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Before you jump to Chocolate Ganache Pastries recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

You already know that, to achieve true health, your diet needs to be well balanced and nutritious and you need to get a good amount of exercise. The is that, at the end of the day, we don’t always have the time or energy required for a healthy lifestyle. When our work day is complete, most people do not wish to go to the gym. A delicious, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You will be pleased to discover that becoming healthy doesn’t have to be hard. If you keep at it, you’ll get all of the required foods and activites. Here are some of the best techniques to be healthy.

Make smart choices when shopping for groceries. If you make smart decisions when you are shopping for your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to deal with a chaotic store or a long drive through line at the end of the day. You want to go to your house and make a little something from your kitchen. Make sure that what you already have is healthful. This makes it easy to have a good meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are lots of things you can do to become healthy. Intensive gym visits and narrowly defined diets are not always the solution. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Being smart about the selections you make each day is a start. Getting as much physical exercise as possible is another factor. Don’t forget that health isn’t only about just how much you weigh. You need your body to be strong too.

We hope you got benefit from reading it, now let’s go back to chocolate ganache pastries recipe. You can cook chocolate ganache pastries using 14 ingredients and 17 steps. Here is how you do that.

The ingredients needed to prepare Chocolate Ganache Pastries:

1. Prepare 1 Cup of All-purpose Flour -.
2. Use 50 g of Cocoa powder -.
3. You need 200g of Condensed milk-.
4. Prepare 100 g of Butter -.
5. Get 100 g of Curd -.
6. You need 1/2 cup of Dry Fig Chopped -.
7. Provide 1/2 cup of Milk – 75 ml.
8. Prepare 1 tsp of Baking Soda -.
9. Get of For Chocolate Icing:.
10. Provide 200 g of Condensed Milk -.
11. Get 4 tbsp of Cocoa powder -.
12. Provide 50 g of Butter -.
13. Get 1/4 cup of Whipping cream.
14. Provide 1 tbsp of Cocoa powder.

Steps to make Chocolate Ganache Pastries:

1. Grease and dust baking tin..
2. Preheat oven to 180 degrees..
3. Measure and keep the dry figs ready..
4. Sieve together maida, cocoa & baking soda..
5. Beat butter and dahi until light and creamy..
6. Add the sieved ingredients, milk and Condensed Milk..
7. Add the dry figs chopped & pour into greased tin..
8. Bake in the preheated oven for 25 -35 minutes.
9. Bake till tooth pick inserted in the center comes out clean..
10. Allow to cool in tin for 5 minutes.
11. Mix together butter, cocoa and Condensed Milk and beat well..
12. Microwave for 20 seconds. Mix thoroughly..
13. Spread over cake & leave to set..
14. Beat whipping cream till peak form add cocoa powder mix well..
15. Cut the cake in equal six parts in shape of pastrie..
16. Trasfer cream to pipping bag.
17. 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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