Whipped ganache for topping the cake. Ganache. Proportions for different types of chocolate. The main types of cream

This recipe is the fruit of my personal research in the confectionery industry. Having prepared a large number of cakes, as a result of practical experience, I came up with a recipe for the perfect ganache for leveling and decorating cakes! I do not mind! I would like to present this recipe to you.

Benefits of my chocolate ganache for cake topping

First of all, this is a very tasty cream! Secondly, with this cream, you can repair irregularities of ANY depth and size on your cake! Thirdly, even a novice hostess can level the cake with this cream! It is easy to work with, as it retains plasticity for a long time and quickly stops flowing if you overheat the chocolate. It does not harden as quickly as pure chocolate. It is easy to align. After covering the cake with it, you can decorate it as you wish. Or continue decorating with the rest of the cream, which will already thicken and will be perfectly deposited from the pastry bag.

So, here is my pride and confectionery find - the perfect chocolate ganache to cover the cake! Take, use and enjoy! Surprise your family and friends!

Prepare butter at room temperature, condensed milk, a spoonful of cocoa and chocolate.

Let's hang out the chocolate. Do not be greedy, it is he who will make this cream irresistible!

We put it on a steam bath to melt and we will interfere in the process.

In the meantime, beat the butter until fluffy and add the condensed milk. Continue beating with the mixer.

Add cocoa and continue beating. Then pour in the melted chocolate and mix everything until smooth.

The cream will turn out a little watery, but this is because the chocolate is warm. Leave the chocolate ganache to cover the cake for 5 minutes on the table...

And prepare your own tool for working with chocolate. What? Do you have nothing? Then you can use a spatula and a metal ruler.

We take our cake out of the fridge...

And let's get started. The cream thickened a little, but this is the one for work, and after a few minutes we have not some kind of blank with uneven sides, but almost ... almost ready cake.

For finer alignment, we use a thinner tool - a palette knife. We will finally cover any holes with them and smooth out the bumps.

Well, somehow, that's how it happened. I note that you can level the cake endlessly, so the main thing is to stop in time.

Now let's send our cake to the cold and decide what we will do with it next. Will we decorate with cream flowers, or maybe with ruffles? Or maybe just sprinkle cocoa and lay out a few chocolate decorations, or maybe cover with mastic? Oh, I don't know what to do next. The morning is wiser than the evening!

To bake a delicious, aesthetically attractive cake, you need to prepare ganache cream for it. It perfectly suits the mask. What is ganache, and why does it attract housewives so much. The main quality of the cream is the minimum amount of products used. It is suitable for any type of baking and has an exquisite taste. To cook ganache correctly, you need to have skill. It comes with experience, but you must definitely try your hand.

What is ganache

Creamy chocolate cake cream is no surprise now, but it wasn't always like that. This emulsion was invented quite by accident, but its delicate taste was quickly appreciated. Chocolate ganache in the classic version is prepared on the basis of cream. But confectioners have gone further and offer a variant of buttercream. It can also consist of these two components. A prerequisite for the cream is the presence of chocolate.

The history of the cream

The recipe for chocolate ganache appeared thanks to an accident, and was entrenched in cooking for a long time. In his invention, again, it was not without French chefs. They have long been considered tastemakers.

The young chef accidentally spilled cream into the melted chocolate. For this offense he was very strongly scolded by the chief. He called the negligent confectioner "ganache", which is translated from French as a fool. Subsequently, they tried milk chocolate ganache and were amazed by its delicate taste, but the unpresentable name stuck to it forever.

There are several types of this French delicacy. Chocolate buttercream is made with cream, butter, or both. The main thing in cooking is the proportions and quality of the ingredients. Use chocolate ganache for cakes, muffins and pastries.

Composition features

A ganache recipe may include different types of chocolate. This is the main component, the quality of which determines how successful the cream will be.

Any chocolate can be used for ganache. It is necessary to correctly observe the proportions in order to achieve the necessary fat content and consistency.

Classic ganache involves the use of dark chocolate. The components in this case are taken by weight in a ratio of 1:1.
Ganache on milk chocolate is less fat. For him, the proportion changes to 2:1.
White chocolate needs a lot of cream. Their proportion to sweetness is 4:1.
Ganache on dark bitter chocolate is also made at the rate of 1: 1, but it has a specific taste. The kids probably won't appreciate it.

The proportions of the cream depend on how much cocoa butter is contained in the chocolate. The smaller it is, the greater the need to compensate for fat content. In white chocolate, cocoa butter is practically absent, so the proportion looks like 4:1.

Cream ganache is considered the easiest to prepare. It also has fewer calories and is easier on the stomach. A delicious cream can be created using cream and butter. It is the most difficult to prepare. The oil composition is easy to prepare. It turns out fatty and heavy for the stomach.

traditional recipe

Cream ganache for covering the cake according to the traditional recipe performed by French chefs looks like a clearly proportional cream in which every gram must be taken into account. At home, you can experiment and look for the most acceptable options. Covering the cake with ganache allows you to correct the roughness of the cakes and give the dessert a respectable look. The cream is very tasty. It is rich and very chocolatey.

Composition of products

In order for the ganache to turn out right, it is necessary to observe the proportions and adhere to the classic set of products. For the cream you will need:

250 g of heavy cream;
250 grams of dark chocolate.

Ganache with butter can not be called a classic, but this product is a substitute for cream. In order for the cream to turn out to be of high quality, the ingredients must be only selected. Dark chocolate ganache has a rich taste. The percentage of fat in products is very high, and this is one of the features of the product. Chocolate ganache cream has a viscous consistency and is used hot.

Cooking

Having chosen the best products, you need to start the cooking process. To properly make chocolate ganache according to the classic recipe, you need:

The tile must be broken into pieces. Chocolate is placed in a saucepan. No need to grind too much, the product will still melt at a temperature.
Cream is heated in a separate bowl. They must be brought to the appearance of bubbles around the edges, but do not boil.
Warmed cream is poured into a saucepan with pieces of chocolate. Do not do the opposite so that the product does not burn.
Next, you just need to stir with a spatula so that the chocolate is completely dispersed.

Ganache in oil also turns out smooth and uniform. Its quality depends only on the selected products. Knowing how to make ganache can quickly decorate cupcakes and cakes. The cream can be stored in the refrigerator under cling film for 2 days, so it is sometimes prepared in advance. It does not require warming up, at room temperature it takes on the necessary consistency.

Chocolate ganache to cover the cake with honey

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

Ingredients:

100 g cream;
150 g dark chocolate;
50 g butter;
50 g honey.

This ganache is used to cover the cake. It is better to use dark chocolate in it, as it will be very sweet with white cream. Chocolate ganache for coating is used under mastic or to coat the sides, make streaks, give color variety, layer cakes. This cream can be called universal. Ganache for a cake with honey is prepared in the same way as the classic one.

It is necessary to heat the cream, melt the chocolate in them.
Heat honey slightly and mix with creamy mass.
At the end, add the oil and mix everything until smooth.

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

Chocolate ganache video

https://youtu.be/fdLFoJ-uMn8

Chocolate cream ganache recipe

Delicious and fragrant chocolate cream with cream can decorate the cake. When purchasing products, you need to pay attention to their composition. It is planned to use chocolate cream cream for the cake, then the bitter tile will not work. Especially when the main eaters are children. In this case, it is better to choose a ganache recipe made from milk chocolate. It is not as tart and more sweet.

There is less cocoa butter in the white and dairy product. Its fat content is significantly reduced. In order for the ganache to be the right consistency, it is necessary to balance the content of chocolate and cream, as well as introduce butter.

Ingredients:

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

In a pastry shop, ganache cream for decorating a cake is prepared in compliance with all proportions. Professionals have a lot of experience in this matter. When preparing ganache at home, you can adjust the amount of a particular product to achieve the optimal consistency and taste. As a result, the cream should be smooth and uniform.

In order to make ganache for the cake correctly, you must:

Cream is heated on fire until bubbles appear.
They are poured into pre-prepared chocolate and mixed until smooth.
At the final stage, softened butter is introduced, which should melt from the temperature. This requires constant stirring.

Cream for a cream and chocolate cake without butter may turn out to be less concentrated. The main task is to achieve uniformity by constant mixing. Knowing how to make milk and white chocolate ganache, you can not worry about the quality of your baking.

Ganache for mastic

To create a culinary masterpiece with smooth surfaces, the method and technology of making ganache are important. Mastic is spread only on perfectly “disguised” cakes. Chocolate ganache is suitable for decorating and leveling the cake.

Ingredients:

100 g dark chocolate;
100 g butter.

In order to prepare chocolate ganache for mastic, you need:

We cook only on a steam bath. All devices and products must be prepared in advance.
Chocolate and softened butter are placed in a saucepan with a thick bottom. It is necessary to heat the mass until the main component is completely dissolved and with constant stirring.
After the cream becomes homogeneous, it is removed from the steam bath and sent to cool for 30 minutes.

To properly pour the cake with ganache, you need to cool it a little so that the cream thickens. Water carefully and level with a knife. Ganache cake becomes smooth and ready for fondant.

glaze ganache

Chocolate ganache to cover the cake can be thick or thinner. Then it will become a good layer for cakes. Can milk cream ganache be applied to the top layer of dessert? Of course, you only need to cool it a little and water it in doses so that it does not spread. For glaze you need:

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

Cooking ganache with milk is similar to the classic recipe. As in other cases, the basis is the quality of the products and the observance of proportions.

On a large fire, milk is heated to 90 degrees.
Sugar is poured into it and mixed until completely dissolved.
Finally, you need to add the milk mixture to the chocolate and melt it. Regular stirring will help achieve uniformity.
The soft component of the stewpan is whipped with a mixer at high speeds. The ganache is light and airy.

The cream can be used warm or chilled. Ganache is suitable for covering a cake with smudges or just for pancakes and pancakes.

Cream for filling cakes

Chocolate ganache can decorate not only a cake, but also small cupcakes or cakes. It is used as a cream and does an excellent job of this function. You need to know a few secrets that allow you to make it light and airy. Not only chocolate cake, but also cake will acquire a special taste with butter cream.

Ingredients:

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

If dark chocolate is chosen for the cream, then you can add granulated sugar to taste. A ganache cream recipe is being prepared according to the classical principle. The cream is heated, chocolate is melted in them and butter is added at the end. Let the ganache cool slightly in the refrigerator. Before use, it is required to beat it with a mixer for 3 minutes to add airiness. It turns out ganache for cakes - the best cream intended for decoration.

Ganache on sour cream

If there is absolutely no time, and the cake requires decoration, then the technology for making ganache on sour cream will conquer with its simplicity. You don't even need to buy chocolate for cream. The question arises how long such ganache can be stored or kept in the refrigerator. The cream can stand for 2 days. Chocolate ganache has a simple and affordable recipe. It will require:

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

All components must be placed in a saucepan. Put it on the fire and cook, stirring constantly, until it thickens. Sugar is used in cream to give it more sweetness, as sour cream sours. Whipped dark chocolate ganache becomes more airy. It needs to cool down a bit in the fridge. Whip the ganache for 3 minutes at high speeds. If the cream includes cream and chocolate, then it is perfect for cake, pastries and other pastries. Ganache can also be used to decorate cakes and cupcakes.

Ganache with condensed milk

A non-standard ganache made from chocolate, butter and condensed milk is prepared without cream. It can be used for filling the cake as a cream. This recipe uses condensed milk as the base.

Ingredients:

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

Ganache for the layer and for the filling of the cake turns out to be softer, but very tasty. In order to make ganache correctly and achieve the desired consistency, you must:

melt chocolate and butter in separate containers on a steam bath;
bring condensed milk to room temperature;
mix it with melted butter and beat lightly;
add the resulting mixture to the chocolate;
stir until smooth.

With this mass, you must immediately lubricate the chocolate cake or start baking. It can be stored in the refrigerator, but it hardens quickly.

Cream with white chocolate

One of the most difficult cream options is ganache for covering a white chocolate cake. It is required that it spread, and not lie in one unpresentable cake on the top cake.

We'll need

The softest and lightest chocolate ganache includes the following ingredients:

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

Milk ganache is suitable for a layer of chilled cakes. Warm cream can decorate the top of the dessert.

Cooking step by step

It is not difficult to prepare chocolate ganache as a decoration for a cake, you only need to strictly observe the proportions so as not to disturb the consistency.

Cream is heated to 90 degrees.
They must be poured into dishes with prepared chocolate.
The whole mass is mixed until smooth. The chocolate should melt.
Finally, butter is added to the cream and mixed.
To decorate a cake or pastry filling, the mass is cooled and whipped.

The cream can be used for cakes, meringues or tubes. For all desserts except cake, chocolate ganache requires 3 minutes of whipping.

Rum ganache

A cake covered with rum ganache is perfect for an adult company. It has a delicate aroma and spicy taste. The dish has a variety of recipes, but ganache with expensive alcohol remains the privilege of adults. It clearly felt notes of cognac or rum. This ganache is needed for a cake or small pastries. It doesn't dry out too much and is soft.

Products

The rum-flavored chocolate ganache recipe includes the following ingredients:

chocolate - 250 g;
cream - 250 ml;
a spoonful of expensive alcohol.

A small list of products brings the cream into the category of the most affordable and in demand.

How to cook

To make a colored ganache for smudges or classic black with rum, you need:

On the stove, you need to heat the cream strongly, but do not bring it to a boil.
Pour the hot liquid into the previously broken into pieces chocolate.
It is recommended to mix the mass until it acquires a uniform consistency.
At the end, add another spoonful of cognac or rum and mix again.
For cakes, you can make whipped ganache. Before this, the cream cools down. Then it is whipped for 3 minutes.

It is required to use ganache immediately so that it does not lose volume. A very simple cream always favorably decorates pastries.

Each dessert requires a special approach. In order to prepare ganache at home, you must follow a few simple rules.

In order for the ganache to turn out correctly, it is recommended to adhere to the ratio and proportions of chocolate and cream.
Products must be of the highest quality.
Cream for cream is used from 33 percent fat and above.
Any chocolate can be included in the composition of products, but the proportions of the entire cream depend on the amount of oil in it.
Dark chocolate ganache is richer. Products are taken in equal proportions.
To make ganache, you can also take bitter dark chocolate, but it is designed for an amateur. Powdered sugar makes it sweeter.
Ganache dessert should be of a uniform consistency. If you can’t mix it, it means that the quality of the products is failing or the heating is done incorrectly.
A simple chocolate ganache can be with milk or condensed milk, honey or cream. The main thing: keep the proportions.

How to make ganache for a cake, every housewife should know. They can decorate any other dessert, grease cakes or arrange cupcakes. Knowing how to decorate a cake with ganache, you don’t have to be afraid for the taste and appearance of your baking.

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

So, from words to actions. Below are four different ways to make ganache to decorate 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 a high cocoa content, approximately 100 grams;
Butter, about 35 grams.

It is easy to prepare this dessert according to the classic French tradition. First you need to break the chocolate into small pieces. Put it in a bowl.

Next up is cream. They are poured into a saucepan and brought to a boil (however, seething should not be allowed). The recipe is quite simple, and the next step is mixing the chocolate with the creamy mass. You don't need to stir, just pour the hot cream over the chocolate. Leave the bowl alone for a couple of minutes.

Then you have to turn the chocolate with cream into a cream with a whisk. The final touch is butter. After adding it, the contents of the bowl must be mixed again. Now the classic chocolate-based ganache is ready. But this is only the beginning!

Rum ganache

This unusual recipe will appeal to lovers of the exotic. Dessert will require about twenty minutes of your time. For cooking 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 should be on low heat or in a water bath. Chocolate is poured with boiling cream and a thick cream is obtained with the help of a whisk. When the mass has become homogeneous, add a spoonful of rum or cognac. Mix again. The cooled cream will decorate any dessert and give it a piquant taste.

Delicate and light white cream is very popular in Italian cuisine. The recipe below is perfect for topping a cheesecake, macaroon filling, or a classic cherry pie.

Ingredients:

200 grams of white chocolate
100 ml cream (the fatter the better)
vanilla and spices (optional)

The cooking 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 a homogeneous mass. Next, the future ganache is whipped with a mixer. The recipe implies the smoothest surface of the ganache. After that, the cream is cooled in the refrigerator. The resulting delicacy can 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 cooking 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 the 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, then you must first shake it. When the milk warms up a little, sugar is added to it. Be sure to mix the workpiece thoroughly so that the sugar dissolves completely.

When the milk has reached about 90 degrees, they need to pour chopped chocolate and leave for a few minutes. The future dessert must be gently 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 other important 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 in any ganache.

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

Ganache is traditionally used for baking, but a more runny version can be used to imaginatively serve ice cream, soufflés, baked apples, and other desserts.

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

Video recipe for making cream ganache

Fans of homemade cakes used to look with envy at cakes prepared by French confectioners. Such confectionery products delight with their beauty and originality. The secrets of the French masters have been revealed, and now every housewife can make cream ganache for a cake in her kitchen.

Cream for ganache cake: recipe

Do you like to bake cakes in your free time, and their unusual creative decoration is your hobby? Then you probably need to master the technique of making ganache cream to decorate confectionery. Most often, such a cream is used specifically for leveling cakes and decorating. But for the impregnation of cakes, it is better not to use ganache.

If you believe the legends, then the ganache cream has French roots and it was invented quite by accident. One confectioner, due to his awkwardness, spilled cream into melted chocolate, for which he was scolded and called ganache. It turns out that in translation from French this word means blockhead.

So, a lot of time has passed since then, and the resulting product has become an exquisite cream, known throughout the world. The name has remained - ganache. Today you will learn how to prepare chocolate ganache cream for a cake.

On a note! Milk or dark chocolate is used to make ganache. Even better - choose a confectionery glaze.

Compound:

0.5 kg of butter;
1 kg of chocolate icing.

Cooking:

Cooking cream according to the French recipe

Even the most experienced and eminent confectioners baked goods are not always perfect. To hide all the shortcomings, the cakes must be "primed" or "putty". Cream ganache is ideal for coating the cake.

As already mentioned, there are several options for its preparation. You can make ganache with cream and chocolate.

On a note! Take not only bitter or milk chocolate as a basis. For example, white chocolate or confectionery icing is used to decorate wedding cakes.

Compound:

0.3 kg of milk chocolate;
0.3 kg of dark chocolate;
0.3 l cream with a fat concentration of 20%.

Cooking:

On a note! If you need to make a multi-colored ganache, use white chocolate and food coloring. By analogy, a ganache cream is prepared for a mastic cake. If the mastic is not very elastic, take cream with a high percentage of fat and dark chocolate.

Universal cream ganache

Cakes are associated with the holiday. Unfortunately, festive events are not too frequent guests in our lives. If you like to spoil your household and often cook cakes or cookies, you can use ganache cream to decorate such pastries. And its recipe is very simple.

Compound:

cow's milk - 1 tbsp.;
cognac - 1 tsp;
cocoa powder - 6 tbsp. l.;
butter - 160 g;
granulated sugar - 0.3 kg.

Cooking:

Sift the cocoa powder through a fine sieve.
Add sugar to the same bowl.
Mix dry ingredients. In no case do not allow the formation of lumps.
Now pour in cow's milk at room temperature.
Once again, mix everything well.
Pour this mass into a heat-resistant dish and send it to the stove.
Boil the mixture for a quarter of an hour. Don't forget to stir it constantly.
Remove from stove and cool slightly.
Now add soft butter.
Add cognac.
Beat the cream with a blender or immersion mixer.

On a note! Ganache cream prepared according to this recipe can be used to decorate cookies, muffins, and cakes. Checking its readiness is simple: put a little cream on a saucer. If the drop holds its shape, then you have made the perfect ganache.

Culinary experiment

It was mentioned above that ganache is not suitable for lubricating cakes and filling confectionery. Improve the recipe a little, and you will get the perfect filling, prepared according to the recipe of French confectioners.

Compound:

dark chocolate - 0.1 kg;
butter - 70 g;
50 ml cream;
50 g strawberries.

Cooking:

We wash the strawberries with running water.
We remove the tails.
Grind the berries to a puree consistency.
Lightly heat the cream in the microwave.
Break the chocolate bar into pieces.
Combine with cream.
Mix well and add soft butter.
Grind the strawberry puree in a sieve and add to the main mass.
Once again, mix well until smooth.
We insist the cream in the refrigerator until thickened.
This ganache is used for filling and decorating pastries.

Description

Cream ganache is a thick mixture prepared on the basis of chocolate, cream and butter. Ganache is often used to decorate and impregnate confectionery. This chocolate cream was first made in a French patisserie called Sirodena in 1849. Depending on the components of the product, the temperature at which it should be served on the table changes.

Most often, ganache is used to make huge and chic cakes to soak, line, or decorate with a pattern. The preparation of chocolate ganache does not require a large amount of funds. The main thing is that the chocolate is natural, otherwise it will curl up, connecting with the cream.

There are three types of ganache: based on milk, dark and white chocolate. Also, the cream may differ in flavor, for example, it may be mint, lemon, etc. To do this, just add a little mint or zest to the cream. An unusual taste is obtained by adding all kinds of fruit purees.

You can learn more about how to make white and dark chocolate ganache from the following step-by-step recipe with a photo.

Ingredients

(100 g (cocoa content of at least 70%))
(150 ml)
(30 g)
(50 g)
(200 g)

Cooking steps

First, let's make a cream based on white chocolate.

Break the white chocolate bar into small pieces. Turn on the stove to melt the chocolate with a water bath.

Add hot cream to chocolate.

Remove chocolate from heat every 20 seconds and mix thoroughly. The main thing is that it does not overheat, otherwise it will curl up.

Stir the white chocolate mass until smooth and let cool. After it has cooled slightly, put the butter and mix all the ingredients again.

Pour the resulting cream into a pastry bag.

We tie the bag with an elastic band and put it in the refrigerator for 5 hours (better, of course, at night). Before using the cream, we take it out for one hour so that it becomes at room temperature.