This is the origin of Ganesh.
In French slang, Ganache also means fool and idiot. Great, thanks to fools, we have such delicious food.
Many classic desserts are eating Ganesh. Too many, just search for friends who have a falling sweet dictionary.
○ 1 13 Opera House
218 matcha opera house
○ No.422 Austrian Shah Cake
○ The 546th New Shah Cake
○067 Chocolate Ganesh Cake
○ No.339 Chocolate gunnar Mu Si
○No. 196 Bavaria 100% chocolate
○050 Chocolate Tower
○ No.5 17 truffle chocolate
The essence of perfection is Ganesh.
The Japanese frozen and cut Ganesha alone, calling it Nama, which means perfection. After a commercial operation, the perfect price soared, which was more expensive than the high-quality chocolate from a single origin. It has been popular in Asia for several years, making westerners who grew up eating chocolate dumbfounded.
Ganesh is essentially syrup.
At the molecular level, Ganesh mixture is a kind of syrup, which consists of the moisture of whipped cream and the sugar of chocolate. The cream balls containing whipped cream, cocoa butter particles and cocoa solids are all suspended particles.
Who says practice makes perfect to lose weight? Who else! Loneliness with low fat and sugar.
Ganesh's method is simple and requires a little skill.
The chocolate is kept warm and melted into liquid, and the whipped cream is heated to a slight boiling point. Add the whipped cream to the chocolate in batches or slowly, and stick it on the bottom of the chocolate basin with a scraper to stir and emulsify to prevent bubbles from entering. There is another method: add chocolate pieces into hot whipped cream several times and stir for emulsification. Ganesh can also be homogenized and the texture is more delicate.
Ganesh is both hard and soft.
The ratio of chocolate to whipped cream can be adjusted. Generally speaking, the same amount of chocolate mixed with fresh cream is soft Ganesh. On this basis, it is well understood that the higher the proportion of chocolate, the lower the water content and the harder Ganesh is.
Ganesh can be sent away, but it needs to be cooked.
Sending Ganes away is the most popular way for Mousse. There are many demonstrations of "multi-layer cakes" in the falling sweet dictionary, so I won't list them one by one.
First of all, the fat content of fresh cream should be above 30% (ie, light cream or high-fat cream). After the Ganesh mixture is prepared, it is frozen and solidified first, and then taken out and sent away. Generally, the cold storage time is 4- 12 hours, and overnight is better. Sometimes, the refrigeration time can be reduced without asking for the degree of delivery.
In fact, this is the principle of making cream. Ideally, the whipped cream used to deliver cream should be refrigerated for more than 12 hours. Unlike protein foam, whipped cream foam is stabilized by fat. When the whipped cream is at a slight temperature, the cream structure will soften and the liquid fat will collapse the bubbles. In the process of ripening and cooling, some milk fat forms crystal spikes, which accelerates the peeling of fat globule membrane, so that a small part of fat still in liquid state in cold fresh milk can not flow, thus forming a fat network (see food and cooking)
Cooked and cooled Ganesh is more delicate, smooth and stable after being sent away.
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