Ganache 101
Par Laurie le 18 juillet 2016, 15:53 - French pastry bites - Lien permanent
Ganache is used in many desserts. I especially use it for macarons so be sure to read this article before you turn to that about macarons. Contrary to popular belief, macarons and ganache are not impossible to make. Quite the contrary actually. It's all about staying focused and following the tips.
Let's start with what you want to do with your ganache:
For a thick ganache, used for filling macarons, for instance:
use 3/4 chocolate and 1/4 heavy cream
For a medium ganache, used for frosting:
use 1/2 chocolate and 1/2 heavy cream
For a smoother ganache, used for icing:
use 1/4 chocolate or 1/3 and 3/4 heavy cream or 2/3
Got it? Let's plod on. In a double boiler – using a bowl over a pan of simmering water – melt the chocolate with the cream and that's it!
Let cool before you use it for filling.
Cool it just a few minutes to frost a cake and hide its imperfections. You will then use the smoother ganache to frost your cake.
To make a perfectly glazed chocolate cake, sit it on a wire rack with a plate or baking sheet underneath. First frost to remove all the imperfections with a large knife or spatula. Then with the saucepan of still warm and liquid smoother ganache, run the ganache over the cake for a perfect sheen.