Friends, hello everyone! Today we will make ganache with milk chocolate and cream. We will cook in two versions so that you can even the cake and put it as a filling, for example, in cupcakes, donuts, eclairs ... And also beautifully decorate with hats.
INGREDIENTS
For filling in cupcakes, eclairs, donuts, etc. Whipped for decorating desserts.
The proportions are 1 to 1, i.e. We take the same amount of ingredients for every 100 gr. milk chocolate, take 100 gr. cream.
For example (number of ingredients used in the video):
* cream (not less than 30%) 250 gr.
* milk chocolate 250 gr.
To align the cake and pasta filling:
proportions 1 to 2, i.e. for every 100 gr. chocolate, take 50 gr. cream. For example (in my video I used):
* cream (not less than 30%) 167 gr.
* milk chocolate 333 gr.
P.S. This amount is enough to level the cake D 16 -18 cm.
To make it easier to work with ganache, let it stand for a while at room temperature - it will become softer.
PLEASE NOTE that these proportions are only suitable for making MILK chocolate ganache. For white and dark chocolate, different proportions.
Bon Appetit everyone!
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