Contents:
- White ganache for the creamy filling
- White ganache for topping
- White ganache for molding
White ganache is a versatile mixture of white chocolate and heavy cream that, depending on the ratio of ingredients, can be used as a creamy filling, a smooth topping or a solid mixture for shaping balls, pralines and decorations. All three recipes are for cakes, cookies, muffins, pancakes, waffles, cheesecake, dessert in a glass and various chocolate treats.
White ganache for the creamy filling
White ganache for creamy filling is a smooth and shiny cream made of white chocolate and heavy cream, ideal for filling and coating cakes, cookies and other desserts.
Tags: cakes, plain cakes, sweet, pancakes, cheesecake, dessert in a glass, sweet.
Preparation time: 20 minutes.
Cooling time: 1 h.
Total preparation time: 1 hour 20 minutes.
Ingredients:
- 200 g of white chocolate
- 100 ml of heavy cream
Preparation:
1. Finely chop the white chocolate and put it in a bowl.
2. Heat the heavy cream at a medium temperature (4 out of 6) while stirring until the cream is hot and small bubbles appear along the edge of the bowl.
It must not boil.
3. Pour over the white chocolate and leave for 2 minutes.
4. Stir gently until a smooth and glossy cream is obtained.
5. Leave to cool.
Use of white ganache for the creamy filling:
- for filling cakes and pastries
- for coating cakes before decoration
- for muffins and cupcake fillings
- for filling princess donuts and donuts
- as a filling for tarts
- as a filling for crepes and American pancakes
- as a topping for cakes and desserts
- for a cheesecake
- for dessert in the glass
- for filling macarons
- for cake pops - cake balls on a stick
- as a base for white chocolate cream
- for making chocolate truffles
White ganache for topping
White ganache for topping is a smooth, glossy and creamy topping made of white chocolate and heavy cream, ideal for topping cakes, cookies, muffins, pancakes, waffles and other desserts.
Tags: toppings, sweet.
Preparation time: 30 minutes.
Cooling time: 10 minutes.
Total preparation time: 40 minutes.
Ingredients :
- 200 g of white chocolate
- 200 ml of heavy cream
Preparation:
1. Finely chop the white chocolate.
2. Heat the heavy cream until just before boiling at a medium temperature (4 out of 6) while stirring.
It must not boil.
3. Pour over the chocolate and leave for 2 minutes.
4. Stir until a smooth ganache is obtained.
5. Leave for a few minutes to thicken a little, then use as a topping.
Use of white ganache for topping:
- as a topping for cakes and cookies
- as a cheesecake topping
- as a topping for muffins and mini cakes - cupcakes
- as a topping for crepes and American pancakes
- as a donut topping
- as a topping for Balkan galettes and waffles
- as an ice cream topping
- as a topping for dessert in a cup
- for topping over fruit
- for decorating cakes and desserts
- for joining crusts - sponge cakes or biscuits
- as a base for other creams and fillings
Tip:
For a thinner topping, use while still warm. For the thicker topping, leave to cool and thicken.
White ganache for molding
White ganache for molding is a thick and solid mixture of white chocolate and heavy cream, suitable for molding balls, pralines and various decorative shapes.
Tags: cakes, plain cakes, sweet, pancakes, cheesecake, dessert in a glass.
Preparation time: 20 minutes (without making balls or other shapes).
Cooling time: 1 hour 30 minutes - 3 hours.
Total preparation time: 1 h 50 minutes - 3 h 20 minutes.
Ingredients:
- 300 g of white chocolate
- 100 ml of heavy cream
Preparation:
1. Finely chop the white chocolate.
2. Heat the heavy cream until just before boiling, stirring.
It must not boil.
3. Pour over the chocolate and leave for 2 minutes.
4. Stir until a completely smooth mixture is obtained.
5. Leave the ganache at room temperature to cool completely and harden* (see note).
6. Then put the ganache in the refrigerator for 30-60 minutes.
7. When it becomes hard enough, form into balls or other shapes with your hands.
Note for cooling the mixture
Cooling takes approximately 1-2 hours at room temperature, depending on the temperature of the room, the amount of ganache and the size of the pot in which the ganache is.
Use of white ganache for molding (shaping):
- for making ganache balls
- for shaping pralines
- for making decorative shapes for cakes and cookies
- for shaping figures for decoration
- for making a filling that is subsequently shaped by hand
- for making white chocolate truffles
- for forming balls and small balls that can be rolled in coconut, ground biscuits, cocoa powder, etc
- for making chocolate decorations using molds
Sadrzaj:
- Beli ganas za kremasti fil
- Beli ganas za preliv
- Beli ganas za oblikovanje
Beli ganas je svestrana smesa od bele cokolade i slatke pavlake koja se, u zavisnosti od odnosa sastojaka, moze koristiti kao kremasti fil, gladak preliv ili cvrsta smesa za oblikovanje kuglica, pralina i dekoracija. Sva tri recepta su za torte, kolace, mafine, palacinke, vafle, kolac od sira cizkejk, dezert u casi i razlicite cokoladne poslastice.
Beli ganas za kremasti fil
Beli ganas za kremasti fil je gladak i sjajan krem od bele cokolade i slatke pavlake, idealan za punjenje i premazivanje torti, kolaca i drugih dezerata.
Oznake: za torte, za kolace, slatko, za palacinke, za kolac od sira cizkejk, za dezert u casi.
Vreme pripreme: 20 minuta.
Vreme hladjenja: 1 h.
Ukupno vreme pripreme: 1 h 20 minuta.
Sastojci:
- 200 g bele cokolade
- 100 ml slatke pavlake
Priprema:
1. Belu cokoladu sitno iseckati i staviti u ciniju.
2. Slatku pavlaku zagrejati na srednjoj temperaturi (4 od 6) uz mesanje dok pavlaka ne bude vrela i dok se ne pojave sitni mehurici uz ivicu posude.
Ne sme da proključa.
3. Preliti preko bele cokolade i ostaviti 2 minuta.
4. Lagano mesati dok se ne dobije gladak i sjajan krem.
5. Ostaviti da se ohladi.
Upotreba belog ganasa za kremasti fil:
- za punjenje torti i kolaca
- za premazivanje torti pre dekoracije
- za fil za mafine i kapkejkove
- za punjenje princes krofni i krofni
- kao fil za tartove
- kao fil za palacinke i americke palacinke
- kao preliv za kolace i dezerte
- za kolac od sira - cizkejk
- dezert u casi
- za filovanje makaronsa
- za kuglice od kolaca na stapicu
- kao osnova za krem od bele cokolade
- za pravljenje cokoladnih tartufa
Beli ganas za preliv
Beli ganas za preliv je gladak, sjajan i kremast preliv od bele cokolade i slatke pavlake, idealan za prelivanje torti, kolaca, mafina, palacinki, vafla i drugih dezerta.
Oznake: za prelive, slatko.
Vreme pripreme: 30 minuta.
Vreme hladjenja: 10 minuta.
Ukupno vreme pripreme: 40 minuta.
Sastojci:
- 200 g bele cokolade
- 200 ml slatke pavlake
Priprema:
1. Belu cokoladu sitno iseckati.
2. Slatku pavlaku zagrejati do pred kljucanje na srednjoj temperaturi (4 od 6) uz mesanje.
Ne sme da proljuca.
3. Preliti preko cokolade i ostaviti 2 minuta.
4. Mesati dok se ne dobije gladak ganas.
5. Ostaviti nekoliko minuta da se malo zgusne, pa koristiti kao preliv.
Upotreba belog ganasa za preliv:
- kao preliv za torte i kolace
- kao preliv za cizkejk
- kao preliv za mafine i mini kolace - kapkejkove
- kao preliv za palacinke i americke palacinke
- kao preliv za krofne
- kao preliv za balkanske galete i vafle
- kao preliv za sladoled
- kao preliv za dezert u casi
- za preliv preko voca
- za dekoraciju kolaca i dezerata
- za spajanje kora ili keksa
- kao osnovu za druge kremove i filove
Savet:
Za redji preliv koristiti dok je jos topao. Za gusci preliv ostaviti da se ohladi i zgusne.
Beli ganas za oblikovanje
Beli ganas za oblikovanje je gusta i cvrsta smesa od bele cokolade i slatke pavlake, pogodna za oblikovanje kuglica, pralina i razlicitih dekorativnih oblika.
Oznake: ukrasavanje torti i kolaca, slatko.
Vreme pripreme: 20 minuta (bez oblikovanja kuglica ili drugih oblika).
Vreme hladjenja: 1 h 30 minuta – 3 h.
Ukupno vreme pripreme: 1 h 50 minuta - 3 h 20 minuta.
Sastojci:
- 300 g bele cokolade
- 100 ml slatke pavlake
Priprema:
1. Belu cokoladu sitno iseckati.
2. Slatku pavlaku zagrejati do pred kljucanje.
Ne sme da prokljuca.
3. Preliti preko cokolade i ostaviti 2 minuta.
4. Mesati dok se ne dobije potpuno glatka smesa.
5. Ostaviti ganas na sobnoj temperaturi da se potpuno ohladi i stegne* (vidi napomenu).
6. Zatim staviti ganas u frizider na 30–60 minuta.
7. Kada postane dovoljno cvrst, oblikovati rukama u kuglice ili druge oblike.
Napomena za hladjenje smese
Hladjenje traje priblizno 1-2 sata na sobnoj temperaturi, u zavisnosti od temperature prostorije, kolicine ganasa i velicine posude u kojoj se nalazi ganas.
Upotreba belog ganasa za oblikovanje:
- za pravljenje kuglica od ganas smese
- za oblikovanje pralina
- za pravljenje dekorativnih oblika za torte i kolace
- za oblikovanje figura za dekoraciju
- za pravljenje punjenja koje se naknadno oblikuje rukama
- za pravljenje tartufa od bele cokolade
- za oblikovanje kuglica i bombica koje se mogu uvaljati u kokos, mleveni keks, kakao u prahu, itd
- za pravljenje cokoladnih dekoracija pomocu kalupa
No comments:
Post a Comment