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Ganache

Filling for pastries made from chocolate and cream

Summary

Filling for pastries made from chocolate and cream

Field	Value
name	Ganache
image	00 Ganaché de chocolate.jpg
caption	Chocolate ganache being poured into a bowl
country	France
type	Chocolate
main_ingredient	Dark semi-sweet chocolate, cream

Ganache (, ; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.{{cite book | url-access = registration | access-date=27 July 2023

In the broad sense of the term, ganache is an emulsion between (melted) solid chocolate (which is made with cocoa butter, the fat phase) and a water-based ingredient, which can be cream, milk or fruit pulp. It has a smooth and shiny appearance. Depending on the ratio of cocoa butter and water in the finished product, ganache can be either semi-solid or liquid at room temperature, which allows its usage in a wide diversity of desserts and confectionery items.

Preparation

Ganache is a chocolate preparation containing cream. The ratio between these ingredients varies across preparations depending on the final purpose of the ganache. A 1:1 ratio will produce a relatively hard ganache appropriate for icing or filling foods. More chocolate makes a "heavy" ganache, appropriate for making truffles; more liquid makes a thinner, "pourable" ganache that can then be whipped.

In preparing a ganache, cream and sometimes butter are heated. If the ganache is being infused with flavorings such as herbs or a tea, they are added to the boiling cream and left to steep for several minutes. After this, liquid is added to bring the ganache to its pre-boiling volume. The heated cream is added to chocolate, left to stand for a few minutes, and then stirred to combine. Finally, liqueurs or flavored pastes are sometimes added.

History

Ganache was said to have been created accidentally in the 1850s in Paris at a confectionary shop owned by Paul Siraudin, after an apprentice spilled cream on chocolate, prompting his master to call him "ganache" (meaning "idiot"). Ganache or crème ganache was originally sold as a kind of chocolate truffle. Siraudin named the sweet after a popular Vaudeville comedy debuted in that year by his contemporary Victorien Sardou called Les Ganaches ("The Chumps").Oxford English Dictionary 3rd edition online, 2015, s.v.

Other ganache-like sweets were probably made earlier. Jordan & Timaeus sold chocolate combining cocoa paste, sugar and fresh milk in 1839 in Dresden.

Gallery

File:Blueberry Papaya Cucumber Juice and Chocolate Cake with Ganache 1.jpg|Ganache being poured atop a cake File:PBfudge ganache.jpg|Peanut butter fudge covered in ganache File:Chocolate cake with ganache frosting.jpg|A chocolate cake with ganache frosting File:Ganache.ogg|A video of making ganache

References

[http://www.m-w.com/dictionary/Ganache "Ganache"]. ''[[Merriam-Webster Online]]'', accessed 27 July 2023
(2020). "La pâtisserie de référence". Editions BPI.
The Culinary Institute of America. (2011). "The Professional Chef". [[Wiley (publisher).
(May 2019). "La science de la ganache au chocolat". Fine Cooking.
"Sweet Technique: Chocolate Ganache {{!}} Institute of Culinary Education".
(2009). "Tout sur le Chocolat (Sciences Humaines)". Odile Jacob.
(October 2018). "Understanding the structure of ganache: Link between composition and texture". International Journal of Gastronomy and Food Science.
'Jeanne', "Correspondance: Jeanne à Florence", ''Journal des Demoiselles'' '''37''':[https://books.google.com/books?id=nlwEAAAAYAAJ&pg=PA27 27] (1869)
Mayer, Susann. (January 2021). "Rekonstruktion der ersten Milchschokolade gelungen". [[Technische Universität Dresden]].

Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

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