Ok....I've heard of Ganache about a million times but can someone please tell me what it is? and how its used? and a good recipe so i can try it! thanks!!!!
i love cc
Gosh, where do I start? You can cover cakes with Ganache, use it instead of buttercream under your fondant, use it to fill your cake...it's really quite versatile stuff.
You can make either white or dark ganache here are the recipes I use that I got from the Planet Cake book.
White Ganache
1.3 kg (3lb) white chocolate finely chopped
450ml (16 fl oz) single cream
Dark Ganache
1.2kg (2lb 10oz) dark chocolate finely chopped
600ml (21fl oz) single cream
Put the chocolate pieces in a large bowl.
Put the cream in a saucepan and bring it to just boiling point. Pour the cream over the chopped chocolate and mix with a hand whisk until the ganache is smooth. Do not use an electric whisk as you will create too many air bubbles in the ganache
Allow to cool completely and then leave to set overnight.
Be careful not to overboil your cream as it will cause the cream to curdle and when you add it to your chocolate the fats will separate from the ganache and you'll get an oily mess on the top.
You can keep ganache in the fridge for about a week as long as your cream has a use by date of a week.
When you take your ganache out of the fridge, allow it to reach room temperature before using it.
Hope this helps.
wow thanks!!!! and its so easy to make!!!! thats the best part i tend to turn away from recipes with too many ingredients. thats bad, i know
Angela, I'm the same way!! I've only made MMF because all the other recipes have too many ingredients
Oh well, seems to be making my life easier. Maybe I'll try this ganache stuff
Can someone tell me how to pronounce "ganache"? Thanks cakies.
Can someone tell me how to pronounce "ganache"? Thanks cakies.
Ganache is pronounced Gah-nosh.
I prefer to use a 2:1 (chocolate:cream) ratio for semisweet chocolate.
Can someone tell me how to pronounce "ganache"? Thanks cakies.
I've recently used the Planet Cake recipe for dark choc ganache and love it! I did find though that it was still a bit stiff and difficult to spread on my cake when it was at room temp. I heated it slightly in short bursts in the microwave until it was the consistency of peanut butter.
If you're using it to cover your cake under fondant then you should let it set (preferably overnight) then smooth it with a hot knife. You can get it super smooth this way then you'll only need a very thin layer of fondant.
Overall, ganache rocks! and seems to go with just about any cake flavour.
Enjoy!!
If you are using the ganache under a cake, the consistency should be like margarine - just so you know if you have it mixed right.
I use it on all my cakes.
If you are using the ganache under a cake, the consistency should be like margarine - just so you know if you have it mixed right.
I use it on all my cakes.
I didn't know what it was either! I just made it the other day for my brothers birthday. I made a chocolate cake with PB ganache on the top, and kit kats all around the outside of the cake.....my diabetic grandmother had 2 pieces I thought she was going to die. ....Def something that will be a staple with my cakes from now on!
I love using Chocolate Ganache. It's so yummy and i get so many compliments on it when it's in a cupcake or a filling in a cake!
For those of you that use Ganache, how do you deal with the extra expense? IT is expensive to buy the chocolate, especiallly if you are looking for better than Nestle chocolate chips. Do you just charge more? I have been finding that using Ganache increases my input costs by about 50% which is not insignificant.
OOO Megmarie! PB ganache - Yum - sounds like my recipe for what my brother called "Wash it Down with A Quart of Insulin PB Fudge"!
For those of you that use Ganache, how do you deal with the extra expense? IT is expensive to buy the chocolate, especiallly if you are looking for better than Nestle chocolate chips. Do you just charge more? I have been finding that using Ganache increases my input costs by about 50% which is not insignificant.
If you're making cakes as a business then the expense definitely gets passed on to your clients. Higher costs = higher selling price. If you're making it for family and friends...welll... I guess you'd have to *love* them a lot to be willing to spend so much for a cake!
I've always used ganache and where I was living before, I could get Belgian chocolate relatively cheap - $15 for 5lbs. It wasn't so much of an issue then. Where I live now, chocolate is uber expensive. It's double the price! So now for ganache under fondant, I use compound chocolate (similar to candy melts). There's no difference in performance but he taste is definitely not as great as ganache made from real chocolate. It's still yummy though! However for fillings and stand alone milk or semi-sweet ganache frosting, I still use the real stuff.
Edited: I checked my records and it was $15/5 lbs, not $15/4 as I first wrote.
For those of you that use Ganache, how do you deal with the extra expense?
I don't make cakes professionally so it's not such an issue. I also use compound or cooking chocolate. I also only use a thin layer as a filling and to cover my cakes as I don't want the chocolate to completely overpower the taste of my cake. I find I can use about half what is recommended in the Planet Cake book for instance.
I guess it's a price I'm willing to pay for the lovely taste, texture and smooth, smooth finish you get with ganache.
Okay, I get that I can use it as a filling and under fondant but can I use it just like a BC or instead of BC without covering it in fondant? Will it have a BC texture?
I personally have found Ganache to go on the cake pretty thick and hardens pretty quickly. I never had any kind of crusting with it. Unsure about anyone else.
I have only used ganache twice and I loved it both times. I used it to pour over white buttercream and let it drip over the sides of the cake... so yummy and so rich!!
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