2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The ganash is probably the most delicious filling with which to prepare any cakes and pastries you want. Apart from being suitable for filling, it can also serve as a base for smaller cakes such as truffles or for decorating various cakes.
Its taste is rich, with a wonderful aroma and there is hardly a child who does not like to lick the bowl in which his mother cooked ganache. In addition, the recipe for it is not difficult to implement and takes no more than 15 minutes.
It is made from cream, chocolate and a little butter, and whether it will be sweeter or bitterer depends on whether you choose natural dark chocolate or milk with added sugar.
It is important to remember that the ratio between cream and chocolate should be 1: 3. Before we introduce you to the method of preparation of ganasha, it is good to be familiar with the history of its origin.
From the time when ganache began to be made, around the 1950s, there has been controversy over whether it was created by Swiss or French confectioners.
According to some, it originated in an old Parisian confectionery, and according to others, the idea for ganasha is Swiss, as it was used to make truffles. And they are a Swiss creation.
Whatever the truth, the unadulterated and natural taste of ganasha is fast becoming a favorite pastime of all confectioners, chefs and more experienced housewives. Here is the most common recipe how to prepare it and an idea of what to use it for:
Ingredients: 250 g chocolate (not too sweet), 2 tablespoons butter, 3/4 tsp whipped cream
Method of preparation: The chocolate is broken into pieces and placed in a suitable container. Separately mix the butter and cream and allow to warm on a low heat. Everything should be done gradually.
Once the cream mixture starts to boil, pour over the chocolate and wait for it to melt with gentle stirring. When a homogeneous mixture is obtained, it means that the ganache is ready.
If you wish, you can add ground nuts, an alcoholic essence such as rum, brandy, cognac or vanilla to the above-mentioned classic recipe for ganache.
In addition to truffles, ganache can be used alone as a cold cream, for filling cakes or rolls, for candy and any other pastries.
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