Ganache cream for covering the cake - 1 cooking recipes

Choose the best proven ganache recipes at bestrecipes24.com. Try options with black, milk and white types of chocolate, different proportions of cream and butter, cream thickness for other types of baked goods, sweets, sweet sauces. Add cognac or brandy for flavor. Find out the features of cooking and possible mistakes.

When choosing the type of chocolate for ganache, you must pay attention to the amount of cocoa butter in the sweetness. The smaller the mass of cocoa butter in the chocolate bar, the more it will be needed for the cream. When starting to create confectionery masterpieces, you need to remember that the main thing in this type of cooking is the proportions of products. The ratio of the proportions of dark chocolate to cream is 1:1, for milk chocolate - 2:1, for white chocolate - 3(4):1.

Interesting recipe: 1. Prepare chocolates and cream.2. Divide the tiles into small pieces.3. Pour water into the pan. In a heatproof bowl, combine the cream and chocolate.4. Heat in a water bath, stirring continuously, until smooth.5. Cool the mass to 40 degrees. 6. Add soft, warm butter into the cream.7. Beat the ganache with a whisk or mixer.8. In this form, the smooth, shiny cream is used for glazing cakes, muffins, pastries, berries and other fruits. 9. Cool the ganache for 1-2 hours, beat thoroughly.10. Use lightened airy cream for layers of cakes, fillings, and sweets.

Helpful tips:• If the ganache is made of dark chocolate, then you can add a little sugar or powdered sugar to the cream.• More cream will help make the ganache more liquid.• Liquor, cognac or brandy can add additional flavor.• The easiest way to level sponge cakes is with dry, with a warm spatula or knife if the cream has hardened too much.