Ganache ( fr. Ganache , also used to spell ganage ) - a cream of chocolate and fresh cream , used as a filling for sweets and cakes and for decorating desserts. It can be flavored with spices, fruits, coffee, alcohol [1] .
Presumably, ganache was invented in the confectionery of Cyrodean (Pâtisserie Siraudin) in 1850 [2] . There is also a version of its Swiss origin. Finally, a legend is circulated, according to which the ganache arose by chance, thanks to the oversight of a young Parisian pastry chef who spilled hot milk in a tub of chocolate [1] .
Depending on the type of chocolate used and the purpose of preparing the ganache, the temperature at which it will be served varies. The proportions of chocolate and cream vary based on the desired consistency. Typically, two-thirds of chocolate to one-third of cream is used to decorate cakes or as the basis for making chocolate truffles , while a one-to-one proportion is used as a glaze . The chilled ganache can be whipped and increased in volume, which will give a thicker texture. However, if it is cooled for too long, then it will be impossible to beat and it can take a crust. Another option for using ganache is to pour it into a mold and put in a cool place. After cooling, it can be removed from the mold and cut in the same way as the paste.
Ganache can also be served with fruits: strawberries or grapes, or you can freeze it.
Notes
- ↑ 1 2 Martine Gautier, Alexandre Vuillermet. Le cacao. Les cahiers citoyens du jeune consommateu . - Menaibuc, 2004 .-- P. 45.
- ↑ Ed Engoron, 2011 .
Literature
- Ed Engoron. The Five Basic Ganaches // Choclatique: 150 Simply Elegant Desserts. - Hachette UK, 2011.