Patisserie Tuesday No. 3
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OK, onto Patisserie Tuesday No. 3.Today I'm sharing my chocolate ganache recipe from my bakery days. If you have never used ganache or perhaps not even sure what it is... let's begin...
First, chocolate ganache is made from just two ingredients, "good quality" chocolate and heavy cream... yep, that's it but it is the epitome of chocolate heaven! You can use it for enrobing pastries, including cakes; for piping decorations onto cakes or for making mousse... no, no, not mouse... mousse... oh dear, well that will be covered in another Patisserie Tuesday! Although I'm sure Sir Raphael my studio assistant might be interested in chocolate covered mouse... ewwww... let's just get on with the ganache shall we?! OK, now where was I? Oh yes, good quality chocolate is essential for a to die for ganache.
3/4 lb "good quality" chocolate - 60% or more cacao (I like Calebaut or Valrhona although Valrhona is a bit more pricey than Calebaut)
1 cup pasteurized heavy cream
- Put cream into a pot on stove and heat on medium flame to just about boiling but not a rolling boil. Keeping your eye on the cream while you chop the chocolate
- Chop chocolate into small pieces and place into a mixing bowl (if the pieces are too big you might not have an easy time getting everything melted before the cream begins cooling - don't worry this is a common sense thing and you'll get it as soon as you get the feel of the chocolate and cream together in the bowl)
When cream is thoroughly heated pour it over the chocolate and let the cream and chocolate make friends for a minute or so - this allows the cream to begin softening the chocolate before you begin whisking
Using a balloon whisk begin stirring the cream and chocolate together relatively gently at first - in other words not as if you were making scrambled eggs
- As the mixture begins to emulsify from the stirring the chocolate will begin to get shiny... (a good thing :D ) Do not over-mix the ganache or it will turn grainy and you might not be able to save it and you will definitely have to reheat and well, let's not think like that.
- When you can feel that the chocolate has completely melted and there is no more signs of unmixed cream stop mixing and you should be fine!
- Once your ganache is thoroughly mixed set it aside to cool and thicken a bit - if you are planning on using it right away.
- If you are just making ganache ahead to have on hand for future use once it has cooled some you can place a piece of plastic wrap over the top of the chocolate (directly in contact with the surface of the melted chocolate - this keeps a skin from forming) cover the container and place in the refrigerator for several days or the freezer for longer keeping.