Making the perfect ganache | Pastry 101 Tips & Tricks

Рет қаралды 504,016

Күн бұрын

★Online Classes★
For more online classes please visit: hanbitcho.com/course/
Ganache is a mixture of chocolate and heavy cream. As long as you stick to the you would be able to get a perfect ganache.
******This method is not only for dark chocolate. Same applies to white/milk chocolate. You can use the exact same method/recipe ********
******DO NOT USE COMPOUND CHOCOLATE when making ganache. Use real chocolate*****
▶The Guideline◀
1. Get the temperature right - both the chocolate and heavy cream at 40~50℃!
2. Stir it well with your spatula / or use handblender.
▶Ganache◀
In the video I’ve shown examples of 1:1, 2:1, 1:3 ganache (chocolate: heavy cream).
Everything is by weight.
1:1 Even ratio ganache is usually used for fillings & frostings.
2:1 ratio ganache is usually used for pavé chocolate, truffles etc.
1:3 ratio is whipped ganache which is used to pipe on top of cakes or it can be piped into silicon moulds to be frozen in the case of petit gateau.
I’ve used dark chocolate couverture chocolate in the video - of course, you can also you milk chocolate and white chocolate!
Chocolate used in the video: Callebaut Dark Chocolate 811
How to store: You can keep the ganache in the fridge for a week (but typically I would use it within 5 days)
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/2Xq5hc9)
Silicone Mat: Silpat(amzn.to/3tLB1UL) or Silpat equivalent(amzn.to/3zcO5nf)
Perforated Silicone Mat (Mesh): amzn.to/3EqgwSw
Hand Blender: Braun MQ 7035X (amzn.to/2XsCrb4)
Stand Blender: Vitamix QuietOne (amzn.to/3nDPJMj)
Infrared Thermometer: amzn.to/39gAaSm
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3hyiWEA
Zester: Microplane (amzn.to/3AitrDf)
Whisk: Matfer
★SUBSCRIBE to my Channel★
/ @hanbitcho
★Online Classes★
For more online classes please visit: sugarlane.kr/english
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★슈가레인 베이킹 스튜디오 수강 문의★
blog.naver.com/oasis8jd
#ganache #가나슈 #sugarlane #조한빛 #슈가레인

Пікірлер: 885

@AdamQWright 11 ай бұрын

I'm glad you split it up into categories. Too many YTers don't explain what they use their sauce is for.

@HanbitCho 11 ай бұрын

thanks

@kristakrimitza1824 4 ай бұрын

You are really an ALCHEMIST. .thank you for the pastry lessons.. especially for the written info. Very helpful.

@HanbitCho 4 ай бұрын

thanks.

@anchalgupta524 2 жыл бұрын

Such an underrated channel! Love the way you explain the technicalities. Thank you for your content!

@HanbitCho 2 жыл бұрын

Glad you enjoy it!

@zuzu.fonseca 2 жыл бұрын

Loved how you explained the different kinds of ganache, you’ve made it so easy to understand! Congratulations for the lovely job!

@HanbitCho 2 жыл бұрын

My pleasure 😊

@GaZZuM 9 ай бұрын

I would never have thought I would be capable of making something like a ganache, but you made it so simple and easy to understand that I can't wait to try it for myself! Thank you for the video!

@HanbitCho 9 ай бұрын

My pleasure 😊

@janaabedal-reda5143 2 жыл бұрын

Watching you really motivates me to get into baking more😸💕, I always viewed baking as intimidating but i really wanna learn the proper techniques behind it to hopefully succeed more! 😊

@HanbitCho 2 жыл бұрын

Go for it!

@surayashaik3807 2 жыл бұрын

Best ganache tutorial ever. Thank you. Love from South Africa.

@HanbitCho 2 жыл бұрын

thanks!

@cookiesncoffee6252 2 жыл бұрын

Thank you Hanbit for all your efforts & sharing your knowledge. You're very generous. These comparisons you make are really helpful especially for those home bakers like me. I'm learning so much from you.

@HanbitCho 2 жыл бұрын

Glad you like them!

@georginashanti4605 2 жыл бұрын

Thank you! Your tips are invaluable. I'm learning so much. Thank you again. It's like having an extremely knowledgeable Zoom teacher. Thank you for sharing your expertise on KZfaq.

@HanbitCho 2 жыл бұрын

You are so welcome!

@user-yv8pc2yg8e 2 жыл бұрын

몇일전 알려주신 초코마들렌이랑 찰떡일거 같아요^^ 오늘도 영상 감사합니당

@HanbitCho 2 жыл бұрын

네 감사합니다!

@foxbritten 9 ай бұрын

Hanbit is the best, he always includes extra little bits of knowledge in his vids. Great as always chef

@HanbitCho 9 ай бұрын

thanks.

@keilafranco 2 жыл бұрын

I’m loving your channel. You’re adorable! Thank you so much for sharing your knowledge and time. I admire you!💜👏👏👏👏

@HanbitCho 2 жыл бұрын

Thank you so much!

@aouichaabdou16 Жыл бұрын

The most amazing teacher I have ever seen. Thank you for all you do for our education.

@HanbitCho Жыл бұрын

Wow, thank you!

@kala71762 2 жыл бұрын

Whipped ganache! I never knew! This is the best tutorial I’ve seen on making ganache successfully. Thank you! ❤️ I’m going to go make some whipped ganache now.🤗🤗

@HanbitCho 2 жыл бұрын

You are so welcome!

@marijaspajic7418 Жыл бұрын

That is whipped cream and melted chocolate 🥧🥧🥧👌👌👌

@lindaheng7494 Жыл бұрын

Love your explanation! So good and clear. Thank you Chef!

@HanbitCho Жыл бұрын

Thanks for watching!

@BrezzyBerry 2 жыл бұрын

Thank you Chef Hanbit. You're amazing!!

@HanbitCho 2 жыл бұрын

My pleasure!

@paullukens7154 22 күн бұрын

👍👍 Finally. You are the only KZfaq Ganache teacher who has gotten it right! A "ratio" must use the same measurement (units) for ALL of the items. You've explained that all measurements are "by weight". The other videos I've seen have "cups" (volume) for one item and "grams" (weight)(etc) for the other. These are not 'ratios'. You've gotten a new subscriber! Thanks!! 👍👍

@HanbitCho 19 күн бұрын

Thanks and welcome

@cococho2767 2 жыл бұрын

Thank you very much. I love how clean and simple are your videos and recipes

@HanbitCho 2 жыл бұрын

My pleasure 😊

@sonjapapst5563 2 жыл бұрын

I am so glad I found you! Greetings from austria!

@HanbitCho 2 жыл бұрын

Awesome! Thank you!

@prernabellani3596 2 жыл бұрын

You have explained every detail about the ganache clearly. Many thanks

@HanbitCho 2 жыл бұрын

My pleasure 😊

@saturnia22 2 жыл бұрын

This is the best tutorial of it's kind. I learned a lot from this. Thanks!!!!

@HanbitCho 2 жыл бұрын

Glad to hear that!

@kimkim411 2 жыл бұрын

I love this video sooo much!easy to understand step by step ! I'm willing to have passion in baking even sometimes i have some failures,but in this video i learned a lot.thank u so much chef!please do more videos from a new b.like me!

@HanbitCho 2 жыл бұрын

You can do it!

@katyyung6247 2 жыл бұрын

Thank you so much for explaining it so well. I love all your tutorials.

@HanbitCho 2 жыл бұрын

Glad you like them!

@fhenelandrada9444 2 жыл бұрын

The best tutorial on making ganache. I'll definitely try this ratio. Thank you!😊😊

@HanbitCho 2 жыл бұрын

no probs!

@danalaniz7314 Жыл бұрын

Thank you so much for this easy to follow and thorough demonstration.

@HanbitCho Жыл бұрын

You are so welcome!

@user-qh1ut9mx7k 2 жыл бұрын

Amazing!! Thank you Hanbit👍

@HanbitCho 2 жыл бұрын

Thank you too!

@sandrastockley1835 3 ай бұрын

Fantastic thanks after watching over 80 ganache videos. Yours was the one that made sense and not too complicated. Definitely subscribing and will watch all your videos x

@HanbitCho 3 ай бұрын

thanks!

@michaelamarasigan8728 2 жыл бұрын

chef, i followed your video and did the 1:1 ratio. My ganache turned out smooth and shiny! Very delicious! Thank you!!

@HanbitCho 2 жыл бұрын

Great job!

@vivianlee1538 2 жыл бұрын

Thank you .Take a good rest over the weekend

@HanbitCho 2 жыл бұрын

Thank you! You too!

@bluebird5819 7 ай бұрын

Thank you soooo much our great chef Hanbit...All respect to you

@HanbitCho 7 ай бұрын

Thanks for liking

@sima9174 5 ай бұрын

Thank you , you are the best chef , your way of teaching is different from others you explain it well

@HanbitCho 5 ай бұрын

You are most welcome

@ifrankophotography7341 19 күн бұрын

Thank you this is exactly what I needed!

@HanbitCho 19 күн бұрын

Glad it was helpful!

@DM-sk5lx 2 жыл бұрын

Thanks Hanbit, I love how you specified the temperature! My ganache often breakdown and became grainy. Will try your method soon :)

@HanbitCho 2 жыл бұрын

Sounds great!

@natlions 2 жыл бұрын

To recover the grainy ganache, simply warm it slightly up to 34 C and stir until the texture recovers or, add very little of warmed milk, starting with few drops at the time (not cream) stirring until all incorporated.

@dianay7998 2 жыл бұрын

Another informative video. Thanks Chef!

@HanbitCho 2 жыл бұрын

My pleasure!!

@dinaibrahim1543 Ай бұрын

Thank you for all these information it’s really helpful

@HanbitCho 29 күн бұрын

You are so welcome!

@EniolaMakinde Ай бұрын

This was so helpful! Thank you so much!

@HanbitCho Ай бұрын

You're so welcome!

@Click-zc4uy 2 жыл бұрын

Best tutorial of all. He speaks English very well also

@HanbitCho 2 жыл бұрын

thanks.

@pinkblossom1234 2 жыл бұрын

Most appropriate video for ganash making...thank you so much chef ...

@HanbitCho 2 жыл бұрын

Most welcome 😊

@andriasindah5545 2 жыл бұрын

Always detail..You're the best! 😍😍😍

@HanbitCho 2 жыл бұрын

Thank you! 😊

@rootkit0 2 жыл бұрын

This weekend I'll make a cake with two different types of whipped ganache. After all these explanations I'm fairly sure that I'll succeed😸 can't wait to start baking!

@HanbitCho 2 жыл бұрын

nice!

@xiaomi198 2 жыл бұрын

Thank you very much chef Hanbit

@HanbitCho 2 жыл бұрын

So nice of you

@tanshine17 2 жыл бұрын

This has been very helpful. Thank you

@HanbitCho 2 жыл бұрын

Glad it was helpful!

@roscellecastro48 2 жыл бұрын

Your videos are well explained and very easy to understand. Thank you

@HanbitCho 2 жыл бұрын

You are welcome!

@stellarwitaR Жыл бұрын

Perfect tutorial!! Thank you so much

@HanbitCho Жыл бұрын

thanks.

@chrysampriseniou1366 2 жыл бұрын

Dear Hanbit your videos are excellent and very very helpful. I have learn al lot from you. Thank you

@HanbitCho 2 жыл бұрын

You're very welcome!

@classicalbean Жыл бұрын

You are very clear in your explanations and very generous i sharing. ❤

@HanbitCho Жыл бұрын

Glad it was helpful!

@jhasjaclio 2 жыл бұрын

Thank you for a very informative video as always! Might want to try it on my cakes. This looks delish

@HanbitCho 2 жыл бұрын

Hope you enjoy

@jootect12 2 жыл бұрын

So useful contents as always!

@HanbitCho 2 жыл бұрын

Glad you think so!

@blankitapimentel6801 2 жыл бұрын

Gracias Chef Hanbit 😊

@HanbitCho 2 жыл бұрын

gracias!

@criseldareynes6391 6 ай бұрын

Excellent way of explaining and teaching method..

@HanbitCho 5 ай бұрын

Thanks a lot

@ARIVA2011 Жыл бұрын

Thank you for this. I'm gonna try this sooon!!!

@HanbitCho Жыл бұрын

cool

@ieragervacio2682 2 жыл бұрын

I've learned a lot from this video. awesome

@HanbitCho 2 жыл бұрын

Glad it was helpful!

@ToHaegeum 2 жыл бұрын

아 열시 놓쳤다 ㅜㅜㅜㅜ 정말 Big fan 이에요…🥰 분명 감사합니다~ 라고 하시겠죠ㅋㅋㅎㅎ 가나슈 영상 넘 잘봤어요! 🍫

@HanbitCho 2 жыл бұрын

ㅎㅎㅎ

@nonniesview 7 ай бұрын

Wow thank you for explaining it ! Finally I know how to make the perfect ganache 🙌 (just subscribed)

@HanbitCho 7 ай бұрын

Thank you!

@paprikac1l4ntr0 2 жыл бұрын

Always like all the vid from this channel, very helpful.

@HanbitCho 2 жыл бұрын

Glad to hear it!

@stevepolychronopoulis 2 жыл бұрын

Just made mine (German chocolate, went heavy on the cream, about 1.5:1 ratio). It's in the fridge, 11:20 PM on Christmas Eve - putting it on a cherry pie tomorrow. Turned out to be a hit last year, but the ganache was a little more dense than I was hoping for. Hopefully this is an improvement - thanks for the tips!

@HanbitCho 2 жыл бұрын

nice!

@khris6463 2 жыл бұрын

Thanks to your details explanation, I know more about ganache.☺ All of your videos are very details. 👍👏

@HanbitCho 2 жыл бұрын

My pleasure 😊

@ShaimaeKhan 3 ай бұрын

My best chef ever ❤

@HanbitCho 3 ай бұрын

Thanks!

@simrayasmeen1649 Жыл бұрын

Wonderful 👍 Thank you so much for telling us in so much detail stay blessed always ❤️

@HanbitCho Жыл бұрын

My pleasure 😊

@yasminejo9042 2 жыл бұрын

thank you for your excellent video and all your explanations on the ganache

@HanbitCho 2 жыл бұрын

no probs!

@PlasticVibeMusic 9 ай бұрын

Fantastic channel, love the way you technically present and explain pastry science . Please pubblish more content. Instant subscriber

@HanbitCho 9 ай бұрын

thanks!

@gabrielaab1651 Жыл бұрын

Hello Dear Hanbit, you are the best, Thank you very much.

@HanbitCho Жыл бұрын

Thank you! 😃

@user-gy3iv6kj4l 2 жыл бұрын

Thanks for your really helpful information .

@HanbitCho 2 жыл бұрын

My pleasure

@trudybongers3534 Жыл бұрын

Dear Hanbit thanks a lot for your ideas and lessons learned 🌷🌺💕🌷🌺🌷🌺💕🌷🌺🌷💕🌺🌷

@HanbitCho Жыл бұрын

thanks.

@priyac9047 2 жыл бұрын

Very informative tutorial Sir, many thanks

@HanbitCho 2 жыл бұрын

You are welcome

@anjalichakravarty4344 2 жыл бұрын

This is so helpful and great explaination 💜 thank you sir 💜

@HanbitCho 2 жыл бұрын

You are very welcome

@catherinereyes6085 2 жыл бұрын

this tutorial is very helpfull. Thank you for sharing.

@HanbitCho 2 жыл бұрын

You're very welcome!

@ChefGloriaNwalie Жыл бұрын

You are an excellent Teacher Chef

@HanbitCho Жыл бұрын

thanks.

@rosamelselvaggi7936 Жыл бұрын

Oh wow thanks so much have learned so many tips 😋🇦🇺

@HanbitCho Жыл бұрын

You are so welcome!

@patriciavalencia2674 Жыл бұрын

Excellent teacher.

@HanbitCho Жыл бұрын

thanks

@veranathalina931 Жыл бұрын

Thank You so much,Hanbit

@HanbitCho Жыл бұрын

thanks.

@elizabethbeard9245 2 жыл бұрын

Thank you so much! Love your videos, would love to see a salted caramel ganache video 😀

@HanbitCho 2 жыл бұрын

Noted!

@cakesandcarving 2 жыл бұрын

Great 👌 hanbit

@rivkabunga3584 2 жыл бұрын

Thank you!. Very useful video.

@HanbitCho 2 жыл бұрын

Glad it was helpful!

@puipunya6217 2 жыл бұрын

Thank you very much for sharing all useful info. You re the best. Big fan 😘

@HanbitCho 2 жыл бұрын

You are so welcome!

@kathrynmercado5028 11 ай бұрын

Love it! I really learn alot❤️

@HanbitCho 11 ай бұрын

Good!

@bea8303 Жыл бұрын

Thank you chef.

@HanbitCho Жыл бұрын

My pleasure

@Miss.G 2 жыл бұрын

Thank you Chef! I recently changed to a Belgian Dark Chocolate brand, and After several experiments .. I now use 1:1.3 ratio as the Higher Cocoa Butter in the Chocolate makes for a more solid ganache if using 1:1 Please when you’re able to, it would be great if you could do a video about tempering chocolate and also how the Cocoa butter content will affect the final products, wether it’s ganache or truffles or anything else it’s used for.. Thank you so much 😊

@HanbitCho 2 жыл бұрын

Wonderful!

@lowbvll8969 Жыл бұрын

What song is at 4:40 ??

@azmanaziz2747 8 ай бұрын

Will the 1:1ganache still be shiny after taken out the next days

@Miss.G 8 ай бұрын

@@azmanaziz2747ganache is never shiny once it’s used to frost… Here are 2 things that I do. 1- After frosting the cake with Ganache, I Glaze the cake by meting the ganache , till it’s (not too runny, but also can’t be used to frost) I then add store bought chocolate syrup. Eg: in a 1/4 cup of melted ganache I would add. Approx 1 tbs of syrup.. mix and pour onto cake for a smooth shine. 2- I usually also let this set in fridge.. so just before serving.. I give the cake a quick heat with a blow torch.. and it adds an instant shine. That will last for quite a while. You can always skip step 1 and just do step 2 for a shiny cake. Hope that helps.

@mrmretq8 Жыл бұрын

amazing and professional

@HanbitCho Жыл бұрын

thanks.

@IMOO1896 6 ай бұрын

Wow, great info!

@HanbitCho 5 ай бұрын

Glad it was helpful!

@gateauxmanel5311 2 жыл бұрын

Thank you chef 😍😍

@HanbitCho 2 жыл бұрын

My pleasure 😊

@flavianascimento3573 Жыл бұрын

Thanks from Brazil.

@HanbitCho Жыл бұрын

Thank you too!

@aminazacharya6751 Жыл бұрын

Thanks so much chef

@HanbitCho Жыл бұрын

Any time

@TasteBuds0213 2 жыл бұрын

now i know! omg i can't believe that i followed a wrong recipe video, that was why my cake didnt turn out the way i wanted it. Thank You so much for this. Very informative video indeed! more videos pls abt baking

@HanbitCho 2 жыл бұрын

Glad I could help!

@AmbitionIsaMust115 Жыл бұрын

Very informative thank you chef

@HanbitCho Жыл бұрын

My pleasure

@cathouze4809 Жыл бұрын

Thank you soo much Chef 👍🏻

@HanbitCho Жыл бұрын

My pleasure 😊

@Rosimary1309 Жыл бұрын

thanks so much for this detailed overview! it would be great to know how fruit ganache with fruit purée is prepared. 🤓 if you could do a short tutorial on that, this would be so nice!!

@HanbitCho Жыл бұрын

Great suggestion!

@helenlangvold3617 11 ай бұрын

I have whipped ganache in the past but never adjusting the ratio fir a heavier whipped cream texture. Chocolate cake, cupcake or petit fores. Cake take ganache and whip it. Top the cake that had been in freezer fur a short time not make frosting easier. Make a bee ganache using 1x1 ratio. Cover cake or dip cupcakes in demi cooled ganache. Petit Fores i layer with whipped ganache then take two forks and dip fully in barely cooled ganache. Like with cupcakes info not want it so warm as to melt the whipped layer. Back in freezer . Take out little 1 x 1. Or bring out when serving. Freezes well for short period. Love this tutorial. Fabulous. Learning new techniques. Winter keep ganache in hand. Add warmed milk for a decadent sipping chocolate. Very European. Fan favorite

@HanbitCho 11 ай бұрын

Cool