Cream ganash

In confectionery, ganache means chocolate cream, which can be used to fill or cover cakes and sweets, as well as decorate a variety of desserts and cakes. Ganash cream is certainly a homogeneous, smooth and shiny mass in which lumps, flakes and even grains are unacceptable.

This exquisite element of French cuisine has a very entertaining history: like a considerable number of other confectionery masterpieces, ganache cream appeared due to a banal mistake. So, in the middle of the 19th century, a student of Siroden, a French chocolatier who was also the owner of the then popular Patisserie Siraudin confectionery in Paris, spilled hot cream on chocolate out of imprudence. For this, the angry owner called him ganache, which translates as a bum. Interestingly, the result of such a mistake turned out to be extremely successful and probably deserved a more euphonic name, but the curse took root, becoming the designation of a noble ganache cream.

It is worth noting that since the 19th century, the composition of ganache cream has practically not changed - high-quality bitter chocolate and fatty cream are still necessary for its manufacture. The quality of these components directly depends on the quality of the prepared ganache cream, which is why chocolate must be real, and cream must be fresh.

A little later, confectioners also invented more modern variations of ganache cream based on white or milk chocolate, wine, milk and even fruit puree or juice, but for these combinations the quality of the raw materials should be excellent. In order to get a more original taste, different natural flavors and fillers are often introduced into the ganache cream: coffee, nuts, oranges, candied fruits, vanillin, liqueurs, brandy or rum.

Another common ingredient in ganache cream, which is not required at all, is butter. As a rule, it is used to give the product the consistency necessary for one application or another: the more the creamy component is added, the more plastic the ganache cream comes out.

Based on the volume of cream introduced into chocolate, ganash cream is divided into soft and hard. The soft cream ganache contains the maximum amount of cream allowed - at room temperature it is a rather liquid sauce. This ganache cream is perfect for layering cakes and cakes. Meanwhile, with more chocolate in relation to cream, you get a goofy ganache cream, which, after additional cooling, hardens and becomes crisp - it can become a wonderful chocolate glaze.