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DISH NAME : GANACHE

  • Origin : FRANCE
  • Category : CAKES, COOKIES AND BAKES
Preparation Time : 20 minutes
Cooking Time : 15 minutes
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Description

Ganche is pronounced ga-na sh. It is a creamy mixture of chocolate and fresh cream used for filling and frosting cakes and pastries.
There are 3 types of ganache.
1) Thin ganache--used for pouring over cakes as a glaze. The ratio of chocolate to cream is then 1:1.
2) Rich ganache-- used for filling and frosting of cake. The ratio is 1.5 :1, chocolate to cream.
3) Truffle ganache-- this is a very thick ganache and can be used for frosting and piping.The ratio of chocolate to cream is 2:1.

Note

1) The cream used here is dairy cream with 35 percent fat. You can also use a low fat cream. But do not use a non dairy whipping cream. i used Milky mist fresh cream.
2) Ganache can be stored in the fridge for 3 days and in the freezer for 3 months.
3) For a more thicker ganache, reduce the quantity of cream.
4) Butter is added to give a good shine to the ganache.
5) Flavors like, liqueur can be added to ganache.
6) Dark chocolate compound can also be used.

  Gm.s 
Quantity Name
400  Gms.Dark chocolate compound
2  Tbsp.Butter, unsalted
1  CupCream

Method

1) Chop chocolate into small even sizes.
2) Heat cream on a low fire till you see bubbles around the edges. Remove from fire.
3) Pour the hot cream over chocolate.
4) After 5 minutes,stir to melt the chocolate. Let chocolate and cream mix together to form a silky satiny mix.
5) Once cool, use for frosting.
6) If keeping in the fridge to use later, bring to room temperature before using. Or it can be warmed lightly.