Ganache () is a glaze, icing, sauce, or filling for pastries made from chocolate and cream.
Video Ganache
Preparation
Ganache is normally made by heating equal parts of cream and chopped chocolate, warming the cream first and pouring it over the chocolate second.(Example: 250ml of cream and 250g of chocolate, the numbers must be the same). The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is generally added to give the ganache a shiny appearance and smooth texture. Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake, though as it cools, it becomes thicker and eventually unspreadable. Ganache is also poured into a mold or terrine while warm and allowed to set or cool. Once it has cooled, it can be removed from the mold and sliced similarly to pâté. Heavy whipping cream is generally preferred to make a creamier, thicker ganache. This pairs well with a dark chocolate between 60-82%. If the chocolate should seize while being mixed with the warm cream, adding tablespoon by tablespoon of hot water to the mixture can remedy the problem.
Maps Ganache
History
Ganache or crème ganache was originally a kind of chocolate truffle introduced by the Paris confectioner Maison Siraudin in about 1862 and first documented in 1869. It was named after a popular vaudeville comedy by Victorien Sardou, Les Ganaches ("The Chumps") (1862).
Gallery
See also
- Enrobing -- a chocolate coating process.
- Chocolate tempering
References
External links
- Media related to Ganache at Wikimedia Commons
Source of article : Wikipedia
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