If you like to surprise guests with original sweets, you probably heard about ganache. It is a dense sweet cream, which is used to decorate cakes and confectionery. Today we will deal with you, what is ganache and how to make it from white chocolate.
Recipe for white chocolate ganache
Ingredients:
- cream fatty - 320 ml;
- white porous chocolate - 620 g.
Preparation
Take the tile of white chocolate and break it into pieces. In a saucepan with non-stick coating pour out the cream, bring them to a boil and remove from the plate. Throw immediately prepared chopped chocolate and mix everything with a silicone spatula. After that, turn on the mixer and whisk for a few minutes until smooth. Next, cover the cream with food film and remove the dishes in the refrigerator for several hours. Before coating the cake, take out the finished cream-ganache from white chocolate and cool it to room temperature.
White chocolate ganache to cover the cake
Ingredients:
- cream with a fat content of 33% - 110 ml;
- coconut fine shavings - to taste;
- dye food - at will;
- white chocolate - 110 g.
Preparation
In the saucepan pour the cream, put the dishes on the fire and bring to a boil. Chocolate is broken into pieces and thrown into a boiling creamy mass. Fully melt it, remove the dishes from the plate and beat the mixer at a low speed until the lumps disappear. If you want, if you want, you can add color to the food color, to give the cream a more elegant look. After that, we cool the ganache, throw a little coconut chips and send the cream to freeze for several hours in the refrigerator.
Ganache under mastic from white chocolate
The cream prepared in this way turns out brilliant and very beautiful. It perfectly covers the cake and perfectly aligns its surface.
Ingredients:
- white chocolate - 210 g;
- Butter - 210 g.
Preparation
So, white chocolate is broken by hands into pieces and put in a bucket. Add the softened butter and mix a little with a spoon. We send the dishes for 45 seconds in a preheated oven and when the chocolate is completely dissolved, lightly beat it to a homogeneous consistency with a mixer. After that, we cool the cream and remove the ganache for 25 minutes in the refrigerator, and then use it to decorate the cake and leveling its surface.