Ganaching
I must say I need to practice a lot on my ganaching techniques. When I put ganache in my layers, they tend to set already, esp now Oz is in winter, by the time the layers are stacked and ganached all around. That means when its served then the ganache inside is hard too. How does one get the gooey chocolate inside that u get when buying at cafes etc? Is the ganache in the layers supposed to be a different choc:cream ratio?
Replies to This Discussion
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Permalink Reply by Karen Marie on
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As a matter of fact the proportions are different. For soft ganache the proportions are 16 oz dark chocolate to 16 fl oz heavy cream (or the same weight of chocolate to the same volume of cream). After you mix thoroughly, cover with plastic wrap and let it set at room temperature overnight. Since you boiled the cream there is no need to refrigerate. You can use it as is, warm to coat or whip like buttercream and spread it on or in between cake layers. It also helps to coat the layers thinly with jam that has been heated, strained and cooled first to seal the layers. I hope that helps.
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Permalink Reply by Jhoanee Beltran on
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thanks karen! i thought as much. i havent tried whipping ganache. is that whipped when its totally melted or when it's kinda set but still soft?
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Permalink Reply by jeri c on
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I just made ganache last night and got too much cream in it so it was too soft... just the opposite of what you are talking about!!! So I put it in my kitchen aide and whipped it and it came out wonderful. I was just topping cupcakes with it. Be sure you don't get it too goooey or your cake layers will slide and you will have a mess....
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set but not cold...if you have refrigerated it bring to room temperature first and dont rush this, just make sure you take it out ahead in plenty of time....just whip like buttercream...it is soo good! By the way ganache needs to set up overnight to get the full flavor and creaminess. You can leave it at room temperature or refrigerate it. I think it is creamier set at room temp.
Just for your reference hard ganache..the one you use for truffles...is 16 oz dark chocolate to 8 fl oz heavy cream so twice as much chocolate as cream...remember weigh chocolate and measure cream.
Jhoanee Beltran said:thanks karen! i thought as much. i havent tried whipping ganache. is that whipped when its totally melted or when it's kinda set but still soft? -
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