Ganache

A ganache (also: Ganache (pronounced Kanash ) or Parisian cream ) is a fine filler cream (dessert ) consists of two parts and one part chocolate whipped cream. As flavorings, for example, mocha, vanilla, rum or kirsch be used.

PREPARATION AND USE

The ganache is made from chocolate, cream and any flavorings. The cream is boiled and chopped couverture chocolate is stirred in until it is melted. They can homogenize with the stirring rod also, but without having to incorporate air. This would, when used as a coating, left unsightly air bubbles on the surface. The ground needs to cool at room temperature and can then be further processed. For solidification can then continue to cool in the refrigerator. Ganache is used as a filling for truffles, Carac, coating composition and temper rolling, for example, for long-life baked goods.

Since ganache is too tight for many fillings, you can increase the proportion of cream, or reduce the Kuvertüreanteil - this creates Canachecreme (cream truffle mass ) that is used as a filling for cream truffles and waffles.

Invention and name origin

The ganache was first produced around 1850 in the Parisian patisserie Siraudin. The name of the cream is said to be due to an error of a pastry chef apprentice, who had mistakenly poured hot milk over chocolate. Then he was insulted by the master as a ganache, which means in French about fool or donkey. However, after the resulting product turned out to be quite enjoyable, it got the name, who had been called in its creation.