Cream “Ganache” for cakes and pastries


200 ml cream 30%

200 g dark chocolate
50 g butter


In a saucepan pour the cream and, not boiling, add chocolate. Stir constantly until a homogeneous mass.

Throw the oil.

Remove from heat and cool. If the cream is oily, then after curing the mixture enough to whisk her and a thick chocolate cream.

Cake cookies