Definition: Ganache, a key preparation!

These days, it's hard to imagine a pastry without thinking of that wonderful preparation known as ganache. Used to coat, garnish or decorate, it has become one of the essential ingredients in the world of desserts. Whether you're an amateur or a professional, understanding what ganache is and how to prepare it can transform your sweet creations.

Definition of ganache

Ganache is a culinary preparation composed mainly of chocolate and liquid cream. It was invented by an apprentice chocolatier who made the mistake of pouring hot cream over pieces of chocolate. Instead of discarding the mixture, his master instructed him to work it further, thus obtaining the rich, unctuous texture we know today.

The key ingredients

To prepare a good ganache, the simplicity of the ingredients is often the key to success. Here are the main components:

Chocolate: Whether dark, white or milk, the choice of chocolate greatly influences the taste and texture of your ganache. Dark chocolate gives a rich, intense taste, while white chocolate offers a delicate sweetness.
Liquid cream: The cream must be sufficiently fatty (at least 30%) to ensure a good emulsion with the chocolate.

Types of ganache

There are many variations on ganache, each suited to different uses in patisserie. Let's explore some of the most popular:

Classic ganache

Classic ganache generally comprises equal parts chocolate and liquid cream. This version is perfect for covering cakes or coating truffles. When slightly cooled, it can also be used as a filling for macaroons or éclairs.

Ganache montée

Ganache montée is a light, airy variation on the classic ganache. After being prepared and cooled, it is whipped to a mousse-like consistency. This type of ganache is ideal for garnishing choux pastries, entremets or even for decorating cupcakes.

Basic chocolate ganache recipe

Here's a simple method for preparing a successful ganache. Follow these steps to obtain a smooth, homogenous texture:

Ingredients required

For a dark chocolate ganache, you'll need : 1. 200 grams dark chocolate 2. 200 millilitres liquid cream

Easy preparation

Start by finely chopping the dark chocolate and place in a heatproof bowl.
Heat the liquid cream in a saucepan until it reaches a gentle simmer, without letting it boil. This will ensure that the chocolate melts well, without burning the cream.
Slowly pour the hot cream over the chopped chocolate in three batches, stirring constantly with a wooden spatula or maryse to encourage emulsification and obtain a smooth texture.
Keep stirring until all the chocolate has completely melted and the mixture is smooth and glossy.
Leave to cool to room temperature before using your ganache as required.

Various uses for ganache

Ganache is extremely versatile. Let's see how it can be used in pastry-making:

Topping and covering

One of the most common uses for ganache is as a topping for cakes. Whether for a chocolate cake or a birthday cake, ganache adds a luxurious, professional touch. Simply spread it over the cake, slightly cooled, to create a smooth, glossy coating.

When the ganache is firmer, it can also be spread directly on the cake as an alternative to sugar paste. This is ideal for those seeking a purer taste of chocolate without too many decorative fillings.

Fillings and toppings

A thicker version of ganache makes an excellent filling for tarts, macaroons, cream puffs and other pastries. When assembled, it gives an airy, light sensation that pleases the palate.

For a chocolate tart, for example, a generous layer of ganache on pre-baked shortcrust pastry creates an elegant, sophisticated dessert. The possibilities are endless, and creativity is the order of the day!

Tips for a successful ganache

Even if the basic recipe is fairly simple, a few tips can help ensure the success of your ganache:

Choice of chocolate

Always opt for quality chocolate containing at least 50% cocoa. Avoid low-quality chocolate containing additives and vegetable oils, as these can compromise the texture of your ganache.

Pay attention to temperature

Be careful not to overheat the cream. If it boils, it may give the ganache an unpleasant taste. Similarly, chocolate should not come into direct contact with a source of excessive heat.

Flavor variations

To diversify your recipes, why not add extra flavors to your ganache? Here are a few ideas:

Spices and citrus fruits

Infuse your cream with spices such as cinnamon, ginger or cardamom before mixing with the chocolate. Citrus zests such as orange or lemon also add an interesting touch of freshness.

Spirits and liqueurs

A small amount of rum, whisky or Grand Marnier can enrich the flavor of your ganache and give it extra depth. Be careful not to overdo it, however, to preserve the balance of flavors.

Storage and preservation

Ganache keeps well, so you can prepare it in advance. Store in an airtight container in the refrigerator for up to one week. For longer storage, you can also freeze it.

Innovative reuse

If you have leftover ganache, it can be used in a variety of ways. Reheat them gently to top pancakes or waffles, stir them into milkshakes for an intense chocolate taste, or use them as a dip for fresh fruit.

In conclusion, ganache is a simple yet versatile preparation that deserves a place of choice in every kitchen, whether amateur or professional. Its many variations and uses make it a considerable asset to any pastry creation.