Ganache mastic: a recipe with a photo and a step-by-step description of the preparation

It should be remembered that the mastic can not be applied to damp surfaces( otherwise it will lose shape or completely spread).But if the cake is already saturated with a delicious cream( and it happens almost always), then what to do? It is necessary to create a "buffer layer" that does not allow moisture to pass through. Basically, for these purposes, either an oil cream( also helping to smooth the cake) or ganache( a mixture of chocolate and butter that can be cooked with cream and also used for leveling) is used for these purposes.

In this master class we will show how to make ganache mastic. It should initially be stipulated that, depending on the chocolate that you use, the ratio between chocolate and cream will vary. For example, 200 ml of cream will be:

300 grams of milk chocolate( 3: 2)

400 grams of white chocolate( 2: 1)

200 grams of dark chocolate( 1: 1)

We will cook from white chocolate, and inthe result is a ganache, as in the photo above.

Naturally, you can choose chocolate according to your taste needs( for example, to make ganache from milk chocolate), the process does not change from this.

instagram viewer

Ingredients:

1. White chocolate 600 grams

2. Cream 300 grams

Preparation:

1. Chop the chocolate.

2. We put on a plate a saucepan with cream, bring the cream to a boil and remove from the fire. Remember that cream is a milk product, and they like to "run away" from inattentive chefs. Stir the cream constantly so that they do not burn( otherwise the cream will have a very unpleasant taste and smell).

3. Now add the chocolate and stir properly.

4. Soon the chocolate will soften and almost disappear. Then we'll need a blender or mixer with this kind of nozzle:

If you do not have anything like that, you'll have to mix it up by hand and persistently.

5. We load the mixer in ganache and knead until the mass becomes homogeneous. It is important to remember that the mixer does not need to be moved up or down, otherwise you will get a foam instead of a cream. It is enough to install the mixer on the bottom of the saucepan and hinder it to the victorious end, as in the photo:

With this start:

And finish with a cream of this consistency.

6. Now cover with a film( so that there is no air between the ganache and the cream, otherwise a crust is formed).

And cover the resulting design with one more film, but on top, and put it in the refrigerator.

7. Ganache must completely cool down, then it will thicken. Before preparing a "buffer layer" between ganache and mastic, allow it to stand at room temperature for at least three hours, otherwise it will be too hard.

So the finished mixture looks like:

This concludes the master class for the preparation of a wonderful chocolate ganache cream.