القاناش
هذه الوصفة (التي يمكن بسهولة أن تتضاعف) هي قاعدة ل Apricot و Ganache Tartlets ، كعك الشوكولاتة مع Ganache Glaze ، Mini Chocolate Whoopie Pies ، Chocolate Cupcakes مع Whipped Ganache ، و Peanut Butter Truffles. للحصول على صور خطوة بخطوة ، راجع صفحة 101 المفيدة هنا.
المصدر: مارثا ستيوارت ليفينغ ، كانون الأول / ديسمبر 2011
يخضع أو يستسلم
26.04.2023 @ 20:25
This recipe (which can easily be multiplied) is the base for Apricot and Ganache Tartlets, Chocolate Cake with Ganache Glaze, Mini Chocolate Whoopie Pies, Chocolate Cupcakes with Whipped Ganache, and Peanut Butter Truffles. For step-by-step photos, refer to the helpful page 101 here. Source: Martha Stewart Living, December 2011. Makes 1 1/2 cups.
Ingredients:
8 ounces sweet or semisweet chocolate (we like 61% cocoa)
1 cup heavy cream
1/8 teaspoon coarse salt
Directions:
1. Roughly chop the chocolate. A serrated knife is best for this job; its saw-like teeth grip the chocolate and break it up.
2. Bring the cream to a boil over medium-high heat. Pour over the chocolate, and add the salt. Let stand for 10 minutes (dont stir – doing so will cool the ganache too quickly, making it grainy).
3. Whisk the mixture until smooth and shiny to break up any pieces and emulsify the cream and chocolate.
4. Chocolate often settles on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate everything.
5. To make whipped or frosted filling: Let the ganache cool to room temperature, stirring often, for 45 minutes to 1 hour. Beat with a mixer on medium-high speed until pale and fluffy, 2 to 4 minutes. (This will yield about 2 cups.) Transfer to a disposable pastry bag with a large opening and use it to fill mini whoopie pies or spread it on cupcakes.