Chocolate paste "Ganash" Imwe nyanzvi yeFrench cuisine. Ganache (French ganache) - yakasanganiswa chokoti kamu, iyo inoshandiswa kuvhara kana kuzadza marudzi ose ezvokudya. Nhoroondo inoratidza kuti ganache yakaumbwa mumusangano weSeraden (Patisserie Siraudin) muna 1850. Zvimwe zvinhu zviri nyore kukuyeuka, zvakanyanya ndezvi: chokoti (nyema, mukaka kana muchena) uye mafuta arimu cream (kwete pasi pe30%), zvinogonawo kuwedzera bata (kumamateur). Chiyero chechikamu, 1 chikamu uye 2 chikamu chokoleti. Asi zvichienderana newaini yakarongwa iwe unogona kusiyanisa zvakaenzana. Somuenzaniso, kana uchida kudururira keke, "ita" semuenzaniso (1/2 cream uye chokoti, zvichienderana). Kana iri praline, tora hokoti yakawanda. Uye kana iwe ukasarudza kupfekedza kapkake, ipapo pamwe nekuwedzera kwechokoti iwe haugone kuita pasina bhotela (pahuwandu hunokwana 50 gm ya butter). Uyewo muGanash unogona kuwedzera mavhenekeri akasiyana-siyana, somuenzaniso, liqueur, rum ... Pasinei nokuti iwe unoronga kupfekedza chii, rangarira, semugumisiro, iwe unofanirwa kuwana keseti inotonhora, inopenya, isina zviyo uye zvisiri izvo.
Zvisungo:- Chocolate tsvuku 100 g
- Cream 50 ml
- Danho 1 Kuti uite Ganash, tora: chokoti, kamuti (zvinenge 30% mafuta muhutu).
- Step 2 Bhatanidza kirimu uye chokoti mupamupu.
- Danho 3 Itai pahofu. Sungunusa chokoleti mu hot cream (haufaniri kuuya nekamuti kune chemota). Ita kuti pave nemafungiro akasiyana.