Recipe Raspberry ganache. Calorie, chemical composition and nutritional value.

General rules for making ganache

White chocolate ganache for covering the cake successfully covers all the imperfections of the baked goods and gives clear contours to the confectionery product. It is an excellent basis for the finishing decorative layer of glaze, mastic, flowers and patterns; from cream, berries and fruits. With the help of ganache, the cake or pastry takes on any desired shape. A thick mixture will help you create several tiers and disguise the gift hidden inside.

Ingredients

To make white ganache, you need to stock up on a quality product.

Find the numbers on the tile: from 75% and above. What it is? Proportion of cocoa butter content in the treat.

White chocolate will not work:

In addition to chocolate without filling, the freshest high-fat cream will come in handy. It's great when you have homemade dairy products. Those who cannot find what they need make a mixture with oil.

The great advantage of white ganache is the possibility of radical color changes. This thick cream is easily colored with edible gel dyes, natural juices from berries and fruits. In fact, it can be given any shade of the rainbow.

Classic recipe: chocolate ganache

Snow-white ganache cream from high-quality chocolate makes the surface of the finished dessert smooth. A stable, even surface makes it easier to apply edible decorations. And these are not its only advantages. Delicious, tender pasta melts in your mouth.

Stable at home temperature and not liquid cake cream under mastic is made:

Stages of the manufacturing process.

We remember that such whipped ganache turns out to be high in calories. It is useful for recovering, weakened people.

Classic snow-white ganache with cream

The composition of the ganache with white chocolate and cream is of high quality, using the freshest and most expensive ingredients.

Sequence of the cooking process.

1. Cut white chocolate thinly using a coarse grater or knife.

2. In a small bowl, heat the dairy product to high temperature. It should not be cooked.

3. Combine chocolate chips with hot solution and stir. There should be no undissolved particles left in the homogeneous mixture.

4. Cover the finished mixture tightly and leave it on the kitchen table.

5. We hide it in the refrigerator for 6-9 hours.

6. Beat the cooled cream to increase its volume.

Cupcakes make beautiful edible caps if they are made right away. The cakes should be leveled with the settled product, in a layer of no more than 1 cm.

Maybe you will be interested in reading and useful to learn how to prepare dark chocolate ganache in the article: – https://shokolad.today/recipes/shokoladnyj-ganash

Raspberry and strawberry cream

Raspberry or strawberry ganache is easy to make by adding berry puree to the classic mixture. Since the main component does not contain cocoa bean butter, the taste, smell and color of the cream are closer to berry.

1. We make raspberry ganache using mashed berries. Grind with a fork, then rub through a sieve, remove the seeds. We also make strawberry puree.

2. Cut the hard chocolate into chips with a knife or grater.

3. Mix the pureed berries with cream, heat thoroughly, but do not boil.

4. Pour the sweet shavings into the creamy berry mixture, stir, achieving a homogeneous consistency.

5. Cool the cream step by step, gradually lowering the storage temperature.

6. Using cooled cream, we form the ideal shape of desserts.

Using this technology, it is easy to prepare ganache with any soft berries, sweetening the sour ones.

Ganache by Andy Chef

Cream made according to Andy Chef's recipe is used for macarons. It takes a long time (6-8 hours) for the cooled composition to become compacted. Thanks to this, the cookies do not get soggy and retain their shape in a hot room.

List of required products:

Step-by-step manufacturing process.

1. Finely break or grate the chocolate, pour cream in a ceramic cup.

2. Warm up in the microwave for 15 seconds several times. Stirring in between.

3. Cool the mixture slightly and add soft butter to it.

4. Mix everything until smooth.

5. For smudges, use Andy Chef's cream warm, at a temperature of 28-32 degrees. We form streams on the heavily chilled dessert.

6. In order to glue the two parts of pasta, cool the composition for several hours.

Cottage cheese cream

Thick curd ganache holds its shape stably. It is convenient to cover it with sweet mastic. It’s easier to create a picture using beads, chocolate drops, and wafer crumbs.

Stages of work, step by step.

Maria Belaya's blog

Hi all. Recently, I promised to tell you about a super cream for finishing cakes, which perfectly holds its shape and fits under the mastic. This is cream ganache. Today is a very detailed article about this cream.

Ganache is an emulsion of cream and chocolate. Do you know how this wonderful cream appeared? Like many things in cooking - completely by accident! A French chef accidentally spilled cream into melted chocolate, after which the chef called him a “fool,” which in French is “ganache.” When he tried what he got, he was amazed at the taste, and the name stuck with the dessert.

What do we have today? There are three varieties of ganache - with cream, with butter, and with cream with the addition of butter. Many argue that butter ganache should not be called that at all, that it is the “wrong” cream. And that real ganache is only made from chocolate and heavy cream. May be so.

However, I use all three types of this cream in practice. Why not choose one? Because all three varieties are absolutely working creams!

If I have a sufficient amount of heavy cream, then I definitely choose the creamy option; if there is cream, but not much, then I make a mixture; if there is no cream at all, then I choose the option with butter.

I would like to note that the most delicious and easiest, both in terms of preparation and eating, is the option with cream. The recipe with butter is the most difficult to digest, but the mixture of butter and cream is difficult to prepare.

Ganache can be made with any chocolate, be it dark, milk or white (you can also use bitter chocolate, but this is not for everyone).

The main thing here is to understand proportions.

Dark chocolate ganache goes to cream (or butter) in a 1:1 ratio, for milk chocolate this ratio is 2:1, and for white chocolate it is 3:1 (sometimes even 4:1, for greater stability). That is, the less cocoa butter the chocolate contains, the more it will be needed for the cream.

These proportions work for absolutely all creams, that is, if you take 180 grams of dark chocolate (2 bars), then you need to take the same amount of cream or butter by weight.

Today I want to look at ganache made from a mixture of chocolate and cream, because it is in this version that there are the most mistakes, due to the fact that there are more steps in preparation.

Needless to say, the cream will taste delicious with professional chocolate?! Callebaut makes very good chocolate and cocoa. You can also buy it by weight from 100 grams in confectionery stores.

So, how to make a stable cream for leveling a cake and decorating cupcakes at home, recipe with photos step by step.

Ingredients:

1. 180 grams dark chocolate (2 bars)
2. 75 grams of cream from 30% fat content
3. 105 grams butter (82.5%) at room temperature

Preparation:

To begin with, I want to say right away that my friendship with ganache did not work out the first time! But, from this I can safely say that I know all the subtleties and possible mistakes)

I will offer you the most reliable method, with the least possible complications. First, I’ll write down the problems I encountered so that you don’t repeat my mistakes.

According to many recipes, it was necessary to first melt the chocolate, heat the cream separately, and only then combine these two mixtures. Here I encountered problems such as overheating of the chocolate and separation of the mass. Firstly, it is extremely easy to overheat chocolate in the microwave, especially when you heat it without cream. Secondly, when combining melted chocolate and hot cream, it can also overheat, and the mass can stratify due to the temperature difference.

Other recipes called for finely chopping the chocolate and pouring hot cream over it. Problems such as overheating of the chocolate may arise here, due to the fact that the chocolate is heated at a temperature significantly lower than the boiling point of the cream. And another problem may arise - incomplete dissolution of the chocolate if the cream is removed from the stove ahead of time. And this had to be solved by heating the mass and punching it with a hand blender.

After all my adventures, I’ll say one thing - don’t waste so much time! Melt the chocolate together with cream in a water bath, this is the most reliable method!

So, how to make dark chocolate ganache with cream at home.

Place a saucepan with a small amount of water on the stove.

Place the chopped chocolate in a heatproof bowl. And fill it with cream (I have cream straight from the refrigerator).

As soon as the water in the pan boils, reduce the heat to medium and place our bowl of chocolate-cream mixture on top.

Stirring all the time, begin to melt the chocolate. The chocolate will clump a little at first.

Then it will gradually begin to disperse.

As a result, we should have a homogeneous mass without lumps, smooth and shiny.

Remove it from the heat and leave to cool to 40°.

Add room temperature butter into the cooled mixture! This is a very important point; if the oil is cold, the cream will separate. In this case, you need to warm it up a little in a water bath and beat it with a submersible blender.

Mix the mass thoroughly.

Cover with film and place in the refrigerator for 1-2 hours. The setting time depends on the quality of the chocolate; the better it is, the faster it will set.

During this time, the cream will stabilize and become very dense. Feel free to start leveling cakes, decorating cupcakes or using it as a filling.

This amount of cream is enough for me to level a cake of 18-20 in diameter.

If you beat the cooled ganache, you get truffle cream. It will increase in volume, lighten and become very airy. I even prefer this option, it’s very easy to work with, the cream is pliable. They are also great for decorating cupcakes, using as a layer for sponge cakes or as a filling. A little secret, it’s better to level it with a hot, dry spatula, this will soften the cream a little if it’s suddenly completely frozen.

Just remember that the ganache cream is thick and will not fully saturate your cakes, so we either use impregnation or self-sufficient biscuits in butter.

This cream is very stable, it hardens, as they say, “to stone.” If you are looking for what kind of cream to cover a cake with mastic, then this is your option. The mastic does not flow on it.

If you are looking for a cream to use to level your cakes in the heat, then this is also the best cream.

What should you do if you have to transport the cake by car for a long time? Use ganache!

If you are looking for a cream that won’t give off a waffle or sugar picture, the answer is the same, it’s ganache.

In addition to being used in cakes and cupcakes, this cream is ideal for filling cakes such as macaroons, choux, profiteroles or eclairs. Chocoholics will definitely appreciate it!

Some answers to the most common questions.

What does overheated chocolate look like? It becomes dense, gathers into pieces and does not shine! Can he be saved? It’s possible, but not everyone’s stage. If it just starts to curdle, try adding hot cream and stir with just a spoon.

Exfoliated oil in ganache is a violation of technology; the situation can be saved by heating the entire mass to 40° and punching it with a submersible blender.

Is the ganache cracking? The sponge cake or a very thin layer of cream was poorly soaked. Also, perhaps you haven’t left the cake to stand, then it shrinks and any cream can crack.

The ganache did not harden, but remained liquid. Most likely you came across low-quality products, I’m talking about chocolate and butter. Finding really good ingredients is essential. How to save the cream? Add more melted and cooled chocolate.

This amount of cream is enough to level a cake with a diameter of 16 and a height of 10 cm.

If you want to calculate how much cream you will need for a particular mold diameter, then in this article I described everything in detail, click on it and you will get to the right place - Recalculating the amount of cream for cakes of different diameters.

PS The recipe for chocolate drips can be found on the blog at the link - chocolate drips, just click and you will find yourself in the right place)

Enjoy your meal!

Colored streams

Ganache is also convenient to use for drips on homemade baked goods. Painted colored streams give the dessert an elegant, festive look.

Fat-soluble dyes are quite expensive. A more budget-friendly option is dry and gel supplements, as well as juices, turmeric, and spinach herb.

List of ingredients for drip ganache:

Description of the manufacturing process.

1. Heat the cream almost to a boil.

2. Remove from heat and paint in the desired color.

3. Add chocolate chips to the colored hot cream. Stir until all the shavings are dissolved.

4. Then add soft butter and stir. The mixture should become shiny and smooth.

5. Cool the glaze to 28-35 degrees so that it retains the necessary viscousness.

6. We draw smudges on the cooled cake.

Classic recipe: chocolate ganache

This sweet is made from all types of chocolate that only we all know, but some people do not like the taste of dark chocolate, although it shines best when covered. That's why they started using white chocolate for ganache.

When making this sweet, the most important factor is the quality of the products. The best option would be if you use chocolate made in Belgium or Switzerland and farm cream.

We will use chocolate and cream in equal proportions because it is very important in this situation. Make your ganache interesting and unusual.

Required Products:

• 150 grams of white chocolate;
• 90 milliliters of heavy cream (at least 33-35%).

Cooking method:

1. Pour the cream into a heat-resistant bowl, place it on the stove, bring to a boil, but never boil.
2. Finely chop the bar, pour hot cream over it, gradually stir the mixture until the chocolate is completely dissolved.
3. Let it rest in the refrigerator for several hours (approximately 3.5-4).

This sweetness comes out incredibly tender and airy, moderately sweet, but at the same time very refined.

Chocolate ganache

It can also be used as the filling itself, adding it to the layer between the sponge cake and the cream. Or diversify it by adding orange curd.

Most bakers use white chocolate ganache to simulate drips on the cake. This is a new type of decoration.

Ganache filling

Snow-white cream is perfect as a dessert filling and as a lubricant for cake layers. This sweetness is a wonderful stand-alone cream. Ganache is prepared according to a universal recipe, but it does not give the dish any juiciness. Therefore, the cakes are moistened with impregnation.

If we are preparing a cake for adults, soak the cakes with the addition of:

We soak cakes for children with fruit juice and various jams.

Cooking secrets

If you plan to use ganache to level the cake, take the main two components in a 3:1 ratio. We decorate cupcakes with cream, which contains a 2:1 ratio.

The total mass of low-fat dairy products with butter must correspond to the required proportion.

For example, for a stable form we take:

In addition, cream-based cream can acquire the desired taste and shade thanks to the added fruit or berry puree. In this case, we follow the following rule: no matter how much puree we add, we subtract the same amount of cream.

In the overall composition, the share of the berry-fruit part should not be more than 30% of thick puree or 20% of a thinner one.

There are certain subtleties in mixing and equalizing the temperature of the components. Therefore, we heat and melt carefully over boiling water. We install a couple of enamel saucepans on 2 floors. The water will boil at the bottom. The top should not touch the water with its bottom.

It is easier to cool the composition in a glass container prepared in advance. All utensils must be dry and clean.

Chocolate cut into thin strips or crushed with a large-mesh grater will melt faster.

Experienced cooks know some details. We take them into account.

1. Stable ganache comes from quality chocolate, not cheap glaze.

2. White chocolate quickly overheats, curls, and can separate. Therefore, chocolate chips are carefully melted over steam, sometimes in the microwave.

3. It is easier for inexperienced cooks to dissolve the shavings by pouring heated cream over them.

4. It is easier to prepare the paste in advance, since it requires a whole night in a cold place to harden.

5. When ganache is used as a layer, each cake is soaked so that the dessert is not dry.

6. Before leveling with this sweet paste, the dessert needs to stand. Otherwise, it will settle and the decorative layer will crack.

7. It is better to stir the mixture with a stainless steel or silicone spatula. Because a wooden spoon can absorb odors.

Options for cakes with white ganache

Sponge cake with ganache

If you are tired of monotonous cakes prepared according to one template - vanilla sponge cake, whipped cream, a layer of bananas and butter roses on top. In my opinion, this is all outdated a long time ago. Now, in order to recommend your dessert, it must be exclusive, attracting everyone’s attention.

One of the vanilla sponge cake options

1. Sponge cake with kefir/sour cream. Why exactly like this? Yes, simply because it does not require impregnation and has a very delicate taste.
2. Cream cheese cream (I highly recommend using cream cheese, it will add a slight saltiness that will add unusualness to the ordinary taste).
3. White chocolate ganache.
4. Raspberry Kurd.

Sequence of actions:

• Place the first layer of biscuit in the pastry ring, having previously cut it;
• top with white chocolate ganache;
• pour raspberry curd, which has a slight sourness, emphasizing the sweetness of the cake on top of the cream;
• and repeat this manipulation until the biscuit is finished.

Be sure to coat the top of the cake with a thin layer of cream and pour ganache over it - it will be very tasty. We cover the top of the cake with mastic, I most often use white. This cake is quite suitable for both daily tea drinking and a wedding celebration.

I don't really like dark or milk chocolate ganache: the first is too bitter, and the second is too sweet.

The composition of a snow-white cream that forms a stable form of a confectionery product

All confectioners love to prepare white chocolate ganache for cake. They are well aware of the unique properties of the wonderful paste.

Chocolate ganache is a paste of cream with butter and a quality dessert made from cocoa beans. Typically, ganache is based on high-fat cream. Only in some cases, skim cream is supplemented or replaced with cow's butter. This paste turns out to be more fatty.

White chocolate ganache

Ganache
My favorite is white chocolate ganache. Its taste is, of course, something magical. Many people don't like dark chocolate, but this doesn't apply to white chocolate.

Ganache is the most delicate sweet made from the freshest cream and high-quality chocolate. But it is quite possible to prepare this dessert yourself by finding the best recipe among the majority.

Reviews

Masha, 45 years old

“In the evening I prepared a cake covered with ganache cream and fondant. Guests said that this is a real masterpiece of confectionery art. I'm happy."

Daniela, 38 years old

“I made a cake with a layer of ganache for a New Year’s family holiday. My mother-in-law praised me all night long. In the morning she asked me to give her a piece with her. So that you can slowly enjoy it at home in front of the TV.”

Leonid, 69 years old

“The green kiwi Christmas tree on the snow-white surface looked charming. The whole family was delighted. My wife was pleased this time too. He knows how much I love sweets.”

Source

Recipe Raspberry ganache. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Raspberry Ganache”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Ganache for leveling a butter and chocolate cake

Probably everyone has long known that cream ganache is the ideal final coating on which mastic and decor from other components ideally adhere. It is prepared very quickly and from very affordable ingredients, and the results are consistently good.

Cooking time – 1 hour 20 minutes.

Cooking time – 15 minutes.

Servings – 1 cake with a diameter of 12 cm.

Ingredients:

Cooking process:

White chocolate curd ganache for leveling the cake

Delicate white chocolate cream and cream cheese – together they form the ideal finishing coating for leveling any confectionery product. To prepare curd ganache you don’t need a lot of effort or skill - everything is very simple and tasty!

Cooking time – 8 hours.

Cooking time – 15 minutes.

Servings – 1 cake with a diameter of 20 cm.

Ingredients:

Cooking process:

Raspberry Macarons Quite recently I told you how to make almond flour or powder at home. It's time to find a way to use it. And here, of course, the most obvious one is to make delicious almond macaron cakes. However, as many people know, the blog already has several recipes for these same cakes, although they are all based on Italian meringue. Therefore, this time we will prepare an alternative option - macaron on French meringue with a delicious raspberry filling. I’ll say right away that it’s still easier to achieve the perfect result with Italian meringue. But there you need to cook sugar syrup, you need a thermometer, and both on the blog and on the channel, questions often appear in the comments about how to do without all this. Yes Easy! You can make macarons with French meringue. True, this will require a little more attention to various details...

Preparation time: 15 minutes Pasta setting time: 45-60 minutes Baking time: 12 minutes per baking sheet Ingredients for 20-25 cakes

Raspberry Jelly:

Raspberry Cream Cheese:

Raspberry Ganache:

Raspberry Macarons
Method of preparation: We start by sifting almond flour and powdered sugar. First, sift separately, then together, so that no lumps remain and the mixture is as homogeneous as possible. To mix the powder and flour more thoroughly, I recommend using a whisk - there will definitely be no lumps left. Then we start preparing the meringue. The important ingredient here is egg whites.
And this is where options are possible. You can find a lot of different advice on the Internet: some recommend aging the whites beforehand, some use simply kept at room temperature, and some use fresh ones, straight from the refrigerator. Let's take things in order here. If you decide to age the whites, carefully separate them from the yolks so that not a single extra particle gets into the whites, place them in a completely clean container, cover with cling film, make several punctures on top with a knife or fork and put them in the refrigerator, where the whites are. will age ideally 5-7 days. This “aging” results in a more stable and stronger meringue, resulting in a perfect macaron. However, even after standing at room temperature for a little while, the egg whites become more fluid and also beat more consistently, resulting in a smooth, stable meringue. In this case, we do everything the same, only we don’t put it in the refrigerator, but simply leave it outside for at least 12 hours, or even for a day. Those who say that they use proteins that are completely fresh and still cool are either wizards or lying. This is possible when making macarons with Italian meringue, but for French meringue, even aged whites need to be brought to room temperature to make it more stable. In general, I choose option number two - I just leave the whites for a day. To be honest, I didn’t notice much difference here with aged proteins. And in general, there is usually no time for aging, since the desire to cook pasta comes suddenly, and you don’t want to wait long. Place the prepared egg whites in a completely clean mixing bowl and begin beating at medium speed. When they beat a little, add a little citric acid (or cream of tartar, if you can find it) - this will also help stabilize the proteins. When foam has already formed in the bowl, begin to add sugar in small quantities, continuing to beat at medium speed. Having added the entire quantity, we do not immediately increase the speed. In general, the meringue turns out more stable if you continue to beat it not at maximum speed. Only at the very end, when the peaks are already close, do we increase the speed to the very maximum in order to consolidate the result. We also add dye closer to the end. It can be gel or powder, but not liquid in any case! Any liquid or oil can permanently ruin the result. In the case of powder, be careful, you usually only need a little bit of it - add a little more and instead of delicate pink you will get vibrant fuchsia. Although, of course, it all depends on what goal you want to achieve.

When whipping meringue, there is also a danger of overbeating it - the whites will become loose, and this will also affect the quality of the pasta. Therefore, be vigilant, keep your eyes open and don’t miss the moment. As soon as you have a smooth and shiny stable mass - you're done!

Carefully pour the mixed flour and powder into the bowl with the meringue and begin to make macaronage - that is, mix it all in. You need to act carefully, but confidently. We make circular movements from the edges to the center. And here, too, it is important to understand where the final point is. In general, the mass should flow slowly and lazily in a wide ribbon, not fall off in pieces or run like a stream. Both under-mixing and over-mixing the mass will affect the result - in one case, the pasta will spread and you won’t get any kind of skirt, in the other, it will crack unsightly. In fact, the more you make pasta, the more you will understand when it is time to stop and stop stirring. In the case of French meringue, I stop literally a moment away from that same wide ribbon - while the mixture is put into a bag and deposited, it is additionally mixed, becoming more liquid.

How to Make White Chocolate Ganache for Cake Covering

With all the variety of existing recipes for this cream, the preparation technology is largely similar, and there are a number of nuances that need to be taken into account for any of the options:

1. For ganache you need to use only chocolate, not confectionery icing. The first contains cocoa butter, which gives the cream stability even at room temperature, and the glaze contains cheaper fats, due to which the cream can “float”.
2. White chocolate can be easily overheated, causing it to curdle and separate into cocoa butter and other ingredients. To prevent this from happening, the ingredient is brought to a liquid state in a steam bath or in a microwave oven.
3. It will be easier for novice confectioners to properly melt the cream base by pouring hot cream over it, if the recipe calls for their use.
4. The ganache needs to be prepared ahead of time as it needs time to stabilize in the cold. On average, the cream should spend 8 hours in the refrigerator to achieve the desired texture.
5. If ganache is used as a filling, then it is better to soak the cakes, since this cream will not give juiciness.
6. Before covering the cake with ganache, the dessert must stand so that later it does not shrink and the cream does not develop cracks.