How to Make Ganache
Portion: 
Preparation: 
( 10 oy 4,30/5)
Hello Dear Friends,
This week from pastry cream My practical and simple recipe that will complete the cakes you have prepared later. Chocolate Ganache there is next.
Ganache -Ganache- Ganache what? It is a kind of pastry cream used to decorate desserts, to fill the inside of cakes, to cover the outside, to prepare puff pastries.
your sponge cake You cooked and rested. While he is resting pastry cream You prepared it and threw it in the closet. Finally, prepare your chocolate ganache and put it in the refrigerator.
All that remains is to combine them all.
As you can see in the video, the ganache is quite liquid at first. It starts to thicken as soon as you put it in the fridge.
Video Description of the Recipe:
Love…
How to Make Ganache Ingredients for the Recipe
- 200 gr. couverture chocolate (ivory, milk or dark)
- 200 ml. Milk cream (200 box of 1 ml cream)
How to Make Ganache How To Make The Recipe?
- Put the milk cream in a medium saucepan.
- Heat the cream on low heat until it reaches a temperature that will not burn your fingers.
- Cover the bottom of the cream with enough heat and add the couverture chocolate into it and mix until the chocolate is completely melted.
- Take the ganache you prepared in a bowl and let it rest in the refrigerator for 20-30 minutes.
- You can use your concentrated ganache in your cakes and cupcakes.
200 ml cream 250 g chocolate is enough for which size cake?
Eggs are made with kanaj, my friends.
We are driving the middle layer for cake cream, do you have a video?
Hello, we are applying the pastry cream to the middle floors. Yours sincerely
I made 200 ml of milk cream and 250 grams of white couverture chocolate and kept it in the refrigerator for 1 day, but when I took it out and spread it on the cake, too much liquid remained and flowed down the sides, what can I do to thicken it? (By the way, pastry cream and sponge cake came in perfect consistency, thanks for the recipe :)
Hello, first of all, good luck :) To make ganache in white chocolate, you need to use less cream. You can try to intensify it by increasing the amount of chocolate. Yours sincerely