Ganache is one of the main pillars of the pastry chef's kitchen. A mixture of cream and high quality chocolate, depending on how it is used, it can be made thick, thick or thin and flowing. The thick ganache is used to make truffles and other sweets. The middle ganache can be used between cakes and thin ganache to make attractive glazes for cakes, pastries and small cakes.
Ganache can be used to fill or glaze cakes. (Source: Jupiterimages / Brand X Pictures / Getty Images) Ganache Basics
Ganache is by heating heavy cream and pouring it to a certain amount Chopped or shaved. chocolate. The chocolate melts while stirring, creating a silky smooth consistency. Chocolate should be couverture, and French terminology means that ch contains all natural ingredients and high levels of cocoa. The basic mixture is an aliquot of cream and chocolate by weight. Make it thicker by using less chocolate or thinner. If it is poured during warmth, it will remain shiny. If cooling is allowed, it will thicken to a smearable consistency.
Cooling
Sometimes ganache is used for warmth, such as glaze. If it will be used as a filler between the cake layer or the truffle, it will appear too fluid when warm. However, as it cools, it gradually thickens. At room temperature, it should be soft and smearable, especially if it is gently stirred as it cools. In order to make the sugar cane hard enough to accommodate the center of the truffle, it is refrigerated in a shallow container for at least one hour. If ganache does not thicken when cooled, further attention may be required.
Whipping
For cakes and pastries, sometimes Ganna will not reach the desired texture unless it is whipped because it cools. Wait until the ganache reaches room temperature and begins to thicken, then whipped it for a few minutes until the volume increases by about a third and appears light brown. Like cream, ganache becomes thicker because the air is whipped and retains its shape as it unfolds between the layers of the cake.
More or different chocolates
Sometimes ganache is too thin. There may be several reasons for this, including inaccurate measurements and differences between brands. For example, Callebaut chocolate is thick when melted, but Lindt is t-shin and running. The simplest solution is to keep ganache on a mild heat source (such as a heating pad or double boiler) and pour more chocolate into the bowl. Stir the extra amount until it melts and record how much you added for future reference. Or, try a different brand next time and see how it compares to the current flavor and texture.
