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 thick 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

This thick emulsion of cream with chocolate is one of the best inventions of the French. It can be made from any kind: black, milky, white. For special admirers, even bitter will do. Ganache is used to cover the cake, as it keeps its shape perfectly, levels the surface for decoration, mastic. It is also used for decorating cupcakes, making sweets, decorating pastries, smearing cakes like cream. It makes a delicious filling for cakes, sweets. Excellent malleable material to mimic "natural" drips. A freshly whipped emulsion is used for the liquid filling of muffins, wafer rolls are stuffed with a cooled dense paste.

This delicious pasta hardens well. The thickness of the glaze is easily adjustable and directly depends on the temperature of the finished cream. If a thin coating is required, the mass is applied warm. If dense glazing is actual, the mass is applied cold.

How to make ganache at home? Let's take a closer look.

Classic recipe

In order for the chocolate ganache to cover the cake to turn out to be dense, harden in a timely manner, and be easily leveled, you need to learn how to make it correctly.

The best icing comes only from good, high-quality chocolate that melts perfectly and gives exceptional results when decorating products.

Your attention is presented to the ideal cooking option, proven by practice.

Ingredients:

• 200 grams of dark chocolate;
• 200 ml cream (30%).

Break the chocolate into pieces, add cream, put in a water bath. We interfere all the time. The result is a smooth, shiny homogeneous mass. Remove from the stove, wait until it cools down to 40 degrees. Done! The resulting paste is enough to level the product with a diameter of 20-23 cm. It is also good to use it for a cake layer. Please note that the constitution of the classic chocolate ganache is quite dense, it will not soak the cakes well. You need to use extra or "wet" biscuits.

If you plan to make milk chocolate cream, double the amount to give more stability. And if from bitter, then add 50-100 g of sugar to hot cream (to taste).

Recipe with condensed milk

Using this recipe, you will get an amazing cream, a favorite of many confectionery brands.

Ingredients:

• 250 grams of chocolate;
• 200 grams of butter;
• 100 ml of condensed milk.

In a small container, melt the first ingredient in a bath to a liquid consistency, leave to cool to a warm state.

Beat soft butter with a mixer (minimum speed!) For several minutes, we begin to add condensed milk in a thin stream. When the condensed milk is over, we also begin to pour in the chocolate. Whip for a few more minutes. We leave for 5-10 minutes. for cooling. Ready

Mix in 25 g of cocoa powder - the color of the ganache cream will become more saturated, beautiful.

milk recipe

Hearing this, the French confectioners would clutch their heads. How is it that there is no cream? Say what you like, but the recipe is very working - it has completely found its place under the sun. The finished cream is more like a frosting. However, it does an excellent job of leveling baked goods.

Ingredients:

• 200 g black classic;
• 100 ml of milk with a fat content of 2.5%;
• 200 g butter.

We break the high-quality main ingredient into pieces into hot milk, put it on a steam bath, stir, wait until the mass becomes homogeneous. We cool the finished mixture, begin to add to the soft butter in a spoonful, stir thoroughly. Optionally add powdered sugar (to hot milk), vanilla or cognac. It is better to cover the product with warm ganache.

Freshly prepared glaze is an excellent sauce for pancakes, pancakes, ice cream, fruits, cottage cheese desserts.

cocoa recipe

This variation of cream ganache for cake coating is prepared when you need to save a budget. True, the finished product will be less creamy than the original.

To make the glaze successful, and the taste does not differ from the classic one, we take the highest quality cocoa.

Ingredients:

• 100 grams of cocoa;
• 100 grams of sugar;
• 55 ml cream;
• 100 grams of butter.

Focusing on your taste, it is permissible to add sugar, but up to 50 g, otherwise the cream will remain semi-liquid.

Separately, mix cocoa with sugar. Add the mixture to the hot cream, brew at a minimum level of fire, stirring constantly with a spatula, until a homogeneous structure. Cool down. Add softened butter, mix.

At first, the paste will be watery, but as it cools gradually, the emulsion will thicken normally.

This paste is also used as a layer of cakes. Great for decorating cupcakes and cakes. It makes amazingly delicious homemade truffle sweets.

Recipe with honey

Are you going to bake a simple biscuit and use the French emulsion as a cream? Add honey! Such a simple trick will add zest to any pastry without tricks and fancy designs.

Ingredients:

• 100 ml cream;
• 150 g of chocolate;
• 50 g butter;
• 50 g honey.

We heat the first and second components in a water bath, stirring constantly. When a homogeneous mass is formed, remove from heat. Add honey to the mixture, stir to a single consistency, add softened butter, mix thoroughly again.

Recipe for sour cream

A tasty yet economical alternative to French emulsion is better known to us as "fondant". Ready for five minutes.

Ingredients:

• 200 ml sour cream;
• 50 grams of cocoa powder;
• 50 grams of sugar;
• 15 grams of butter.

We mix all the products, set the minimum level of fire, cook until thickened. We stir without stopping. We make sure it doesn't burn. We cover the pastry with warm fondant. The product itself should be at room temperature (not cold!)

Rum

Preparing this savory glaze is unusually simple. We choose the chocolate ganache recipe you like to cover the cake and at the last stage of preparation, add 1 tbsp. l. Roma.

From white chocolate

Pasta is obtained with a delicate creamy taste and aroma. White ganache is very popular among wedding confectionery professionals. This is the best solution for snow-white or light-colored mastic.

White chocolate ganache to cover the cake is prepared according to the Classic recipe, only instead of black you need 600 g of white chocolate (we increase the volume in order to stabilize the emulsion).

With cream and butter

This is a very stable mixture, it sticks to the cake "tightly".

Ingredients:

• 200 grams of black classic;
• 80 ml cream (30%);
• 120 grams of butter (82.5%).

First, we completely repeat the process of making a classic emulsion. To the mass cooled to 40 degrees, add soft, warmed to room temperature oil. If it's not warm enough, the mixture will separate! Mix the mass well with a spatula.

Wrap with cling film, hide in the refrigerator. This is an obligatory moment for stabilizing the density of the paste. After 2 hours, take it out of the refrigerator. Now here's the order

It is best to level the cake with a pastry spatula, heated under running hot water, wiped dry. The paste then melts directly under the spatula and instantly hardens again after it.

If you beat a cooled ganache for a cake for a couple of minutes, then an airy truffle cream will come out. To achieve the best result, you need to leave it to brew for 1 hour. It is very malleable to any confectionery whims, great for decoration, layers, fillings.

Hermetically sealed, ready-made pasta is stored in the refrigerator without compromising quality in accordance with the expiration dates of the ingredients used. If necessary, we take out the amount you need, warm it to room temperature for a couple of hours, beat with a mixer.

After processing the dessert with an emulsion, put in the refrigerator for 30-60 minutes. freeze. After settling, you can apply mastic.

We have sorted out the 9 best cooking recipes. The production is quite simple and quite fast. It remains the case for small - take it and do it. It is better to start your acquaintance with the classic recipe with cream in order to understand what you need to build on in further confectionery experiments.

Friends, we will be glad to see your progress in the comments on and will be happy to help with useful advice on how to fix minor flaws. See you…

If you love baking cakes and other sweets, then you have probably heard of ganache. True, for many this name has remained shrouded in a veil of secrecy. Today we decided to figure out what it is and how to cook it.

What is ganache?

Raspberry Cake Recipe

If you want to treat yourself and your household or guests to a delicious dessert with an exquisite taste, then try cooking this dish.

For the test, we need the following ingredients: 100 grams of butter (cold), 150 grams of ordinary and 50 grams of almond flour, 20 grams of brown sugar, one chicken egg and 4 grams of salt. In order to prepare ganache, you need to stock up on the following products: 180 ml of cream (minimum 33% fat), 300 grams of white chocolate, 170 ml of olive oil, vanilla pod and coarse sea salt or cereal (for example, Maldon). For the filling, we also need 300-400 grams of fresh raspberries. This amount of ingredients is designed for a baking dish with a diameter of 20-22 centimeters.

Cooking the dough

First, cut the cold butter into small pieces and put it in a blender bowl. Add in the sifted flour and salt. Grind to a state of fine crumbs. Add sugar and grind again. Pour the resulting crumb into a bowl, add the egg and quickly collect the dough into a ball until the butter begins to melt. Immediately after that, roll it out on a previously slightly floured sheet of baking paper. The thickness of the dough should be approximately 3 mm. We cover it with another sheet of paper and put it in the refrigerator for an hour.

After that, we take out the dough, roll it out to the required thickness and put it in a baking dish. We cover it with a heat-resistant film (a regular baking sleeve is also suitable for this purpose), cover it with rice or other small cereals and send it back to the refrigerator for 30-60 minutes. After we bake the dough in an oven preheated to 170 degrees for 10 minutes with rice and 15 minutes without it. Let the finished base cool down.

We proceed to the preparation of cream

This ganache recipe differs from the classic one in that it uses not black, but white chocolate. This gives the cream a special taste and piquancy. So, grind the chocolate and put it in a tall glass or bowl from an immersion blender. Pour the cream into a bowl and add the seeds himself. If there is such an opportunity, then let them brew overnight, if not, then heat the mixture to a boil, cool for 15 minutes, bring to a boil again and pour over chocolate.

Mix gently with a spatula until a homogeneous mass is formed. We lower the blender into the mixture and begin to pour in the olive oil in a thin stream. At the end, add salt to taste. As you can see, this ganache recipe is quite simple, but its taste exceeds all expectations.

To complete the preparation of our cake, spread the resulting cream on a chilled base and send it to the refrigerator until completely solidified. After that, put raspberries on top of the dessert. Delicious cake can be served on the table! Bon appetit!

So, today we learned what ganache cream is, the recipe of which is easy to prepare.

Ganache is a delicacy that comes from France. Chocolate butter cream, which is suitable for cakes, and as a base for mastic. This sweet blank will make wonderful decorations for any cakes and sweets. For a long time, the cream recipe remained a mystery to domestic culinary specialists, and photos of French sweets caused a lot of envy and admiration. Today, we will tell you how to make ganache at home with step-by-step instructions and all the subtleties.

How to cook ganache? What he really is? Where did he come from? This product is full of mysteries. Oddly enough, chocolate ganache cream appeared as a result of the usual accident. One French confectioner spilled warm cream into chocolate, and the owner of the shop in his hearts shouted at him “ganache”, which means “blockhead”. The name was so quickly established behind the delicacy that the French simply did not have time to come up with an appropriate name for the new-found cream. Since then, the yummy has been called cream ganache.

Basic French Ganache Creme Recipe

You do not have to stock up on a huge number of ingredients, since the ganache recipe is elementary simple. In the basic version, there is no sugar, the cream will come out with a light chocolate bitterness. For self-cooking at home, you will need:

• 110 ml. 35% milk cream;
• 100 gr. dark chocolate bar;
• 35 gr. quality butter.

Cream preparation scheme:

1. Break the chocolate bar, place in a bowl.
2. Pour the cream into a container and place on the stove. Bring to a boil, but do not boil.
3. Pour the warmed cream into the bowl with the chocolate chips and let it sit for a couple of minutes.
4. Gently stir the chocolate and cream with a whisk or spoon to form a smooth cream texture.
5. Enter butter. Mix again until smooth.

The cream is ready. It is possible to make white chocolate ganache in the same way as dark chocolate ganache. Chocolate ganache is the progenitor of all its other variations.

Chocolate ganache for mastic

Ganache for mastic is a chocolate-based paste, very dense in texture, which allows it to even out the surface of the cakes. It fits perfectly under the mastic, which is used to cover desserts. Ganache to cover the cake can be made from all varieties of chocolate, based on your taste preferences. It is very plastic and after its addition, tubercles and irregularities will not be noticeable under the mastic. For self-cooking cream at home, you need:

• 600 gr. white chocolate;
• 300 ml. 35% cream.

We prepare ganache for the cake like this:

1. Chop up the white chocolate and pour it into the bowl;
2. Bring the cream to a boil and remove from the oven.
3. Pour the cream into a bowl with chocolate, mix.
4. Beat everything with an immersion mixer into an elastic creamy mass.
5. Cover with cling film so that no air bubbles remain. Otherwise, the ganache mastic may become covered with an unappetizing crust.
6. Put it away to rest the night in the cold. White ganache should be infused.
7. In the morning, take your chocolate cake ganache out of the cold and let it warm up at room temperature for a couple of hours. Cold you will not be able to properly cover the cake.
8. At the end of the term, the cream is ready. They can level the cake, as white chocolate ganache cream is very plastic.

If an inelastic mastic is planned, ganache can be made strong. To do this, you need to do the same operation as described above, only take dark dark chocolate and fatter cream.

glaze ganache

Ganache icing is suitable for coating sweets, cakes and muffins, and the ganache recipe for these purposes is just as easy. Take:

• 1 glass of milk;
• 300 gr. Sahara;
• 160 gr. good butter;
• 6 tbsp cocoa;
• 1 tsp cognac.

Step by step instructions for cooking at home:

1. Qualitatively grind sugar and cocoa so that not the slightest lump remains.
2. Pour in the milk and stir until the sugar melts.
3. Boil the mass over low heat, continuing to mix, 10-15 minutes.
4. As soon as the future ganache glaze is ready, add butter and cognac to it.
5. To check if the icing is ready, you need to drop a drop on a saucer and see if it spreads, cook further. If it holds its shape, it's ready.

Ganache for pastry filling

French cream is perfect for fillings, cakes, any sweets. There are a lot of variations of the cream, allow yourself an experiment. To make an interesting ganache filling, take:

• 100 gr. dark chocolate;
• 50 gr. fat cream;
• 70 gr. butter;
• 50 gr. ripe strawberries.

Step by step cooking instructions:

1. Grind the strawberries with a blender into a puree mass.
2. Pour the chocolate into a bowl, pour over warm cream and stir until relatively homogeneous.
3. Leave for a couple of minutes, then add butter. Strain the strawberry puree through a sieve into the same mixture.
4. Send the cream in a pastry bag or sachet. Put away in the cold.
5. The filling is ready. It can be easily used in cooking, decorating dishes.

You can talk endlessly about desserts from France. Of course, you won’t be able to try everything in your kitchen. But French kerm ganache makes a lovely addition to any cake, muffin or candy in any kitchen.

Video: Ganache on white and dark chocolate

Ganache is a delicate creamy chocolate cream that is ideal for leveling any homemade pastry for mastic. Only with the use of ganache it is possible to ensure that the surface of the cake is even and smooth, and the mastic does not melt.

White chocolate ganache is easy to make at home. Thanks to this cream, you can create a real culinary masterpiece.

Check out the white chocolate ganache recipe for mastic and you will see how it needs to be properly applied to the surface and work with mastic.

White chocolate ganache with cream

Ready white chocolate ganache to cover the cake should be well infused in the refrigerator for at least 8 hours. That is why it should be prepared in advance. It is not difficult to do this. You will need:

• White chocolate - 300 g
• Cream - 200 ml

Before making ganache, prepare all the necessary ingredients: any white chocolate without filling and heavy cream.

Pour cream into a saucepan and place over medium heat.

Bring the cream to a boil and continue to simmer. Put chocolate in hot cream - so that it melts faster, it must be cut into thin strips or grated. When the chocolate has melted, remove the milk mixture from the stove and cool to room temperature.

Beat the white chocolate ganache cream well with a mixer (at medium speed) and refrigerate so that a crust does not form on the cream, cover it with cling film.

The cream can be used immediately, but it is best to keep it for several hours.

Lubricate the surface of the cake is best with a silicone spatula or a sharp knife.

white chocolate ganache recipe for frosting

If you can't find heavy cream, you can always use regular milk. White chocolate ganache for a milk cake is more tender and less greasy. To prepare it you will need:

• White chocolate - 400 g
• Milk (2-2.5%) - 2 cups
• Sugar - 1/2 cup

Break the chocolate into small pieces or grate.

Pour milk into a saucepan and put on fire.

Add sugar to the milk, stir and cook until it is completely dissolved.

After that, you need to add chocolate and cook for a few more minutes.

Remove the saucepan from the heat and place in a cool place. When the cream has cooled to room temperature, beat it well with a whisk or mixer. White chocolate ganache for cake toppings and pastry fillings is ready. Now it remains only to cool and let it brew. After that, it can be used for making homemade cakes.

Check out the white chocolate ganache recipe with photo and you will see how simple and easy it is to work with this cream.

Since the cream hardens in the refrigerator, very often many hostesses do not know how to properly apply it to the surface of the cake. To do this is quite simple.

Before applying white chocolate ganache under mastic on the surface of the cake, you need to beat it a little or slightly warm it in a bath to make it more plastic.

Spread the cream in a layer of about 1 centimeter on top of the cake and smooth it out.

Place parchment paper on top of the cake, spread with a spatula or knife to remove excess air.

Remove the cake from the refrigerator. When the cream has hardened, remove the parchment.

If you decide to decorate the cake with mastic, the cream should not be very cold. Let the cake rest for a while at room temperature.

Roll out the mastic on starch or powdered sugar - so that it does not stick to the table and does not tear. Then you can make any decorations from it to your taste.

Bon appetit!