Creamy ganache recipe. Ganache. Proportions for different types of chocolate. The history of the cream

Knowing how to make chocolate ganache to cover the cake on your own, every housewife will be able to make her dessert not only tasty, but also beautiful. This is especially important if the treat is intended for holiday table or as a birthday present. Several good recipes such a chocolate coating.

The cream is brought to a boil. They must be removed from the heat immediately after the first tiny bubbles appear on the surface and do not boil. In the classic recipe, heavy cream is usually combined with rum. It is also necessary to choose good dark chocolate without additives (260 g). In addition, the dessert coating ganache will include: 1 tbsp. cream and a large spoonful of alcoholic beverage.

If you plan to use a confectionery syringe when decorating sweets, you need to put the slightly cooled ganache in the refrigerator, then beat it again

1. The chocolate is finely chopped and poured with hot cream. The mass is lightly beaten with a whisk until smooth.
2. It remains to add rum to the mixture and mix it again.

Chocolate ganache with cream

It's another one the simplest recipe special cream for coating cakes.
The main thing is to use very fatty high-quality cream for it - at least 30%.

Perfect product for whipping. In addition to a glass of cream, will be used: 190 g of dark chocolate, 4 large spoons of granulated sugar, 70 g butter, 2 small spoons of cognac, 1.5 tbsp. spoons of cocoa. How to make chocolate ganache with cream is described below.

You can do without alcohol, but this additive will give the ganache an amazing nutty flavor. The taste of cognac in the finished dessert will not be felt

1. The cream is heated to about 75-85 degrees. They shouldn't boil.
2. Sugar and cocoa powder are poured into the hot liquid. These ingredients are added together to avoid lumps.
3. The mass is thoroughly mixed and after 10-15 seconds is removed from the fire.
4. The chocolate crumbles into a separate bowl, after which it is poured with hot cream. It is better to cover the cup with a lid so that the tile slices melt faster.
5. It remains to add oil and cognac to the mass.

With whole milk

In the recipe, you need to use milk with at least 3.2% fat. Apart from dairy product(120 ml), taken: a pack of butter, 2 bars of high-quality dark chocolate.

Vanilla on the tip of a knife or a couple of drops of cognac will help improve the taste of the chocolate mass.

1. The chocolate is finely chopped and poured into a saucepan set in a water bath.
2. Warm milk is poured into the melting slices of the tile.
3. The mass is heated until it becomes homogeneous. In this case, you can not bring it to a boil.
4. To the softened butter, a couple of tablespoons of hot chocolate mixture is poured. As a result, a homogeneous cream should be in the container.
5. When the ganache has cooled down a bit, you can decorate any desserts with it.

With cocoa powder

This version of ganache is ideal as a glaze. It tastes like classic candy truffles. From the products taken: 180 ml of fat milk, 5 large spoons of sugar, half a pack of high-quality butter, 4 tbsp. cocoa powder.

The amount of milk will allow you to adjust the structure of the cream

1. Milk in a saucepan is brought to a boil.
2. Immediately after the first signs of the seething of the mass, cocoa and granulated sugar are poured into it. The mass is cooked over low heat until the sugar crystals are completely dissolved.
3. Next, the mixture is removed from the stove and pieces of butter are added to it. It will melt quickly during the mixing process.
4. When the ganache has cooled and thickened, you can use it to decorate sweets.

With condensed milk

The indicated amount of products will be enough to cover a cake with a diameter of 21-23 cm. You need to prepare: a pack of butter, 230 g of dark chocolate, a large spoonful of cocoa powder, 120 ml of condensed milk.

If the mass turned out to be too liquid, it is necessary to hold it in the cold for 5-7 minutes. But not longer, so that it does not freeze completely.

1. The chocolate is finely chopped and heated in a water bath to a liquid state.
2. In another container soften the butter, cut into pieces. Next, you need to beat it with a mixer for 5-6 minutes, gradually pouring in the condensed milk. The result should be a homogeneous cream.
3. For an appetizing color, cocoa is added to the mass.
4. The cream is combined with still warm chocolate. The ingredients are whipped up.
5. This cream will make a delicious and beautiful mirror coating on the cake.

Chocolate ganache with honey

Natural bee honey allows you to make ganache unusually fragrant and tender. Suitable for both cake and pastries. You do not need to add sugar, you need to take a sweet chocolate bar. Also taken: 45 g of liquid honey, 70 ml of heavy cream (more than 30%), 40 g of butter.

If you need to make chocolate ganache for mastic, you do not need to add cream or milk to it. It is enough to combine 2 chocolate bars with 310 ml of fat sour cream and melt the food in the microwave.

1. Bee honey with cream are mixed and sent to the pan for water bath.
2. When the mass is heated, slices of chocolate are added to it.
3. The cream is heated in a water bath until it becomes homogeneous.
4. Softened butter is introduced into the mixture after it has cooled slightly.
5. After thoroughly whipping the cream, you can cover the cake with it.

With dry milk

If there is too little fresh milk in stock, then this will not hurt to prepare a delicious ganache. You can supplement it with a dry product (65 g). You will also need to take: 65 ml of fresh milk, 1.5 bars of high-quality dark chocolate, half a pack of butter, a large spoonful of granulated sugar.

Use the mixture immediately before it begins to harden.

1. Broken chocolate is placed in a water bath.
2. In a separate bowl powdered milk mixed with granulated sugar, after which it is diluted with a fresh product. On the stove, the mass warms up for a couple of minutes.
3. Softened butter is whipped with a mixer. Gradually, the milk mass is poured into it.
4. Slightly cooled melted chocolate is combined with butter-milk cream.

Chocolate ganache for cupcakes

When preparing chocolate cream for decorating various cupcakes, first of all, you need to pay attention to its density and density. Such a delicacy should keep its shape well. It will include the following ingredients: 210 g butter, 1/3 tbsp. cocoa, 60 ml heavy cream, small. spoon of vanilla extract, 2 tbsp. powdered sugar, a pinch of salt, 180 g of dark chocolate. Preparing chocolate ganache for cupcakes is quite quick and easy.

1. Cocoa powder and powdered sugar are carefully sifted together.
2. The softened butter is whipped for 2-3 minutes at medium speed of the mixer. Gradually, cocoa powder is added to it.
   When all bulk products will be in the mass, you need to beat it for another 3-4 minutes until smooth.
3. Chocolate is melted in a water bath, salt and vanilla extract are added to it.
4. Both masses are mixed at the minimum speed of the mixer until smooth and the desired lightness.

The resulting cream is enough for 23-25 ​​cupcakes.

No related content

for one cake

25-30 minutes

543-549 kcal

5 /5 (1 )

When preparing cakes, the final coating with cream plays a very important role, because it can not only decorate and give an appetizing look to the dessert, but also mask unsuccessful areas of baking. I offer you simple family recipes for making one of these creams - chocolate ganache.

Dark chocolate ganache recipe for cake topping

Kitchenware: wooden long spoon, measuring bowl and kitchen scale, wooden cutting board, saucepan or saucepan with a thick bottom, kitchen ceramic knife, mixer or blender, high glass container, whisk, cling film, pastry bag.

Ingredients

Step by step cooking

Chocolate ganache cake recipe video

By watching the video below, you will learn how to make any type of chocolate ganache, perfect for evenly covering the cake.

• Opt for dark chocolate with a high cocoa content, not less than 65%. Such an ingredient will melt well, the cream will turn out to be more shiny and harden faster.
• To grind chocolate bars, you can use a grater with large teeth. This saves time and cuts the product better than using a knife.
• You can mix different types of chocolate to make ganache., however, it is always necessary to adhere to certain proportions. For example, when using white and dark chocolate, you need to take 190-210 ml of cream, 90-110 g of black or milk chocolate and 190-210 g white chocolate.
• Some cooks add a teaspoon of cocoa powder to melted chocolate - it allows you to make the taste and color of the cream more saturated.

• It is best to make chocolate cream in the evening and leave it in the refrigerator overnight. Thus, the mass will thicken well, which will reduce the possibility of delamination of the chocolate cream.
• Chocolate cream can exfoliate for several reasons.: if you overheated the cream, used poor quality chocolate, or did not allow enough time to thicken. If the ganache still exfoliates, then heat the mass to 40-50 degrees, and then beat with a hand blender.
• If you are going to use ganache for a layer of cakes, then while whipping the infused chocolate mass with a mixer, gradually add soft butter to it. This will allow the cream to acquire a delicate structure, it will be easy to apply on the cakes. However, remember that the amount of butter should not exceed 10% of the total weight of cream and chocolate.

Cooking time: 25-35 minutes.
Calorie content (per 100 g): 323-328 kcal.
Servings: for one cake.
Kitchenware: a saucepan or pan with a thick bottom, a fine sieve, a measuring bowl and a kitchen scale, several containers of different depths and capacities, a grater with large teeth, a wooden spatula.

Ingredients

Step by step cooking

1. In a small bowl, dissolve 3 g of gelatin in water. See the gelatin manufacturer's packaging for the amount of water.
   
2. Grind 390-410 g of white chocolate using a grater with large teeth or finely chop the ingredient with an ordinary knife.
   
3. We spread the prepared chocolate in a bowl and melt it in a water bath, while constantly and intensively stirring it so as not to burn.
   
4. Set the melted chocolate aside to cool slightly.
   
5. Pour 140-150 ml of heavy cream into a saucepan and put them on medium heat. In no case do not bring the cream to a boil, just heat it up to about 50 degrees, constantly stirring with a wooden spatula.
   
6. Put the swollen gelatin into the hot creamy mass and mix a little.
   
7. Add 5-8 g of vanilla paste there and stir again.
   
8. The resulting mixture is passed through a fine sieve in order to get rid of undissolved grains of gelatin.
   
9. In three steps, pour the prepared cream into the chocolate mass. Each time after adding the cream, carefully stir the mixture until a homogeneous consistency is obtained.
   
10. We cover the ganache with cling film so that there is no air between the surface of the cream and the film.
    
11. We send the cream to the refrigerator for 4-6 hours, and preferably for a day. Remove the thickened ganache from the refrigerator and beat with a mixer at high speed for about 1-2 minutes. You can also use the cream immediately, without whipping.
    

Check out the video below and making white chocolate vanilla ganache will never be a problem again.

Cooking time: 25-35 minutes.
Calorie content (per 100 g): 471-476 kcal.
Servings: for one cake.
Kitchenware: a whisk, several containers of different depths and capacities, a grater with large teeth or a ceramic knife, a measuring bowl and kitchen scales, cling film, a microwave of any manufacturer.

Cream variant

Ingredients

Step by step cooking

All sweet lovers, as well as those who love baking this sweet, definitely know what ganache is and how to cook it. There are also those people who have never heard such a name. That is why below we will talk about this interesting element of cooking, as well as recipes for its preparation.

So, ganache as a whole is a chocolate cream that is used as a layer or as a top layer of cakes and other desserts.

It is known that for the first time this sweet addition to dishes was prepared in France, and that recipe included only three main ingredients - classic dark chocolate, cream and butter. Depending on the purpose, ganache can be either thicker or thinner.

Classic recipe

How to make ganache (step by step):

The classic cream is perfect for a layer of pastries, cakes, and also as a filling for croissants. Ganache is an ideal element for making chocolate truffles, as well as any other French pastry dish.

Other options for making ganache

Apart from classic recipe of this chocolate mousse, there are many others that are perfect for various delicacies, meeting all the taste preferences of the sweet tooth. And one of these recipes is ganache with the addition of rum.

Recipe number 1 - Ganache with rum, where you need the following:

The preparation of a rum recipe will take only 15-20 minutes, and the calorie content of the product per 100 g will be about 357 kcal.

Step by step preparation:

1. As usual, you need to start with chocolate: you need to break it into small pieces;
2. Place the cream in a container that can be heated in a water bath. Cream must be brought to a boil and immediately removed from heat;
3. Pour chocolate slices into hot cream, then beat both ingredients until a homogeneous mass is obtained;
4. At the very last turn, you can add rum (or cognac), after which mix the chocolate mass well again. Ganache prepared according to this recipe Perfect for covering a cake.

Along with the classic recipe, you can prepare a sweet creamy mass, where not dark chocolate, but white chocolate will be used.

Recipe number 2 - Ganache made from white chocolate, which will require the following products:

This delicacy is prepared quite quickly - no more than 20 minutes. The calorie content of the product will be about 280 kcal per 100 gr.

How to cook ganache according to this recipe:

1. Pour the cream into a suitable bowl, put it on a fire or a water bath, and then gradually bring to a boil;
2. Remove the boiling cream from the heat, add white chocolate slices to them, gradually mix both ingredients with a whisk or mixer to get a homogeneous mass;
3. Send the resulting creamy chocolate mass to the refrigerator to cool;
4. The finished white chocolate mass can be used as a coating for cakes.

Ganache was invented 150 years ago, but over the years its basic recipe has never changed: only cream, chocolate and butter are always used. If desired, the recipe can be supplemented with other ingredients - powdered sugar, cognac or rum, add coconut milk to the cream or replace dark chocolate with white or milk, but in general, the three main ingredients never change.

The classic cooking method (as in the first recipe) does not contain sugar, so the taste of this delicacy will be creamy and spicy at the same time, since bitter chocolate will give it bitterness.

Ganache, in the recipe of which rum is used, can be left in the refrigerator for a while until it hardens, then beat it with a whisk and decorate the cake with a pastry syringe. In this case, the delicious chocolate mass will turn out to be very airy and light.

If the ganache is made solely to cover cakes, then it is best to use it immediately after preparation. And if you want to make a filling out of it, then it must be left in the refrigerator for 12 hours.

Chocolate for ganache must be broken into cubes or small slices. This will ensure that it is more evenly distributed in the hot cream. If desired, you can grate the chocolate on a grater, then it will melt faster and be more evenly distributed.

It should be remembered that ganache retains its glossy sheen only if it is used while still hot. When the mass cools, it becomes matte.

Any National cuisine can boast of some stunning delicious dish. But France is not even one, but a whole arsenal of dishes. The confectionery of this country has long been recognized throughout the world as the most refined and delicate. Among them there is a real paradise for the sweet tooth - chocolate ganache. This delicacy has long conquered the hearts of confectioners with its simplicity, taste and versatility. Chocolate ganache is used to cover the cake, decorate cupcakes, make sweets, decorate pastries, as a cream. Yes, you can simply smear this yummy on bread! In a word, this is a real find for every hostess.

Classic chocolate ganache recipe

The French are pedants in everything related to the preparation of confectionery. You add 11 drops of syrup instead of 10 and that's it - the world has turned upside down. So ganache in this regard, no doubt, outperforms other sweets with its variability. No, perhaps somewhere in the homeland of the dessert they use strict proportions, but in our realities you can safely experiment.

This gentle cream is a thick mixture of heavy cream with dark chocolate. Traditionally, for the preparation of ganache, both ingredients are taken equally, but the result obtained is 100% dependent on their quality. Cook with bad foods good cream not even magic will help. That's why:

• first - take only very fat cream (more than 33%) and, preferably, bazaar;
• second - buy high-quality expensive chocolate.

If cream is more or less clear, then what about the second ingredient? What are the quality criteria to focus on?

1. The surest way is to take tiles made in Belgium or Switzerland. In these countries, the purity of the product is observed and it will be of the best quality.
2. When buying chocolate from other manufacturers, read the composition. It must contain cocoa products (at least 40%) and cocoa butter (from 20%), but not their substitutes.
3. Empirically, good chocolate is quite easy to determine. It will begin to “float” just in the hand, since cocoa butter flows already at a temperature of 31 ºС, and when the tile is broken, a dull crack is heard, the crumbs do not fall. You have to gnaw a bad product, and breaking off a piece, you will not hear anything - palm oil or another basis of such “chocolate” cannot crunch.

So, you have in your hands a hundred-gram bar of first-class dark or bitter chocolate and the same amount of cream.

1. Print the tile and break it into pieces. You should not be especially sophisticated and crumble into dust, you remember that the chocolate will melt anyway. Pour the pieces into one bowl.
2. Pour the cream into another container and put on fire. Stir them and, as soon as the first bubbles appear on the sides, remove from the stove. You don't need to bring them to a boil.
3. Pour hot liquid over chocolate. Sometimes there is a recommendation to throw it into a bowl of cream, but it is better not to do this. Otherwise, it may burn from contact with the too hot bottom of the bowl.
4. Stir the almost ready ganache with a whisk (but do not beat) or a spatula until the chocolate is completely dispersed in hot cream. The resulting mass should be smooth, uniform, without lumps and bundles. If something went wrong, then the poor-quality chocolate bar is most likely to blame.
5. If you are planning on frosting the cake, you can do it as soon as the mixture has cooled down a bit.
6. If you need to keep the sweet cream, then cover it with cling film and put it in the refrigerator. In such conditions, the cream can be stored for two to three days. Freezing is also allowed.
7. Cold ganache should not be heated on the stove, it will reach the desired consistency by itself after standing at room temperature. If the apartment is cool, dip the bowl of cream in warm water.

The finished cream turns out to be self-sufficient and does not require additions, but confectioners often experiment with various additives to give more interesting tastes.

As an excellent addition to ganache, you can use rum or liqueurs, syrups, essences (mint, vanilla, etc.), fruit purees.

Recipe Chocolate ganache on cream with chocolate

Whatever they say, not everyone loves black and even dark chocolate. Dark chocolate ganache will be the most shiny, smooth and beautiful, but the least sweet and with a noticeable bitterness. If you do not like dark chocolate, then you are unlikely to like cream based on it. But it can be made from milk or even white chocolate. Butter is usually added to such a mixture to improve taste and obtain a smooth, even texture. Keep in mind that the oil must be of excellent quality.

In sweet chocolate, the content of cocoa products is lower than in bitter and dark chocolate, therefore its amount is increased by about one and a half times. To keep the fat content at the level, oil is added. Over time, empirically, you can adjust the amount of ingredients, taking into account the quality of the selected products, but first, focus on the following composition:

• 500 grams of milk chocolate (you can also take white);
• 350 grams of cream;
• 50 grams of butter, the most fatty butter.

The cooking process itself is no different from the classic. After the chocolate has melted in the cream, let the ganache cool slightly, and at this time, remove the butter, cut into pieces and leave to “warm up”. Then dip the oil into the warm cream and stir well.

Chocolate ganache with whole milk

It would seem, well, what's the difference in melting chocolate - in cream or milk? But if you remove heavy cream from the recipe, then the resulting product can no longer be called ganache. It can be considered one of the types of glaze, but also, no doubt, very tasty.

To compensate for the missing fat content, a large amount of oil must be added to the cream. In general, it is better not to try to thicken such pseudoganache and leave it more liquid. In this form, it is great to use, for example, as a sauce for pancakes or pancakes, ice cream, soufflé or fruit.

• 200 grams of black or dark chocolate;
• the same amount of butter;
• twice as much milk.

If you decide to use sweet chocolate cream, increase the amount.

The principle of preparation remains the same, only we melt the chocolate pieces in milk, and not in cream. The butter should stand at room temperature or it can even be melted. Pour the warm butter on a spoon into the chocolate-milk mixture and stir until smooth. If desired, while the milk is hot, add to it powdered sugar taste.

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Recipe with cocoa powder

If you plan to make truffle ganache, you can make it based on cocoa powder. The finished product will not be as creamy, but in some cases it becomes more appropriate. It can also be used for layering in cakes.

• 2 tablespoons of powder;
• the same amount of powdered sugar;
• the same amount of rum or liquor;
• 60 grams of cream;
• 25-100 grams of soft butter.

The amount of oil can vary significantly depending on what consistency the finished ganache should be.

We prepare the cream according to the already well-established scheme: add cocoa and sugar to the hot cream, brew, so that there are no lumps, warm butter and, at the very end, alcohol if desired.

Recipe with condensed milk

A good option for preparing a sweet cream on dark chocolate with the addition of condensed milk. Considering that this is also the “wrong” ganache, you will have to figure out the proportions along the way.

• 250 grams of chocolate;
• 200 grams of good oil;
• 100-150 ml of condensed milk.

Melt butter and chocolate in separate bowls. Butter can be whipped and then added to condensed milk. We introduce the finished sweet mass in parts into the already melted chocolate and mix. It is better not to cool such a cream, but to use it for its intended purpose immediately, until it begins to harden.

Recipe Chocolate ganache with honey

You can use chocolate ganache under mastic to remove bumps, or you can fill it with ready-made pastries not for beauty, but just for taste. If you cover a simple cake, without frills and complex combinations of products, then you can diversify its taste with honey-chocolate cream. In this case, for its preparation, of course, you should not take milk or white chocolate - it will come out too sweet. But for black just right.

• 100 grams of heavy cream;
• 50 grams of honey and butter.

We heat the cream, melt the chocolate - everything is as usual. We heat the honey only slightly, but do not boil it and add it to the classic ganache. When all the ingredients are mixed into a homogeneous mass, add softened butter.

With dry milk

You can also make ganache with dried milk or cream. In the first case, you will definitely have to add butter. In the second, this ingredient may not be needed. To cook with milk powder, for 150 grams of dark chocolate, take 100 grams of milk and the same amount of butter.

Dilute the powder with water or whole milk and ... then do everything according to the already understandable scheme. Sugar or syrups can also be added to such a cream if desired.

Chocolate ganache with orange peel

It is better to cook such a product with cream and dark chocolate according to the classic recipe. The taste will be very spicy and interesting. But if you want to get a sweeter cream, then add powdered sugar to it at the stage of heating the cream.

The cooking process is traditional, but when the chocolate dissolves in cream, add orange zest to the warm mass. If you have orange syrup, then you can safely include it in the composition, but only at the rate of no more than 10% of the total mass. In this case, add a little butter to the ganache.

Chocolate ganache for cupcakes

Nowadays, small elegant cupcakes are increasingly preferred to cakes. They are beautiful and more convenient to eat at parties. These small cakes can also be decorated with our cream, but how to make chocolate ganache so that it is airy? For the execution of beautiful cream hats, roses, peaks, it is made in exactly the same way as in the classic recipe. But there is a little secret.

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 dismantled 9 best recipes cooking. 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 success in the comments on and will be happy to help useful advice how to fix minor bugs. See you…