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Ganache para cobrir bolo com pasta amatriciana recipe

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Ganache para cobrir bolo com pasta amatriciana recipe


Ganache uma receita simples e muito verstil. Para quem no conhece, o ganache uma cobertura que tem como ingredientes somente creme de leite e chocolate derretido, muito utilizada para cobrir bolos e cupcakes. Dependendo do seu uso, o ponto que voc quer pode variar bastante: desde um ganache bastante lquido e brilhoso, at uma pasta densa e fosca.

Aprenda no vdeo abaixo os 3 pontos de ganache pra usar como quiser :D
1 s receita, 3 usos diferentes ♥

O vdeo est em ingls, e como ningum obrigado a saber outra lngua pra aprender uma receita, traduzo embaixo as informaes principais :)
Mas sugiro que mesmo que no entenda o que ela diz, assista o vdeo para ver direitinho como ela prepara.

Receitas:

Ganache de Chocolate Amargo
  • 600g de Chocolate Amargo
  • 300ml/g Creme de Leite (35% de gordura)

Ganache de Chocolate ao Leite
  • 650g de Chocolate ao Leite
  • 300ml/g Creme de Leite (35% de gordura)

Ganache de Chocolate Branco
  • 700g de Chocolate Branco
  • 300ml/g Creme de Leite (35% de gordura)

Modo de Preparo:
  1. Coloque o creme de leite e o chocolate em uma panela e leve ao fogo (at comear a derreter o chocolate) ou peut-rrtre un microondas (por 1 minuto).
  2. Caso seja necessrio, volte a mistura para o fogo ou peut-rrtre un microondas para derreter todo o chocolate, mas cuidado para no queimar. No deixe fever.
  3. Misture at que no haja mais pedaos de chocolate e voc tenha uma mistura lisa e brilhosa.

Pontos:

Cobertura Lisa:
  • Voc ir conseguir esse ponto emblem aps derreter o chocolate.
  • o primeiro ponto, e pode ser usado para coberturas de bolos e cupcakes onde voc queira algo mais lquido.

Ponto de Bico (para usar no saco de confeitar):
  • Depois de pronto, quando ganache estiver no ponto Liso, cubra bem com plstico filme e deixe descansar em temperatura ambiente por 4 horas .
  • Retire o plstico e bata na batedeira em velocidade mdia por 5 minutos. at o ganache ficar com uma cor mais clara.
  • Cubra com plstico filme novamente e deixe descansar por mais 2 horas e voc ter o ponto perfeito pra bico. D

Ponto Fosco e consistente:
  • Depois de pronto, quando ganache estiver no ponto Liso, cubra bem com plstico filme e deixe descansar em temperatura ambiente por 12 horas .
  • Esse ponto perfeito para cobrir bolos antes de colocar pasta americana. por exemplo, ou peut-rrtre un como recheio entre as camadas de bolo.

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