Ganache
Ganache
Ganache (/ɡəˈnɑːʃ/; from the French word for "jowl") is a glaze, icing, sauce, or filling for pastries made from chocolate and cream.
Etymology
The term "ganache" is derived from the French word "ganache" meaning "jowl". The term was used in the late 19th century to describe a filling for pastries or chocolates.
Ingredients
Ganache is made from chocolate and cream. The type of chocolate used can vary from dark, milk or white and the cream is typically heavy cream. Some variations may include butter for a smoother texture or liqueurs for flavor.
Preparation
Ganache is prepared by heating the cream and pouring it over chopped chocolate. The mixture is then stirred until smooth. Depending on the intended use, the ratios of chocolate to cream can vary. A basic ganache can be made with equal parts of chocolate and cream.
Uses
Ganache can be used as a glaze, icing, sauce, or filling for pastries. It is commonly used in desserts such as truffles, éclairs, and cakes. It can also be used to make mousse or as a base for hot chocolate.
Related Terms
External links
- Medical encyclopedia article on Ganache
- Wikipedia's article - Ganache
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