Ganache recipe for coating a cocoa cake. White chocolate cream ganache for covering the cake

Ganache is a French chocolate cream, plastic, having a soft but dense consistency. It is almost universal: it is used as a filling for sweets and croissants, layering cake layers, covering cakes and pastries, leveling their surface with mastic. The composition of the ganache is simple: chocolate and cream. The recipe with cream and butter is also considered a classic. The remaining ingredients (powdered sugar, flavorings, rum, cognac) are added as desired, they are not mandatory. Making this unusual cream is easy.

Cooking features

There are many recipes for ganache, because in French cuisine it is believed that even a few drops of syrup added to the cream radically change its taste, allowing you to get a new dish. But there are also general principles.

The optimal consistency of ganache depends on what it is intended for. Usually, a more liquid cream is prepared to cover cakes, which spreads easily, smoothly enveloping the confectionery product. To layer the cakes, they often use versions of cream with butter or alcohol components, which allow the cakes to be at least slightly soaked. If the cakes are made from dough that does not absorb the cream well, it is better to use something more liquid (syrup, liqueur, Madeira) for impregnation rather than ganache. To fill croissants, thick ganache is used, usually with the addition of butter. Candy also requires a product with high density.
The quality of the finished product depends on the quality of the original ingredients. In chocolate intended for making cream, the cocoa content must be at least 40%, cocoa butter - at least 20%. High-quality chocolate melts in your hands, and when you break a bar, a characteristic crunch is heard. At the same time, good chocolate does not crumble.
The ratio of chocolate to cream depends on the cocoa content of the main ingredient. If the ganache is made from dark chocolate, use about the same amount of cream or slightly less than the main ingredient. You will need 2 times more milk chocolate than cream, and 3 times more white chocolate. Some of the cream is often replaced with butter.
A common mistake novice cooks make is using ingredients at the wrong temperature to prepare ganache. The oil must be warmed to at least room temperature and softened, so take it out of the refrigerator in advance. The cream is heated on the stove or in a water bath, but do not allow it to boil. When melting chocolate in cream, boiling is also not allowed. This should be done either with low heat, or by removing the container with cream from the stove.
The classic ganache recipe allows you to do without the help of kitchen appliances, but many housewives prefer to beat the cream with a mixer.
Mix the chocolate with cream and butter until the product acquires a glossy shine. After cooling, the cream will become matte, but this is already considered normal.
For glazing confectionery products, ganache is used liquid, otherwise it will harden and its use for coating cakes will become difficult. To sandwich cake layers or fill sweets, it is recommended to cool the ganache for 1–2 hours, then beat with a mixer.
Properly prepared ganache should have a uniform consistency. If it delaminates, the technological process at some stage was disrupted. This most often happens when using ingredients at different temperatures. It’s not difficult to correct the situation: you need to heat the ganache to a temperature of 40–45 degrees and mix well using a mixer.

If you haven't used all the ganache, you can cover it and put it in the refrigerator. It will remain usable for 2 months. Before use, it will be enough to heat it in a water bath and beat. This only applies to the classic version of ganache, which contains nothing but chocolate, cream and butter. In other cases, it is better not to take risks and try to use the product within 3 days.

Classic ganache recipe without oil

dark chocolate - 0.4 kg;
cream with a fat content of at least 30% - 0.2 l.

Cooking method:

Grind the chocolate. To do this, you need to break it, crumble it with a knife or grate it. The more the chocolate is crushed, the faster it will dissolve in the hot cream and be distributed more evenly.
Heat the cream over low heat or in a water bath, without bringing it to a boil.
Add chocolate. Stir until it is completely dissolved.
Remove the pan with ganache from the heat (or from the water bath). Allow to cool to the desired temperature and use as directed.

Ganache prepared according to this recipe is universal. It can be used hot to cover a cake or cooled, whipped and layered into cake layers, filled into sweets or buns.

Classic recipe for ganache with butter

dark chocolate with cocoa content of at least 60% - 100 g;
heavy cream - 100 ml;
butter - 40 g.

Cooking method:

Remove the butter from the refrigerator in advance to soften it.
Break or grate the chocolate.
Heat the cream. As soon as they start to boil, remove from heat.
Pour hot cream over chocolate and leave for 5 minutes.
Whisk the creamy chocolate mixture with a whisk.
Continuing to beat, add butter.

The ganache prepared according to this recipe hardens very quickly, especially if you place it in the cold. If you want to cover the cake with it, you shouldn’t hesitate - it can thicken even at room temperature. More often, this ganache is used as a cream for layering a cake or filling sweets.

Chocolate ganache with rum

dark chocolate - 0.25 kg;
cream - 0.25 l;
rum - 20 ml.

Cooking method:

Cut the chocolate with a knife.
Bring the cream to a boil, but remove from the heat without letting it boil.
Combine cream with chopped chocolate.
After a few minutes, whisk everything together.
Pour in the rum, stir well or whisk again. The rum in this recipe can be replaced with cognac or another similar ingredient.

If you cool and beat the ganache made according to this recipe with a whisk or mixer, it will become airy. When hot, it is liquid and does not harden immediately. This cream option is ideal for covering or decorating a cake.

White chocolate ganache

white chocolate - 0.6 kg;
heavy cream - 0.2 l;
food coloring, berry flavoring (optional) - according to the manufacturer's instructions.

Cooking method:

Grind the chocolate.
Heat the cream in a water bath.
Place chocolate in hot cream. Stir without removing from the water bath until the chocolate pieces are completely dissolved.
Remove the container with ganache from the water bath. If you want to give it a bright color and aroma, add the appropriate components. Stir well.

Ganache prepared according to this recipe can be used to coat confectionery products or decorate them.

Cocoa ganache recipe

cocoa powder - 30 g;
powdered sugar - 30 g;
cognac - 40 ml;
heavy cream - 80 ml;
butter - 50 g.

Cooking method:

Remove the butter from the refrigerator. Wait until it becomes soft.
Heat the cream.
Mix cocoa with powdered sugar.
Add the dry mixture into the cream, spoonfuls at a time, mixing everything thoroughly each time.
Pour in the cognac and whisk.

This version of ganache is very different from the traditional one, but it produces a “working” cream, well suited for covering cakes and leveling their surface under mastic.

Recipe for ganache with condensed milk

dark chocolate - 0.25 kg;
butter - 0.2 kg;
condensed milk - 100 ml;
cocoa powder - 30 g.

Cooking method:

Beat the softened butter with a mixer.
Add condensed milk and chocolate to the butter. Whisk everything together.
Break the chocolate and melt it in a water bath.
Transfer the melted chocolate to the butter. Whisk everything together until the mixture reaches a homogeneous consistency.

Ganache prepared according to this recipe is usually used to decorate pastries and cakes.

Ganache without cream (with milk powder)

dark chocolate - 0.3 kg;
butter - 0.2 kg;
whole milk - 125 ml;
powdered milk - 100 g;
powdered sugar - 50 g.

Cooking method:

Grind the chocolate, melt it in a water bath, and set aside temporarily.
Mix dry milk with powdered sugar.
Heat liquid milk in a water bath to 50 degrees, dilute sugar and milk powder in it.
When the butter softens, beat with a mixer.
While continuing to whisk, add the milk mixture into the butter.
When the mixture becomes homogeneous, add melted chocolate. Whisk.

You need to cover confectionery products with this ganache as soon as it is ready - it hardens quickly. Cooled ganache made from milk powder is good for filling candies.

If you love pampering your loved ones with homemade cakes and pastries, you just need to learn how to make ganache. This almost universal chocolate cream can help out in a variety of situations.

Description

Cream ganache- This is a thick mixture prepared on the basis of chocolate, cream and butter. Ganache is often used to decorate and infuse confectionery products. This chocolate cream was first prepared in a French confectionery called Sirodena in 1849. Depending on the components of the product, the temperature at which it should be served changes.

Most often, ganache is used to prepare huge and luxurious cakes to soak them, level them or decorate them with a design. Making chocolate ganache doesn't require a lot of money. The main thing is that the chocolate is natural, otherwise it will curdle, combining with the cream.

There are three types of ganache: based on milk, dark and white chocolate. The cream can also have a different aroma, for example, it can be mint, lemon, etc. To do this, just add a little mint or zest to the cream. An unusual taste is obtained by adding all kinds of fruit purees.

You can learn more about how to make ganache from white and dark chocolate from the following step-by-step recipe with photos.

Ingredients

(100 g (cocoa content not less than 70%))
(150 ml)
(30 g)
(50 g)
(200 g)

Cooking steps

First, let's make a cream based on white chocolate.

Break the white chocolate bar into small pieces. Turn on the stove to melt the chocolate using a water bath.

Add hot cream to chocolate.

Remove the chocolate from the heat every 20 seconds and mix thoroughly. The main thing is that it does not overheat, otherwise it will curl.

Stir the white chocolate mixture until smooth and let cool. After it has cooled slightly, add the butter and mix all the ingredients again.

Pour the resulting cream into a pastry bag.

We tie the bag with an elastic band and put it in the refrigerator for 5 hours (preferably, of course, overnight). Before using the cream, take it out one hour so that it comes to room temperature.

Let's start preparing the dark chocolate ganache. It will be a little more difficult here because you need to add strawberry puree to the cream.

Wash the strawberries and remove the stems from the berries. Put it in a blender.

Use a blender to make strawberry puree.

Just as in the previous version, stir and heat the mixture.

Cool the mixture and add oil. Strain the strawberry puree through a sieve.

Add puree to the cream and mix all the ingredients.

Pour the dark chocolate ganache into a bag and put it in the refrigerator.

Now you can start filling or decorating the confectionery.

Bon appetit!

Hi all. Recently, I promised to tell you about a super cream for finishing cakes, which perfectly holds its shape and fits under the mastic. This is cream ganache. Today is a very detailed article about this cream.

Ganache is an emulsion of cream and chocolate. Do you know how this wonderful cream appeared? Like many things in cooking - completely by accident! A French chef accidentally spilled cream into melted chocolate, after which the chef called him a “fool,” which in French is “ganache.” When he tried what he got, he was amazed at the taste, and the name stuck with the dessert.

What do we have today? There are three varieties of ganache - with cream, with butter, and with cream with the addition of butter. Many argue that butter ganache should not be called that at all, that it is the “wrong” cream. And that real ganache is only made from chocolate and heavy cream. May be so.

However, I use all three types of this cream in practice. Why not choose one? Because all three varieties are absolutely working creams!

If I have a sufficient amount of heavy cream, then I definitely choose the creamy option; if there is cream, but not much, then I make a mixture; if there is no cream at all, then I choose the option with butter.

I would like to note that the most delicious and easiest, both in terms of preparation and eating, is the option with cream. The recipe with butter is the most difficult to digest, but the mixture of butter and cream is difficult to prepare.

Ganache can be made with any chocolate, be it dark, milk or white (you can also use bitter chocolate, but this is not for everyone).

The main thing here is to understand proportions.

Dark chocolate ganache goes to cream (or butter) in a 1:1 ratio, for milk chocolate this ratio is 2:1, and for white chocolate it is 3:1 (sometimes even 4:1, for greater stability). That is, the less cocoa butter the chocolate contains, the more it will be needed for the cream.

These proportions work for absolutely all creams, that is, if you take 180 grams of dark chocolate (2 bars), then you need to take the same amount of cream or butter by weight.

Today I want to look at ganache made from a mixture of chocolate and cream, because it is in this version that there are the most mistakes, due to the fact that there are more steps in preparation.

Needless to say, the cream will taste delicious with professional chocolate?! Callebaut makes very good chocolate and cocoa. You can also buy it by weight from 100 grams in confectionery stores.

So, how to make a stable cream for leveling a cake and decorating cupcakes at home, step by step recipe with photos.

Ingredients:

180 grams dark chocolate (2 bars)
75 grams of cream from 30% fat content
105 grams butter (82.5%) at room temperature

Preparation:

To begin with, I want to say right away that my friendship with ganache did not work out the first time! But, from this I can safely say that I know all the subtleties and possible mistakes)

I will offer you the most reliable method, with the least possible complications. First, I’ll write down the problems I encountered so that you don’t repeat my mistakes.

According to many recipes, it was necessary to first melt the chocolate, heat the cream separately, and only then combine these two mixtures. Here I encountered problems such as overheating of the chocolate and separation of the mass. Firstly, it is extremely easy to overheat chocolate in the microwave, especially when you heat it without cream. Secondly, when combining melted chocolate and hot cream, it can also overheat, and the mass can stratify due to the temperature difference.

Other recipes called for finely chopping the chocolate and pouring hot cream over it. Problems such as overheating of the chocolate may arise here, due to the fact that the chocolate is heated at a temperature significantly lower than the boiling point of the cream. And another problem may arise - incomplete dissolution of the chocolate if the cream is removed from the stove ahead of time. And this had to be solved by heating the mass and punching it with a hand blender.

After all my adventures, I’ll say one thing - don’t waste so much time! Melt the chocolate and cream in a water bath, this is the most reliable method!

So, how to make dark chocolate ganache with cream at home.

Place a saucepan with a small amount of water on the stove.

Place the chopped chocolate in a heatproof bowl. And fill it with cream (I have cream straight from the refrigerator).

As soon as the water in the pan boils, reduce the heat to medium and place our bowl of chocolate-cream mixture on top.

Stirring all the time, begin to melt the chocolate. The chocolate will clump a little at first.

Then it will gradually begin to disperse.

As a result, we should have a homogeneous mass without lumps, smooth and shiny.

Remove it from the heat and leave to cool to 40°.

Add room temperature butter into the cooled mixture! This is a very important point; if the oil is cold, the cream will separate. In this case, you need to warm it up a little in a water bath and beat it with a submersible blender.

Mix the mass thoroughly.

Cover with film and place in the refrigerator for 1-2 hours. The setting time depends on the quality of the chocolate; the better it is, the faster it will set.

During this time, the cream will stabilize and become very dense. Feel free to start leveling cakes, decorating cupcakes or using it as a filling.

This amount of cream is enough for me to level a cake of 18-20 in diameter.

If you beat the cooled ganache, you get truffle cream. It will increase in volume, lighten and become very airy. I even prefer this option, it’s very easy to work with, the cream is pliable. They are also great for decorating cupcakes, using as a layer for sponge cakes or as a filling. A little secret, it’s better to level it with a hot, dry spatula, this will soften the cream a little if it’s suddenly completely frozen.

Just remember that the ganache cream is thick and will not fully saturate your cakes, so we either use impregnation or self-sufficient biscuits in butter.

This cream is very stable, it hardens, as they say, “to stone.” If you are looking for what kind of cream to cover a cake with mastic, then this is your option. The mastic does not flow on it.

If you are looking for a cream to use to level your cakes in the heat, then this is also the best cream.

What should you do if you have to transport the cake by car for a long time? Use ganache!

If you are looking for a cream that won’t have a waffle or sugar picture, the answer is the same, it’s ganache.

In addition to being used in cakes and cupcakes, this cream is ideal for filling cakes such as macaroons, choux, profiteroles or eclairs. Chocoholics will definitely appreciate it!

Some answers to the most common questions.

What does overheated chocolate look like? It becomes dense, gathers into pieces and does not shine! Can he be saved? It’s possible, but not everyone’s stage. If it just starts to curdle, try adding hot cream and stir with just a spoon.

Exfoliated oil in ganache is a violation of technology; the situation can be saved by heating the entire mass to 40° and punching it with a submersible blender.

Is the ganache cracking? The sponge cake or a very thin layer of cream was poorly soaked. Also, perhaps you haven’t left the cake to stand, then it shrinks and any cream can crack.

The ganache did not harden, but remained liquid. Most likely you came across low-quality products, I’m talking about chocolate and butter. Finding really good ingredients is essential. How to save the cream? Add more melted and cooled chocolate.

This amount of cream is enough to level a cake with a diameter of 16 and a height of 10 cm.

P.S. The recipe for chocolate drips can be found on the blog at the link - just click and you will find yourself in the right place)

Enjoy your meal!

For beginner cooks who want to make their desserts not only tasty, but also beautiful, it is very important to find your ideal cream. It should be very plastic, not spread and keep its shape well. This cream has long been invented by the French and is widely used as an independent dessert, a layer in a cake, cookie or cake, the base of truffle sweets or a filling for cupcakes. A thick, quickly hardening cream based on chocolate and cream is called ganache. It is very easy to prepare and use, it can be combined with any type of pastries and desserts, diversified with fruit puree or liqueur.

Using white chocolate ganache

Most often, white chocolate ganache is used to cover the cake. This cream makes the surface perfectly flat, smooth and ideal for mastic, because the mastic will not melt or deform on the ganache.

A very beautiful cake with sharp edges and a glossy surface can be made without mastic, but simply coated with soft white chocolate ganache.

To layer cakes, pastries and cookies, you need to make the consistency of the ganache thicker and denser.

White chocolate ganache is always softer than dark or milk chocolate. It may lose its shape in hot weather, so before cooking you need to take this fact into account and change the proportions, increasing the amount of chocolate and decreasing the amount of cream.

The Secret to the Perfect White Chocolate Ganache for Cake Covering

The higher quality the white chocolate, the tastier the ganache will be, the better it will hold its shape and have a brighter taste and aroma.

The cream must be fat, at least 33%, preferably fresh and homemade, or from a reliable and trusted manufacturer.

All utensils that will be used to prepare white chocolate ganache must be perfectly clean and dry. Take a saucepan with a thick bottom and walls. It is better to use a silicone spatula for stirring.

After removing the ganache from the heat, pour it into a glass container, cover with cling film and leave overnight at room temperature, it will become more uniform and thick.

If grains have formed in the finished ganache, you can reheat it by adding a little cream or beat it with a blender for half a minute until smooth.

How to Make White Chocolate Ganache for Cake Covering

The recipe for making ganache is very simple, the main thing is to buy quality ingredients and stick to the proportions. This cream always turns out very tasty, tender and can be stored in the refrigerator for a long time.

To prepare the ganache to cover the cake we will need:

Six hundred grams of high-quality white chocolate (preferably porous).
Three hundred milliliters of heavy cream.

Cooking steps:

Chop the chocolate into small pieces with a knife.
Pour the cream into a thick-walled saucepan and boil over low heat, stirring constantly with a dry silicone spatula.
Remove the boiled cream from the heat and add chopped chocolate to it. Stir with a silicone spatula until it is completely dissolved.
Place the blender in the saucepan and beat the mixture until smooth. During the beating process, the blender should be at the bottom of the saucepan to prevent foam from forming.
Cover the saucepan with cling film so that it fits tightly to the surface of the cream. This will allow the ganache to brew without creating a hard crust on its surface.
Leave the saucepan covered with film in the refrigerator overnight.
The next morning, take the saucepan out of the refrigerator and leave for three hours at room temperature so that the ganache melts a little and becomes plastic.
If the ganache turns out runny, then you need to beat it a little more with a mixer.

The finished ganache lends itself well to leveling with a knife dipped in warm water. It is better to do this procedure in two stages, allowing the first layer to harden well in the refrigerator.

Classic chocolate ganache is a very simple and common chocolate cream. You've almost certainly encountered it, even if you didn't know it was called that. You know that crazy chocolatey not-so-soft filling in chocolate candies or thick filled chocolate bars? As a rule, it is ganache. Does the dessert or layer in the cake have a strange consistency - is it denser than cream, but softer than chocolate? Most likely, this is also ganache. The most famous cake with chocolate ganache, driving all chocoholics crazy, is the Demel cake, the second most popular cake in Viennese cuisine after Sacher.

Classic chocolate ganache (as such a recipe would be called in the USSR - “ganache according to GOST”) is made from one part cream and two parts chocolate. This ganache can be used for everything - in candies, as a cream for a cake, for coating a cake, and for filling, it is universal. This ganache is easy to cut, it is plastic and at the same time holds its shape well. However, sometimes it is more rational to make more or, on the contrary, more ganache.

Chocolate ganache can be flavored with various confectionery flavors, or its taste can be enriched by the introduction of fruit and puree, zest or mint. In some cases, a small amount of butter is added to it.

Because the ganache itself is very, very simple to prepare, and there is essentially nothing to talk about. I'll show you one example of its practical use here along the way - filling a cake with a thick ganache shell.

We will pour it in a detachable metal form. Before you start preparing the ganache, you should do some preparatory work with both the mold and the base of the cake. Firstly, if a metal mold will be used, then you need to insulate the walls of the mold from the ganache with some kind of film. For me it will be a strip of pastry paper; you can also use food-grade plastic (thick bags, not thin film, if you don’t want wrinkles on the walls of the cake). There is no need to cover the silicone molds with anything; they themselves are perfectly separated from the frozen ganache.

I can’t coat cakes smoothly, so for me the technology of covering a cake with ganache is, of course, very convenient. But the filling underneath should have a smaller diameter than the shape in which it hardens. Therefore, the cakes and other parts should either be baked in a smaller form or cut off. Here I use a mold of a smaller diameter to press the outline onto the cake.

The excess is cut off along the marked line with a knife.

The base is placed inside the mold lined with paper so that there is a uniform gap everywhere between the filling and the walls.

Now, when all the preliminary preparation has been completed, you can start making ganache. Because it is done easily and quickly. Grind the chocolate.

Melt the crushed chocolate in hot, but not boiling cream, stirring gently with a spoon. No whisks, no whisking.

And at the moment when the ugly liquid mess from the previous frame turns into such a beautiful shiny thick cream with a uniform consistency, the ganache will be ready! Confectionery flavors are usually added to it at this stage so that the aromas do not disappear during cooking. As you can see, everything is very simple. Ganache is one of the most basic creams and is difficult to mess up. The main thing is not to boil it while cooking.

Well, now - how to pour ganache over the cake to form a shell? Yes, just pour it on the cake, it will slide down between the walls and the filling, it’s liquid while it’s warm.

The surface needs to be slightly smoothed, the mold should be gently shaken so that the liquid mass is well distributed in the cavities around the filling and there are no air bubbles there. If the room temperature is below 20°C, the ganache will harden even at room temperature. If higher, then the cake should be placed in the refrigerator, but not very cold.

The finished classic chocolate ganache is not creamy, but hard. The paper comes off easily.

The surface of the finished ganache is more matte than that of liquid. There is no need to heat the knife to cut cakes with ganache coating - the ganache cuts without breaking, just like a thicker cream, not like a chocolate coating. How are you satisfied with the smoothness of the side surfaces of the cake? I can't spread the cream that smoothly.

Probably, some people have asked whether it is necessary to use a water bath to prepare ganache, as can be seen in my photographs. No, absolutely not necessary. I use it simply so that I can take photos for a long time and the ganache does not harden before I pour it onto the cake. You can easily prepare ganache in any other pan - the main thing is not to bring it to a boil. As soon as the chocolate begins to melt into the cream, immediately remove the pan from the heat and stir until you obtain that characteristic dark and shiny cream.