Ganache is a versatile and indulgent ingredient used in pastry making that consists of chocolate and cream. It is a creamy, smooth, and rich mixture that can be used in a variety of ways, such as a filling for cakes and pastries, a topping for cupcakes, or even as a frosting for donuts.
Ganache is made by heating cream and then pouring it over chopped chocolate. The mixture is then stirred until the chocolate has melted completely and the mixture is smooth.
Basic Ganache Ratio
The ratio of chocolate to cream can vary depending on the desired consistency and flavor, but a typical ratio is 2:1, with two parts chocolate to one part cream.
Ganache can be customized by adding other ingredients, such as butter, liqueur, or spices, to enhance the flavor and texture. It can also be used to make truffles by rolling the mixture into balls and then dusting them with cocoa powder or chopped nuts.
Overall, ganache is a delicious and versatile ingredient that can elevate any dessert with its rich and creamy texture and chocolatey flavor.
Ganache basic ratio
The basic ratio for making ganache is 2 parts chocolate to 1 part cream by weight. This means that for every 8 ounces of chocolate, you will need 4 ounces of cream. However, the ratio can be adjusted depending on the desired consistency and flavor of the ganache.
For example, if you want a firmer ganache for making truffles, you can increase the amount of chocolate to 3 parts chocolate to 1 part cream. On the other hand, if you want a thinner consistency for glazing cakes, you can reduce the amount of chocolate to 1 part chocolate to 1 part cream.
It’s important to note that the quality of the chocolate used will also affect the texture and flavor of the ganache. Using high-quality chocolate with a higher percentage of cocoa solids will result in a richer and more complex flavor.
Ganache with butter
Ganache can also be made with the addition of butter, which adds a rich and creamy texture to the mixture. The basic ratio for making ganache with butter is 2 parts chocolate, 1 part cream, and 1 part butter by weight.
To make ganache with butter, follow these steps:
- Heat the cream in a saucepan until it comes to a simmer.
- Place the chocolate in a heatproof bowl.
- Pour the hot cream over the chocolate and let it sit for a minute to soften the chocolate.
- Stir the mixture until the chocolate is completely melted and the mixture is smooth.
- Add the butter to the chocolate mixture and stir until the butter is completely melted and the ganache is smooth and shiny.
- Let the ganache cool to room temperature before using it as a filling or frosting for cakes and pastries.
Adding butter to the ganache can make it more stable at room temperature and give it a silky texture. It also adds a subtle buttery flavor that complements the chocolate.
Which butter is better for ganache?
When it comes to making ganache with butter, it’s important to use unsalted butter that is of good quality. Unsalted butter is preferred because it allows you to control the amount of salt in the ganache, and it also has a cleaner, more neutral flavor that won’t overpower the chocolate.
For the best results, use European-style butter, which has a higher fat content than regular butter and a richer, creamier flavor. This can make the ganache smoother and richer in texture. Some good brands of European-style butter include Plugra, Kerrygold, and President.
It’s also important to use unsalted butter that is fresh and has been stored properly. Rancid or old butter can negatively impact the flavor and texture of the ganache. Finally, it’s a good idea to let the butter come to room temperature before adding it to the ganache, as this will help it blend more smoothly and evenly.
When to add butter to ganache?
Butter can be added to the ganache after the chocolate has melted and the cream has been incorporated. Here are the general steps to follow when adding butter to ganache:
- Heat the cream in a saucepan until it just comes to a simmer.
- Place chopped chocolate in a heatproof bowl and pour the hot cream over the chocolate. Let it sit for a minute or two to allow the chocolate to melt.
- Gently stir the chocolate and cream together until they are completely combined and smooth.
- Once the chocolate and cream mixture is smooth, add the butter to the mixture while it’s still warm.
- Stir the mixture until the butter has melted and is fully incorporated.
- Allow the ganache to cool to room temperature or to the desired consistency before using it to glaze, fill, or frost pastries and desserts.
By adding the butter after the chocolate and cream have been combined, the butter will melt and emulsify smoothly into the mixture. This will help to create a silky, smooth texture for the ganache.
How butter affects the texture of the ganache?
Adding butter to ganache can affect its texture in a number of ways. Here are a few examples:
- Creaminess: Butter adds a creamy, rich texture to the ganache, making it smoother and more luxurious.
- Stability: Butter can help to stabilize the ganache, making it less likely to separate or break when cooled or stored at room temperature.
- Glossiness: Butter can add a glossy sheen to the ganache, making it look more attractive and appealing.
- Firmness: Depending on the amount of butter added, it can also make the ganache firmer, which is useful for making truffles or other candies.
- Flavor: Butter can add a subtle buttery flavor to the ganache, which can complement the chocolate and make the ganache taste more complex and interesting.
Table: Ganache with butter texture
|How Butter Affects It
|Adds a creamy, rich texture to the ganache
|Helps to stabilize the ganache, making it less likely to separate or break when cooled or stored at room temperature
|Adds a glossy sheen to the ganache, making it look more attractive and appealing
|Can make the ganache firmer, which is useful for making truffles or other candies
|Adds a subtle buttery flavor to the ganache, which can complement the chocolate and make the ganache taste more complex and interesting
Overall, adding butter to ganache can improve its texture, flavor, and appearance, making it a more versatile and delicious ingredient for pastries and desserts.
Butter ganache vs usual ganache
Butter ganache, also known as ganache montée, is a type of ganache that contains butter in addition to chocolate and cream. Usual ganache, on the other hand, typically only contains chocolate and cream. Here are some of the differences between the two:
- Texture: Butter ganache tends to be smoother and creamier than regular ganache, which can be slightly grainy or gritty in texture.
- Stability: Butter ganache is more stable at room temperature than regular ganache, meaning it won’t melt or soften as quickly.
- Flavor: Butter ganache has a richer, more complex flavor than regular ganache, thanks to the addition of butter. The buttery flavor can complement the chocolate and add a subtle sweetness.
- Versatility: Butter ganache is more versatile than regular ganache because it can be whipped to create a lighter, fluffier texture that can be used as a frosting or filling for cakes and pastries.Uses: Regular ganache is typically used as a filling for cakes, truffles, and other desserts, while butter ganache can be used in the same way or as a frosting for cakes.
Overall, butter ganache is a more luxurious and versatile version of regular ganache that can elevate the flavor and texture of pastries and desserts. However, it does require a bit more skill to make, as the addition of butter can change the consistency and texture of the ganache.
Vegan butter ganache
Vegan butter ganache is a version of ganache that is made without any animal products. Instead of using dairy cream and butter, vegan butter ganache typically uses plant-based alternatives such as coconut cream and vegan butter or margarine.
Here’s a basic recipe for vegan butter ganache:
- 8 oz dairy-free dark chocolate, chopped
- 1/2 cup full-fat coconut cream
- 1/4 cup vegan butter or margarine
- In a heatproof bowl, add the chopped chocolate.
- In a saucepan, heat the coconut cream until it just starts to simmer.
- Pour the hot coconut cream over the chocolate and let it sit for 1-2 minutes.
- Stir the mixture until the chocolate is completely melted and smooth.
- Add the vegan butter or margarine to the chocolate mixture and stir until it’s completely melted and the mixture is smooth.
- Let the ganache cool to room temperature, stirring occasionally, until it reaches the desired consistency for your use.
This vegan butter ganache can be used in the same way as regular butter ganache – as a frosting, filling, or glaze for cakes, cupcakes, and other desserts. It’s also important to note that the quality of the chocolate used will affect the flavor and texture of the ganache, so choose a good quality dark chocolate that is suitable for your taste and dietary needs.
How to store butter ganache?
Butter ganache can be stored in an airtight container in the refrigerator for up to two weeks or in the freezer for up to three months. Here are some tips for storing butter ganache:
- Let the ganache cool to room temperature before storing it in the refrigerator or freezer. This will prevent condensation from forming and ensure that the ganache freezes or chills evenly.
- Store the ganache in an airtight container to prevent it from drying out or absorbing odors from other foods in the refrigerator or freezer.
- If storing in the refrigerator, bring the ganache to room temperature before using it. This will make it easier to spread or pipe onto desserts.
- If storing in the freezer, thaw the ganache in the refrigerator overnight before using it. Alternatively, you can thaw it in the microwave on low heat in short intervals, stirring frequently until it reaches the desired consistency.
- To reheat the ganache, place it in a heatproof bowl and microwave it on low heat or heat it over a double boiler until it’s smooth and melted. Avoid overheating or boiling the ganache as this can cause it to separate or become grainy.
Properly stored butter ganache can be used as a delicious and convenient ingredient in a variety of desserts for weeks or even months.
How long does ganache with butter last?
Ganache with butter can last up to 2 weeks when stored in an airtight container in the refrigerator. This is assuming that the ganache has been made with fresh ingredients and has been stored properly.
Over time, the texture of the ganache may change, becoming harder and less smooth. To use the ganache again, let it come to room temperature and stir it gently to restore its texture.
If you want to store the ganache for longer, you can freeze it for up to 3 months. To freeze the ganache with butter, place it in an airtight container or freezer bag and seal it tightly.
When you’re ready to use it, thaw the ganache overnight in the refrigerator, and bring it to room temperature before using it. Note that freezing and thawing the ganache may affect its texture and smoothness, so it’s a good idea to stir it gently after thawing to restore its consistency.
In summary, ganache is a versatile and indulgent ingredient used in pastry making that consists of chocolate and cream.
The basic ratio for making ganache is 2 parts chocolate to 1 part cream, but it can be adjusted depending on the desired consistency and flavor.
Butter can also be added to the ganache to improve its texture, stability, and flavor. European-style unsalted butter is preferred for making butter ganache.
Vegan butter ganache can also be made using plant-based alternatives such as coconut cream and vegan butter or margarine.
Ganache with butter can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months, but it may change in texture over time and should be gently stirred to restore its consistency before using it.