Milk ganache
Composition / ingredients
8
servings:
Cooking method
1. Break the chocolate (if you use a tile) into pieces.
2. Pour the cream into a saucepan, send it to medium heat, bring to a boil.
3. Combine the hot cream with the chocolate, mix the mass with a whisk until it becomes homogeneous.
3. Cover the vkontakte ganache with cling film and leave to cool at room temperature.
4. When the mass turns from hot to warm, put the butter in it, mix vigorously until smooth.
5. Send the ganache to the refrigerator overnight, and take it out an hour before you plan to start working with the decor of the cake.
Cook with pleasure!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Milk chocolate - 550 kcal/100g
