Cream Ganache for flattening the cake

Ganache is a persistent, chocolate-based cream. It was invented in France and quickly won the love of confectioners and chocolates around the world. It is a pleasure to work with this cream, because it is malleable and obedient. To make a ganache really successful, you need high-quality chocolate for it. Bars with cheap cocoa butter substitutes are unacceptable. Butter should also contain nothing but cream. Spreads and margarine cannot be used. By carefully choosing the products for the cream and observing the indicated proportions, you can definitely prepare this magic cream.

Confectioners often use ganache to coat the cake before placing the mastic. This is because ganache has the perfect consistency and density to flawlessly level the surface of the confectionery. On an even smooth cake, the mastic falls without problems and the surface of the dessert looks flawless as a result. The recipe for this ganache includes cream, chocolate and butter. All stages of preparation are accompanied by step-by-step photos.

Ganache is very versatile in its application. It can be used for the layer of cake layers, and for filling cakes, and for setting decorations on pastries. And, of course, it is perfect as a chocolate paste for pancakes or toasts. To prepare such a cream, you do not need to be skillful or search for hard-to-find ingredients. All you need is cream, chocolate and butter. By the way, chocolate should be of high quality and not include cocoa butter substitutes. The same goes for butter. During the cooking process, it is important to mix all the ingredients until completely homogeneous. If lumps remain, a hand blender may help.

Ganache cream on milk chocolate turns out to be more pliable in consistency and slightly softer in taste than the version on dark chocolate.In general, the thickness and flavor can be controlled by the amount of cream added, and chocolate with any cocoa percentage can be used. In this recipe, we give specific proportions that give a successful result - you don't have to guess and get lost in the cooking process.

Ganache is a very "convenient" cake cream. It has an excellent property due to the chocolate included in the composition - to keep its shape steadily. Another interesting feature is the ability to adjust the density of the ganache by adding different amounts of cream. A thicker cream is usually needed to flatten the cake. It is for this option that the proportions indicated in the recipe are designed. If you need a lighter ganache, for a layer of cakes, you can increase the amount of cream and get a less dense texture.

Ganache is a mix of white chocolate, cream and butter in different proportions. Such a mass has a dense texture and perfectly holds its shape, and these are excellent qualities for a cream when it comes to leveling the cake. As a rule, after assembling the cakes, the final appearance of the cake has errors, and with the help of ganache, you can bring the product to an ideal shape. The layer of such a cream retains the specified thickness and does not flow.

It doesn't take much time to prepare such a cream. The recipe is simple, and even a novice cook can handle it. It is important to take your choice of products seriously: all ingredients must be of high quality. Chocolate should not include cocoa butter substitutes. In the composition of cream cheese, we are looking for only cream - no vegetable analogues. Butter cannot be substituted for margarine or spread. That's all the rules, the rest of the cooking details are indicated in the recipe.

Here's a simple chocolate ganache recipe for flattening the cake. We melt the chocolate on the stove directly in the cream - this eliminates the problem of overheating and stratification of the chocolate mass if the components are heated separately. And this "simplification" does not affect the result in any way. Before using the ganache for work, it must be kept in the refrigerator for several hours so that it forms into a thick mass. By the way, if the percentage of cocoa butter in the chocolate used was high, then the ganache will stabilize faster and will be denser. It is recommended to take dark chocolate with 60-70% cocoa content.

This ganache cream is great for covering the cake. It is dense, dense and holds its shape very well. It is important to know that before using such a cream, you need to cool it for a long time - about seven hours. During this time, it stabilizes to the desired consistency. It is convenient to make a preparation for the night, and in the morning continue cooking with the already cooled cream.

To give the cake a respectable look, ganache cream is used. It corrects the roughness of the cakes well and gives the cake an exquisite chocolate flavor. The cream is always prepared from chocolate and butter or cream and the correct proportion and quality of the ingredients are a guarantee of its good quality.