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Cream Ganache on white chocolate for cake

3253

Kitchen French

Calorie content 331 kcal

Portions 6 port.

Cooking time 20 minutes.

Proteins * 3.5 gr.

Fats * 16.5 g

Carbohydrates* 55.6 g

Cream Ganache on white chocolate for cake

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.

Ingredients

White chocolate 400 gr. Cow's milk 2 tbsp. Granulated sugar 0.5 tbsp.

Cooking process

Break the white chocolate into small pieces. Alternatively, you can chop the bar with a knife or rub it on a coarse grater - this will speed up the process of dissolving the chocolate in the next step.

We recommend using milk with a fat percentage of at least 2-2.5%. A low-fat or low-fat product will not provide milk-richness. Place the milk in a bowl or saucepan and heat it on the stove. Add the specified amount of granulated sugar to the hot milk, mix and keep on the stove until the sugar crystals dissolve.

Then add the chopped white chocolate, stir and remove from the stove. Stir the mixture vigorously until the chocolate pieces are completely melted and complete homogeneity is achieved.

The resulting mass will be fluid and not very thick. It needs to be cooled and sent to the refrigerator for seven to eight hours. To prevent the surface from becoming covered with a dried crust, cover the mass with cling film in contact.

After the specified time has elapsed, we take out the ganache from the refrigerator and beat with a mixer at high speed for three to four minutes. You will get a moderately airy, stable cream.

To gently cover the cake with cooked cream, you should start immediately after making it. Ganache quickly stabilizes and is more difficult to work with in a thick state. If, nevertheless, the cream thickens, you can slightly warm it up in a water bath and beat again.

Bon Appetit!