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Cream Ganache for a cake with mastic

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4933
Kitchen World
Calorie content 377.2 kcal
Portions 5 port.
Cooking time 15 minutes.
Proteins * 3.9 gr.
Fats * 36.3 g
Carbohydrates* 10.8 g
* per 100 gr. product
Cream Ganache for a cake with mastic
Content

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, 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.

Ingredients

Cooking process

step 1 out of 7
Place the chocolate in a heat-resistant bowl. If the product is used in tiles, then they must be chopped with a knife or simply broken into small pieces. If chocolate drops are used, then they do not require grinding.
step 2 out of 7
Pour the cream into the chocolate and place the bowl on the steam bath. It is advisable that the water does not touch the bottom of the bowl - steam should heat the dishes. Continue stirring as the chocolate and cream heats up. With a whisk or a silicone spatula, we make circular movements, lifting the mass from the bottom to the top, so that heating and melting is uniform. Remove the bowl from the water bath when the contents are completely homogeneous and smooth. Let the mass cool to a barely warm temperature.
step 3 out of 7
Put softened butter in melted chocolate with cream. In no case do we melt it to a liquid state to facilitate the mixing process - this will disturb the consistency of the ganache. Mix the soft butter with the chocolate using a spatula or whisk.
step 4 out of 7
Gradually, the butter will mix with the total chocolate mass - you get a shiny smooth ganache.
step 5 out of 7
The last stage of cooking is whipping the ganache with a mixer. We work at high speed for four to five minutes. The cream will become airier and slightly lighter.
step 6 out of 7
Let the whipped ganache stand at room temperature for an hour. It will acquire a pliable, comfortable consistency and will allow you to work with the cake comfortably.
step 7 out of 7
In order to align the cake under the mastic as accurately as possible, it is first recommended to process the edges, and then go to the top surface. An invaluable tool for this job is the confectionery spatula.

Bon Appetit!

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