolate Ganash for cake coating can be thick or more liquid. Then it will become a good layer for cakes. Can Ganash cream on milk to apply on the top layer of dessert? Of course, it will only need to cool it a little and water dosage so that it does not grow up. For glaze you need:

350 ml of milk;
50 g of sugar;
400 g of chocolate.

Cooking Ganash on milk is similar to a classic recipe. As in other cases, the basis is the quality of products and compliance with the proportions.

Milk is heated on a big fire up to 90 degrees.
Sugar falls asleep and stirred until complete dissolution.
Finally, you need to add a milk mixture into chocolate and melt it. Regular stirring will make it possible to achieve homogeneity.
The soft component of the casserole is whipped with a mixer at high revs. Ganash is light and air.

Cream can be used in warm and styled form. Ganash is suitable for covering the cake with subteps or just to pancakes and pancakes.

Cupcake filling cream

Chocolate Ganash can be decorate not only a cake, but also small cupcakes or cakes. It is used as a cream and perfectly copes with this feature. You need to know several secrets that allow you to make it light and air. Not only a chocolate cake, but the cupcake will acquire a special taste with cream.

Ingredients:

150 g of chocolate;
100 g of cream;
50 g of butter.

If black chocolate is selected for the cream, you can add sugar sand to taste. Ganash recipe for the classical principle is being prepared. Creams are heated, chocolate melts in them and oil is added at the end. Then the Ganash is slightly styled in the refrigerator. Before use, it is required to beat the mixer for 3 minutes to give airiness. It turns out Ganash for pastries - the best cream designed for decoration.

Ganash on sour cream

If there is absolutely no time, and the cake requires decoration, then the technology of cooking Ganash on the sour cream will conquer its simplicity. For cream, even chocolate does not need to acquire. The question arises as you can store or keep such a Ganash in the refrigerator. The cream can stand for 2 days. Chocolate Ganash has a simple and affordable recipe. It will take:

8 spoons are sour cream;
6 small spoons of cocoa;
6 teaspoons of sugar.

All components must be placed in a skeleton. Put it on fire and cook, constantly stirring, before thickening. Sugar is used in the cream to give it greater sweetness, as sour cream sour cream. The whipped Ganash from the dark chocolate becomes more air. It must be cold in the refrigerator. Flying Ganash is required within 3 minutes at high speed. If cream and chocolate is included in the cream, it is perfect for the cake, cakes and other baking. Also, Ganash can be used to decorate cakes and caps.

Ganash with condensed milk

Non-standard Ganash from chocolate, oil and condensed milk is prepared without cream. It can be used for cake filling as a cream. In this recipe, the basis is a condensed milk.

Ingredients:

chocolate - 250g;
200 g of oil;
150 g of condensed milk.

Ganash for layers and for a cake filling is softer, but very tasty. In order to make Ganash correctly and achieve the desired consistency, it is necessary:

melt in separate containers on the steam bath chocolate and oil;
condensed milk to bring to room temperature;
mix it with melted oil and beat slightly;
introduce the resulting mixture into chocolate;
stir up to achieve homogeneity.

This mass must immediately lubricate a chocolate cake or start baking. It can be stored in the refrigerator, but quickly freezes.

White chocolate cream

One of the most complex variants of the cream is the Ganash for coating a white chocolate cake. It is required that it is growing, and not lying in one non-sustainable cake on top attachment.

We will need

The soft and easiest chocolate ganash includes the following components:

cream - 50 ml;
100 g of white chocolate;
25 g of butter.

Milk Ganash is suitable for the beggar layer in the chilled form. Warm cream you can decorate the top of the dessert.

Cooking step by step

Prepare a chocolate ganash, like a decoration for a cake, easy, it is only necessary to clearly observe the proportions so as not to disturb the consistency.

Cream is warmed up to 90 degrees.
They must be pouring into dishes with prepared chocolate.
The whole lot is mixed until uniformity. Chocolate should disperse.
At the end of the cream, oil is introduced and mixed.
To decorate the cake or stuffing of baking, the mass is cooled and whipped.

Cream can be used for cakes, meringues or tubes. For all desserts, except for a cake, chocolate ganash requires a whipping for 3 minutes.

Roma Ganash

Cake covered with Ganash with rum, perfectly suitable for an adult company. It has a thin fragrance and spicy taste. It has a diverse recipes, but Ganash with expensive alcohol remains the privilege of adults. It clearly felt notes brandy or roma. Such Ganash is needed for a cake or small pastries. It does not hardly freeze and it turns out soft.

Products

The recipe for a chocolate ganasha for coating a cake with a row taste includes the following components:

chocolate - 250 g;
cream - 250 ml;
spoon of expensive alcohol.

A small list of products displays cream to the category of the most affordable and in demand.

How to cook

To make a color ganash for inclusions or classic black with the addition of Roma, you need:

On the stove you need to warm up cream, but do not bring them to a boil.
Pour hot fluid in pre-broken chocolate pieces.
Mass recommended to interfere until it acquires a homogeneous consistency.
At the end, a spoonful of brandy or rum is added and mix again.
For cupcakes, you can make a whipped Ganash. Before this cream is cool. Then he is whipped for 3 minutes.

Use Ganash is required immediately so that it does not lose volume. Very simple cream always adorns baking.

Each dessert requires a special approach. In order to prepare Ganash at home, it is necessary to comply with some simple rules.

So that Ganash is properly, it is recommended to adhere to the ratio and proportions of chocolate and cream.
Products should be only high quality.
Creams for cream are used from 33 percent of fatty and higher.
The composition of chocolate products can include any, but the proportions of the entire cream depend on the amount of oil.
Ganash on dark chocolate is obtained more saturated. Products are taken in the same proportions.
To make Ganash, you can take bitter black chocolate, but it is designed for an amateur. Make it sweeter allows sugar powder.
Dessert Ganash should be a homogeneous consistency. If it fails to mix it, then sums up the quality of the products or the warming up is incorrect.
Simple chocolate ganash can be with milk or condensed milk, honey or cream. The main thing: observe the proportions.

How is the Ganash for the cake, each mistress should know. They can decorate any other dessert, lubricate the cakes or arrange a cupcake. Knowing how to decorate the Cake Ganash, do not be afraid for taste and the appearance of your baking.

Classic chocolate ganash is a very simple and widespread chocolate cream. You have almost certainly met with him, even if you did not know that he was so called. Do you know such an insanely chocolate not quite a soft filling in chocolate candies or in thick chocolate tiles with filling? As a rule, it is Ganash. Does the dessert or the layer in the cake have a strange consistency - is it a dense cream, but softer chocolate? Most likely, this is also Ganash. The most famous cake with a chocolate ganash, which is crazy for all shocked - Demel cake, the second most popular cake in Vienna cuisine after Zache.

Classic Chocolate Ganash (as such a recipe would be called in the USSR - "Ganash according to GOST") is made from one piece of cream and two parts of chocolate. This Ganash can be used for everything - both in sweets, and as a cream for a cake, and for cake shaking, and for filling, it is universal. Such Ganash is easily cut, it plastic and at the same time keeps the form well. However, sometimes more rational to do more or, on the contrary, more Ganash.

Chocolate Ganash can be flavored by various confectionery fragrances, or his taste is enriched with the introduction of fruit and puree, zest or mint. In some cases, a small amount of butter is added to it.

As the Ganash himself is very, very simple, and telling there, in fact, nothing about. I will show here in the course of the case one example of its practical use is to fill the cake of the thick shell of Ganasha.

We will pour in the detachable metal form. Before the start of the preparation of Ganas, some preparatory activities should be made and with the form, and with the cake base. First, if the form will be used metallic, then you need to isolate the walls of the shape from Ganash with some film. I will have a strip of confectionery paper, you can also use food plastic (thick packets, and not a thin film, if you do not want folds on the walls of the cake). Silicone forms do not need to cover anything, they themselves from the frozen ghanas are remarkably separated.

I can not smoothly deceive the cakes, so for me the technology of cake plating Ganash, of course, is very convenient. But under it, the filling should have a smaller diameter than the form in which it is frozen. Therefore, the cakes and the remaining parts should either bake in a smaller form, or cut them. Here I am a form of a smaller diameter in the root of the contour.

Over the intended line, the excess is cut off with a knife.

The base is placed inside the shaped shaped paper so that there was a uniform gap between the filling and walls everywhere.

Now, and now, when all the preliminary preparation was carried out, you can begin to make Ganash. Because it is done easily and quickly. Grind chocolate.

Clean the crushed chocolate in hot, but not boiling cream, calmly stirring it with a spoon. No whites, no whipping.

And at that moment, when the ugly liquid meal from the previous frame will turn into such a beautiful brilliant thick cream with a homogeneous consistency, Ganash just will be ready! Confectionery fragrances are usually added at this stage so that the flavors do not disappear during cooking. As you can see, everything is very simple. Ganash is one of the most elementary creams, it is difficult to spoil it. The main thing is not to boil it during cooking.

Well, now - how to pour the Ganash cake to get a shell? Yes, just pour it on the cake, he crashes between the walls and the filling, it is liquid, while warm.

The surface must be slightly smoothed, the form is gently shaken so that the liquid mass is well distributed in the cavities around the filling, and there was no air bubbles. If the temperature in the room is below 20 ° C, then Ganash will freeze at room floor. If higher, then the cake should be put in the refrigerator, but not very cold.

Ready classic chocolate ganash is not cremist, but solid. Paper is easily separated from it.

The surface of the finished ghanas is more matte than liquid. For cutting cakes with a Ganashe coating, there is no need to heat the knife - Ganash cuts without breaking, just like a more dense cream, and not as a chocolate coating. How do you like the smoothness of the side surfaces of the cake, suits? I cream so smoothly do not deceive.

Probably, someone had a question, is it necessary to use a water bath for the preparation of Ganas, as it can be seen in my photos. No, absolutely not necessarily. I use it just so that you can take a long time to take pictures and Ganash does not frozen before I look it on the cake. You are quietly cooking Ganash and in any other saucepan - the main thing, do not bring it to a boil. As soon as chocolate began to melting in cream - immediately clean the saucepan from the fire and interfere with the receipt of this characteristic dark and shiny cream.