Cooking time: 15 minutes + 1 hour to cool
Servings: This amount of ingredients is enough to cover the cake with a diameter of 21 cm
How to make white ganache step-by-step recipe:
Step 1. On a low heat, bring the cream to a boil and immediately remove from heat.
The fatter the cream, the “airier” and gentler the ganache will be. If you take 10% or 15% cream, the coating will harden, but it will not be so lush.
Soft or hard ganache can also be made, depending on whether you want to use it as a filling or for cleaning. For very special things, you can even use chocolate for children, nougat, after eight, or similar chocolate varieties. You just need to make sure that there are no big pieces in chocolate, so ganache can also be spread.
Soft ganache for filling cakes
The attitude you need depends on the type of chocolate and the intended use. It is all your taste, whether you prefer dark or full milk. You do not need to use the most expensive chocolate. Pretty ordinary chocolate from the supermarket is rich. If you want to go fast, you can. Very tasty and easy to handle. For use as a filling cake, you need a rather soft ganache. Let's now proceed to the preparation of ganache. To apply or distribute the cake and then coat the cake with lipstick, you will need the following ingredients.
Crush chocolate or break small ribs. Whip the cream and remove from heat. Put the chocolate in the cream and note that everything is covered. Leave a few minutes. Stir the mixture thoroughly, then mix with a squared blender to homogenize the mixture. Make sure you do not use air. Leave to cool at room temperature overnight. Stir the next day with a hand mixer and continue processing.
This cannot be said at all. Does something more than a little. It depends on how much ganache you have on your cake and how much you need it. Leftovers can be frozen well. Then just defrost and keep using. Grease the bottom of the display case and cover with baking paper.
Give preference to store pasteurized dairy products, so you can be sure that they do not have pathogenic microflora.
Step 2. To the hot cream, add chopped chocolate or purchased white icing. Stir the mass until the chocolate is completely dissolved.
To taste, white chocolate will be somewhat different from the glaze, so be guided by your dessert: if ganache plays the role of a base for mastic, the main coating (as I did), taste does not play a big role. If ganache is your only coating, it’s better to take white chocolate. He is not so sweet and does not give "chemistry."
The ratio of mixing ganache
When working with lipstick, a more rigid ganache texture is more convenient. This gives your ganache a personal touch. You can also mix chocolate varieties. Here, however, you should then consider the altered mixing ratio. To do this, you should always focus on the size of the package of cream.
Therefore, you take this value simply as a basis. If, for example, you want to mix dark beer and white ganache, you must take the appropriate number of individual recipes and mix them completely together. Then, of course, you have more appropriate. You can also divide the number of individual recipes by 2, and then mix them together.
Eggs in a bowl with blender at the highest level in 1 minute. Mix the sugar with the sugar vanilla, sprinkle with stirring for 1 minute and whisk the mixture for another 2 minutes. Mix flour with blinka and almonds and mix lightly at the lowest level. Dough dough in spring form. Place the form on the grill in the oven.
Remove the cake base from the mold, wash it on a cake rack covered with baking paper and let it cool. Beat the whipped cream in a small saucepan, remove from heat and melt the couverture while stirring. Then mix the raspberry spirit. Pour the mixture into a bowl and let it cool.
Step 3. Put your white ganache in the fridge for 1 hour to cool.
Chilled cream whipped much easier than warm, because before using ganache must be cooled. If you have no time at all, use the freezer and wrap the container with ganache with a wet cloth, so the coating will harden much faster.
Step 4. Beat the cooled white ganache at a high speed mixer until the volume increases and obtain a fluffy mass.
An example of mixing gingerbread to fill pies with a motif. To prepare you need 1 knife, 1 cutting board, 1 small pot and a snowman. Yes, and a stove or stove. This can usually be found in every kitchen. 
You only need to move the spoon, and you are ready to use. If you need ganache to fill, you should re-open the cream with a snow blower or hand mixer.
How much ganache is needed for a pie
This will again change the consistency. It always depends on the size of your cake and how much you should compensate. In addition, the amount also depends on the thickness of the coated ganache. For a regular medium cake, you should go with the number of ingredients listed here.
Pour the butter and oil mixture. Remove baking paper from the ground and cut the soil twice horizontally. Place the bottom of the cake on a plate and spread out with a jam. Then finely distribute using a rope, put it on the middle and press. The middle ground is also with jam, and then with the spread of the whip. Top floor and press. Completely pour the cake using the white cache. Peel the cream on the edge vertically with a locking knife. Decorate the cake as desired and place it in the fridge until it is served.
Wet chocolate cream, for which you melt and chop finely chopped chocolate in warmed milk - this is ganache. Keep in mind that chocolate is not cooked in cream. Ganache with slow cooling becomes more and more subtle, the more often you mix it. After cooling, it can then be opened - the more cream you use, the easier and puffier it becomes.
Step 5. Ready white ganache can cover the cakes, make “caps”, tops for or just spread the sweet coating on.
Your children will be delighted with the simple and delicious dessert!
Bon Appetit!
