Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Denise~*
 
Posts: n/a
Default Ganache Question


Quite a while ago, I made some ganache for a cake (I used a 50/50
recipe) and froze the leftovers. I made way too much.

I was wondering if it can be thawed, melted & then whipped for a cake
filling?

Do I need to add anything to it?

Tips on how to do it? I read somewhere that you melt it in a double
boiler & add softened butter, but how much? I probably have about 3-4
cups of ganache. I's new to this, so any tips are greatly appreciated.

Also, how long do you think ganache will last frozen? I stored it in a
deep round Tupperware (real Tupperware) container & I think I put saran
wrap over the top of the ganache inside the sealed container. It's been
in there quite a while, but I know it hasn't been a year yet.

Thanks!
  #2 (permalink)   Report Post  
Rusty
 
Posts: n/a
Default

You should be able to let it thaw, I wouldn't melt it though. Bring it to
room temperature and then use a mixer to whip it into something similar to
buttercream frosting. That is what I do and it works out perfect. As to how
long it will keep, I wouldn't think that you would want to keep it for over
a year, less actually. The best thing I can think of is taste it and see if
it tastes ok. I made some and froze it into ganache fudge...kept it in the
freezer and ate it right from there (otherwise got too soft). MMMMM my
family was in heaven. I hope this helps out.

"Denise~*" > wrote in message
...
>
> Quite a while ago, I made some ganache for a cake (I used a 50/50
> recipe) and froze the leftovers. I made way too much.
>
> I was wondering if it can be thawed, melted & then whipped for a cake
> filling?
>
> Do I need to add anything to it?
>
> Tips on how to do it? I read somewhere that you melt it in a double
> boiler & add softened butter, but how much? I probably have about 3-4
> cups of ganache. I's new to this, so any tips are greatly appreciated.
>
> Also, how long do you think ganache will last frozen? I stored it in a
> deep round Tupperware (real Tupperware) container & I think I put saran
> wrap over the top of the ganache inside the sealed container. It's been
> in there quite a while, but I know it hasn't been a year yet.
>
> Thanks!



  #3 (permalink)   Report Post  
Alex Rast
 
Posts: n/a
Default

at Sun, 27 Feb 2005 08:06:56 GMT in >,
(Denise~*) wrote :

>
>Quite a while ago, I made some ganache for a cake (I used a 50/50
>recipe) and froze the leftovers. I made way too much.
>
>I was wondering if it can be thawed, melted & then whipped for a cake
>filling?
>

....

You should not melt it after thawing because this will probably cause it to
separate and then you will have to use a tempering technique to smooth it
out again. You can whip the ganache as is after thawing and it should whip
up OK. 1:1 ganache is soft enough that almost any beaters will be able to
plow through it without difficulty. If you have enormous amounts (>2 cups),
you'll probably want to use a stand mixer like a KitchenAid if you have
one, or if you don't have a stand mixer, divide it into smaller batches and
then mix.

>Also, how long do you think ganache will last frozen? I stored it in a
>deep round Tupperware (real Tupperware) container & I think I put saran
>wrap over the top of the ganache inside the sealed container.


Ganache in itself will last a long time frozen properly - that is, in a
sealed container with no air gaps. It should be OK for a year, minimum.
However, you did make a mistake in choosing a Tupperware container and
Saran wrap. Chocolate is notorious for being able to absorb odours and
storing ganache inside plastic, or wrapped in plastic film, means that
it'll probably have a "plasticky" taste to it. I use glass jars to store
ganache so that there's no risk of flavour absorption. I also make sure
that these jars were never used to store pickles, mayonnaise, tomato sauce,
salad dressing, garlic, and other foods with strong, dominant flavours.

What you might want to do is scoop out the center part of the ganache after
scraping the top off. The part of the ganache not in contact with the
plastic and not within, say, 1 cm of the plastic surface will probably not
have suffered much odour absorption. As for the rest, test it. If it tastes
OK, you could use it and if not you can discard it.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)
  #4 (permalink)   Report Post  
Alex Rast
 
Posts: n/a
Default

at Sun, 27 Feb 2005 08:06:56 GMT in >,
(Denise~*) wrote :

>
>Quite a while ago, I made some ganache for a cake (I used a 50/50
>recipe) and froze the leftovers. I made way too much.
>
>I was wondering if it can be thawed, melted & then whipped for a cake
>filling?
>

....

You should not melt it after thawing because this will probably cause it to
separate and then you will have to use a tempering technique to smooth it
out again. You can whip the ganache as is after thawing and it should whip
up OK. 1:1 ganache is soft enough that almost any beaters will be able to
plow through it without difficulty. If you have enormous amounts (>2 cups),
you'll probably want to use a stand mixer like a KitchenAid if you have
one, or if you don't have a stand mixer, divide it into smaller batches and
then mix.

>Also, how long do you think ganache will last frozen? I stored it in a
>deep round Tupperware (real Tupperware) container & I think I put saran
>wrap over the top of the ganache inside the sealed container.


Ganache in itself will last a long time frozen properly - that is, in a
sealed container with no air gaps. It should be OK for a year, minimum.
However, you did make a mistake in choosing a Tupperware container and
Saran wrap. Chocolate is notorious for being able to absorb odours and
storing ganache inside plastic, or wrapped in plastic film, means that
it'll probably have a "plasticky" taste to it. I use glass jars to store
ganache so that there's no risk of flavour absorption. I also make sure
that these jars were never used to store pickles, mayonnaise, tomato sauce,
salad dressing, garlic, and other foods with strong, dominant flavours.

What you might want to do is scoop out the center part of the ganache after
scraping the top off. The part of the ganache not in contact with the
plastic and not within, say, 1 cm of the plastic surface will probably not
have suffered much odour absorption. As for the rest, test it. If it tastes
OK, you could use it and if not you can discard it.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chocloate ganache Marti Ramsey Chocolate 2 09-05-2009 07:02 AM
Ganache wackerdrive Baking 0 07-01-2009 02:18 PM
Curling ganache Simon Mitchell Chocolate 1 09-03-2005 03:26 PM
Ganache Denise Lane General Cooking 20 03-11-2004 09:54 AM
Ganache for truffles Patrick Porter Chocolate 6 31-12-2003 01:09 AM


All times are GMT +1. The time now is 11:47 PM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"