GANASH on milk chocolate and cream / Ganache for leveling the cake and toppings in desserts
Friends, hello everyone! Today we will make ganache with milk chocolate and cream. We will cook in two versions so that you can even the cake and put it as a filling, for example, in cupcakes, donuts, eclairs ... And also beautifully decorate with hats.
INGREDIENTS
For filling in cupcakes, eclairs, donuts, etc. Whipped for decorating desserts.
The proportions are 1 to 1, i.e. We take the same amount of ingredients for every 100 gr. milk chocolate, take 100 gr. cream.
For example (number of ingredients used in the video):
cream (not less than 30%) 250 gr.
milk chocolate 250 gr.
To align the cake and pasta filling:
proportions 1 to 2, i.e. for every 100 gr. chocolate, take 50 gr. cream. For example (in my video I used):
cream (not less than 30%) 167 gr.
milk chocolate 333 gr.
P.S. This amount is enough to level the cake D 16 -18 cm.
To make it easier to work with ganache, let it stand for a while at room temperature - it will become softer.
PLEASE NOTE that these proportions are only suitable for making MILK chocolate ganache. For white and dark chocolate, different proportions.
Bon Appetit everyone!
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