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We hope you got benefit from reading it, now let’s go back to chocolate ganache pastries recipe. You can have chocolate ganache pastries using 14 ingredients and 17 steps. Here is how you achieve that.
The ingredients needed to cook Chocolate Ganache Pastries:
- Use 1 Cup All-purpose Flour -
- Take 50 g Cocoa powder -
- Provide 200g Condensed milk-
- Take 100 g Butter -
- Provide 100 g Curd -
- Take 1/2 cup Dry Fig Chopped -
- You need 1/2 cup Milk - 75 ml
- Take 1 tsp Baking Soda -
- Get For Chocolate Icing:
- Prepare 200 g Condensed Milk -
- Get 4 tbsp Cocoa powder -
- You need 50 g Butter -
- Get 1/4 cup Whipping cream
- Get 1 tbsp Cocoa powder
Instructions to make Chocolate Ganache Pastries:
- Grease and dust baking tin.
- Preheat oven to 180 degrees.
- Measure and keep the dry figs ready.
- Sieve together maida, cocoa & baking soda.
- Beat butter and dahi until light and creamy.
- Add the sieved ingredients, milk and Condensed Milk.
- Add the dry figs chopped & pour into greased tin.
- Bake in the preheated oven for 25 -35 minutes
- Bake till tooth pick inserted in the center comes out clean.
- Allow to cool in tin for 5 minutes
- Mix together butter, cocoa and Condensed Milk and beat well.
- Microwave for 20 seconds. Mix thoroughly.
- Spread over cake & leave to set.
- Beat whipping cream till peak form add cocoa powder mix well.
- Cut the cake in equal six parts in shape of pastrie.
- Trasfer cream to pipping bag
- By star Nossel make small frosting over it.
Ganache can be made with dark, milk or white chocolate, but make sure that you use high quality. Chocolate ganache, that amazing chocolate concoction we use for everything from truffles to If you plan on pouring the ganache over a cake, pie, or pastry, it will need to be loose enough to flow but. Ganache—which calls for only two ingredients, heavy cream and bittersweet chocolate—is one of the easiest and most fundamental recipes in a pastry chef's repertoire. Whipped ganache is like a combination of chocolate whipped cream and chocolate mousse. Years ago I worked with a pastry chef that added butter to his ganache to keep it soft and malleable.
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