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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 cook it.
The ingredients needed to cook Chocolate Ganache Pastries:
- Get of All-purpose Flour -.
- Use of Cocoa powder -.
- Take of Condensed milk-.
- Take of Butter -.
- Provide of Curd -.
- Take of Dry Fig Chopped -.
- Prepare of Milk - 75 ml.
- Use of Baking Soda -.
- You need of For Chocolate Icing:.
- Use of Condensed Milk -.
- Get of Cocoa powder -.
- Provide of Butter -.
- Use of Whipping cream.
- Prepare of 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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