Ganache is a glaze, icing or filling for pastries made from chocolate and cream. Cooled ganache can be whipped to increase volume and spread over cake. It can also be used as a sauce by heating it up and pouring it over profiteroles.
Preparation time: 1 minute
Cooking time: 1 minute
Serves: 1 minute
Attachments: Flexi Beater
- Grate the chocolate. Attach the Flexi Beater, set the temperature to 120ºC and the speed to stirring 1.
- Put the cream, glucose and sugar into the bowl and bring to the boil. Turn the temperature off.
- Add the chocolate and continue to beat until the chocolate has melted.
The ganache can be used as a sauce by just heating it up – a quarter of this recipe is enough for 4-6 portions.
Chocolate Orange Ganache
Add the grated zest of 1 orange to the preparation.