How To Make Oreo Chocolate Ganache | Butter Cream Cake Is Soft And Easy To Eat

I made an Oreo chocolate cake by sanding Oreo buttercream and ganache. When I add ganache, the taste of the chocolate is delicious and goes well with the buttercream. The taste was sweet because of the ganache, so it became a pastry. Buttercream should be beaten just enough with a hand mixer until light in color and rich in volume so that the cream is not greasy and delicious. For decoration, I uploaded Oreo macarons that I made the day before, and the colors match well and I think that’s a good point. I think you can cool the ganache poured on top to 36-38 degrees, not too hot. As a cake with butter cream and ganache, it is delicious to make and eat cold.

♥ Ingredient

190g eggs

130g sugar

13g honey

2g vanilla extract

35g unsalted butter

55g milk

120g soft flour

15g cocoa powder

4 egg yolks

40g sugar

100g milk

240g unsalted butter

Oreo Cookie Ice Cream 95g

200g fresh cream

30g Oreo Powder

Dark Chocolate 140g

80g fresh cream

Sugar syrup

Ganache 80g dark chocolate + 40g fresh cream

Macarons Oreo

♥ Recipe

1. Put an egg in a pot of hot water, add sugar, honey and vanilla and stir until it reaches 40 degrees.

2. Use an electric mixer to beat until thick ivory foam, sift in soft flour and cocoa powder, mix well.

3. Mix melted butter and unsalted milk in a bowl (temperature: 50-60 degrees), add some dough, mix well, add to main flour, mix well, pour into molds and bake in prepared oven Preheat to 170 degrees for about 40 minutes.

4. After cooling, cut off the top and cut into 4 pieces for preparation.

5. Mix egg yolks with sugar, pour in milk little by little, mix well, cook on low heat until slightly thickened, let cool.

6. Gently loosen unsalted butter, strain (5) through a sieve, mix well, add Oreo cookie cream and beat until butter becomes creamy.

7. Beat the whipped cream with fresh cream, then add the crushed Oreo powder and mix well.

8. Melt the dark chocolate and whipped cream in the microwave for about 40 seconds, then place in a piping bag.

9. Place the tray on a cutting board, drizzle with sugar syrup, shape the Oreo ice cream into 3 rows, fill the gaps with ganache and place the tray on top. Repeat 2 more times.

10. Apply the cream evenly all over the face, let it cool in the fridge for about 30 minutes, then apply the cream once to make it smooth.

11. Drizzle ganache around the rim, top with Oreo ice cream and Oreo macarons, place ganache in the center, and sprinkle with Oreo powder on top.