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Cuisine d'Aubéry
The food blog of FX
Base Sweet Base Cream And Custard Thick Cream Whipped Ganache

https://www.cuisinedaubery.com/recipe/whipped-ganache-white-or-color/

Bachour’s Whipped Ganache (White or Color)

A recipe by Antonio Bachour Thursday August 15, 2019
11 comments Share:
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Bachour’s Whipped Ganache (White or Color)

FX (François-xavier)

I showed you a few mousses that are made by folding a whipped cream into a fruit purée or a sauce (see HERE), but with this recipe I am showing you a whipped ganache, which is a ganache (a blend of chocolate and cream) that we chill and then whisk.

Bachour’s Whipped Ganache (White or Color)

Since it contains enough fat (from the cream and the chocolate), it's easy to whip so the final texture is fluffy. Since it contains chocolate, it holds well at room temperature

Bachour’s Whipped Ganache (White or Color)

You may use this recipe to replace buttercreams, white or colored.

If you are looking for a whipped ganache that is darker, you may use this recipe, see HERE

A few advantages : it's faster to make than a mousse, easier, and last but not least, it holds much better at room temperature (thanks to the chocolate)

Bachour’s Whipped Ganache (White or Color)
Bachour’s Whipped Ganache (White or Color)Bachour’s Whipped Ganache (White or Color)

In class with Bachour

I was really blessed to learn in class with Antonio Bachour

Bachour’s Whipped Ganache (White or Color)

To see the article about this class, click HERE

Bachour’s Whipped Ganache (White or Color)

Source of the recipe

A whipped ganache from my Pastry Star Antonio Bachour, who showed this whipped ganache in his recipe "Opéra"

Bachour’s Whipped Ganache (White or Color)

Modifications to the original recipe

I modified only a few things...

● I use more White Chocolate : ½lbs or 220 g instead of 176 g ( 6 oz ), to make it a bit more "solid"

Bachour’s Whipped Ganache (White or Color)

Print Recipe, with photos Print Recipe, no photos
Chef: Antonio Bachour Preparation Time: 10 Minutes Ready in: 4 H Yield: 760 grammes Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Cream And Custard, Thick Cream, Whipped Ganache, 
White chocolate Whipping cream Glucose Inverted sugar
 4
Ingredients
  •   1 Cup Whipping Cream (200 grams)
  •   2 teaspoons Inverted Sugar (20 grams)
  •   2 teaspoons Glucose syrup (20 grams)
  •    ½lbs White Chocolate (220 grams)
  •   1 ⅓ Cup Whipping Cream (300 grams)
  • En Option
  •   A few drops of Food Coloring


  • Half quantities...

  •   ½ Cup Whipping Cream (100 grams)
  •   1 teaspoon Inverted Sugar (10 grams)
  •   1 teaspoon Glucose syrup (10 grams)
  •   ¼ lbs White Chocolate (110 grams)
  •   ⅔ Cup Whipping Cream (150 grams)
  • En Option
  •   A few drops of Food Coloring


  • Quarter quantities...

  •   4 Tablespoons Whipping Cream (50 grams)
  •   ½ teaspoon Inverted Sugar (5 grams)
  •   ½ teaspoon Glucose syrup (5 grams)
  •    2 oz White Chocolate (55 grams)
  •   ⅓ Cup Whipping Cream (75 grams)
  • En Option
  •   A few drops of Food Coloring

  • You will need...
    Glucose Syrup
    6-Inch Stainless Steel Mixing Bowl
    Stainless Steel Mixing Bowl
    Scanpan Saucepan
    Calphalon Nonstick Sauce Pan
    KitchenAid Silicone Spatula Set
    Immersion Multi-Purpose Hand Blender
    Immersion Hand Blender Bamix
    Powdered Food Coloring Kit
    Wilton Gel-Based Food Color
    Microplane Zester Grater
    Zester Deiss
    DeBuyer Whisk
    KitchenAid Whisk
    KitchenAid 7-Quart Stand Mixer
    Hand Mixer
    Matfer Bourgeat Pastry Bags
    Piping Tips
    Steps

    1.  Right away, refrigerate the second Whipping Cream (1 ⅓ Cup or 300 g) (we will use it later)

    2.  We are using tow separate bowls of cream, in order to chill the batter, we will see this later...

    Bachour’s Whipped Ganache (White or Color)

    6-Inch Stainless Steel Mixing BowlStainless Steel Mixing Bowl

    3. Add the White Chocolate ( ½lbs or 220 g) into a large mixing bowl

    4.  Use the best quality, chocolate grade. Professional brands like Valrhona, or Cacao Barry. Avoid supermarket products, as they are not "real" chocolate (they lack the cocoa butter), and may become grainy

    Bachour’s Whipped Ganache (White or Color) Bachour’s Whipped Ganache (White or Color)

    5. Place the Whipping Cream (1 Cup or 200 g) in a saucepan and add in the Inverted Sugar (2 teaspoons or 20 g) and the Glucose syrup (2 teaspoons or 20 g)

    6.  Inverted Sugar is not always easy to find... You may substitute with Light Corn Syrup or even Honey

    7.  Same with the Glucose syrup : you may substitute with Light Corn Syrup

    8. If you live in the Los Angeles area, I find my Inverted Sugar at Jane's Cake & Chocolate Supply :

    Jane's Cake & Chocolate Supply
    645 Foothill Blvd
    La Cañada Flintridge, CA 91011
    USA

    Bachour’s Whipped Ganache (White or Color) Bachour’s Whipped Ganache (White or Color)

    9. Cook until the liquid boils

    Bachour’s Whipped Ganache (White or Color)

    Scanpan SaucepanCalphalon Nonstick Sauce Pan KitchenAid Silicone Spatula Set Glucose Syrup

    10. Bring the cream to a boil and then pour onto the bowl with the White Chocolate ( ½lbs or 220 g)

    11.  The chocolate will melt faster if you chopped it

    12.  Wait 2 minutes without stirring

    Bachour’s Whipped Ganache (White or Color) Bachour’s Whipped Ganache (White or Color)

    13. With a a wire whip, stir slowly

    14. If you notice some bits of chocolate that don't see to melt, you may mix with an immersion blender (sometimes called 'hand blender')

    Bachour’s Whipped Ganache (White or Color) Bachour’s Whipped Ganache (White or Color)

    Immersion Multi-Purpose Hand Blender Immersion Hand Blender Bamix


    Color?

    15. If you want to add Food Coloring, do it now...

    16. If you want a white cream, you may skip this step

    Bachour’s Whipped Ganache (White or Color)

    Powdered Food Coloring KitWilton Gel-Based Food Color


    Flavor?

    17. Sometimes, you want to add flavor to your cream

    18. The trick is to add an ingredient that will not "deteriorate" the ganache texture. You want to avoid liquids for instance

    19. I recommend adding : zests (lemon, orange), a pistachio paste, an almond paste, (here), or a powder (cocoa powder for instance)

    20.  If you want to add a liquid, add only a tablespoon, otherwise you may end up with a batter that is too liquid, and you won't be able to whip it

    Bachour’s Whipped Ganache (White or Color)

    Microplane Zester GraterZester Deiss

    21. You may now add the Whipping Cream (1 ⅓ Cup or 300 g) that you had previously chilled

    22. The temperature drops

    Bachour’s Whipped Ganache (White or Color) Bachour’s Whipped Ganache (White or Color)

    DeBuyer WhiskKitchenAid Whisk


    Chill down

    23.  Refrigerate for at least 4 hours (you cannot whip a cream if it's not chilled)

    Bachour’s Whipped Ganache (White or Color)

    Whisking time!

    24.  Place the mixing bowl and the whisking blades in the freezer for 10 minutes

    Bachour’s Whipped Ganache (White or Color) Bachour’s Whipped Ganache (White or Color)

    25. Whip at Maximum Speed

    26. You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

    27.  Make sure to not overwhip, or the cream will become "grainy"

    Bachour’s Whipped Ganache (White or Color) Bachour’s Whipped Ganache (White or Color)

    KitchenAid 7-Quart Stand MixerHand Mixer

    28. Place the whipped ganache in a Pastry Bag and start using in your cakes !

    Bachour’s Whipped Ganache (White or Color) Bachour’s Whipped Ganache (White or Color)

    Matfer Bourgeat Pastry BagsPiping Tips

    Result

    You may keep the bag in the fridge before using the whipped ganache

    You may keep it in the fridge for one or 2 days, not longer

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    White chocolate Whipping cream Glucose Inverted sugar
    Back To Top French Version Pdf Version
    Print Recipe, with photos Print Recipe, no photos
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    The other recipes for Thick Creams

    Christophe Felder’s Mascarpone Cream

    Michalak’s easy Mascarpone Cream


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    11 comments

    Saad Sunday April 12, 2020

    Hi, what is the idea of the second portion of cold cream to drop the temperature? Cannot the ganache be made with the whole cream quantity and then chill everything in the fridge?

    FX (François-xavier) Sunday April 12, 2020

    Yes, that's just a trick to cool down faster, but is not necessary if you have time to chill the ganache

    Ruwan Mendis Wednesday September 16, 2020

    My friend, your all recipes are always best. Thanks

    FX (François-xavier) Wednesday September 16, 2020

    Kc Tuesday September 21, 2021

    Can we please have a recipe for dark whipped ganache? Thank you, I will try the white and milk tomorrow!! In the white chocolate whipped ganache we don't need to add gelatin?

    Also, can we use only glucose for costing reasons? Do I just omit inverted sugar or add glucose in its place as well?

    FX (François-xavier) Tuesday September 21, 2021

    Yes, for dark or milk chocolate ganache, the recipe is HERE

    proportions for dark chocolate:

    200 grams - Dark Chocolate
    186 grams - Heavy Whipping Cream
    20 grams - Glucose
    6 grams - Gelatin powder
    42 grams - water
    424 grams - Heavy Whipping Cream

    FX (François-xavier) Tuesday September 21, 2021

    They are different recipes, because they are from different chefs (Bachour and Cyril Lignac)

    Dark chocolate is harder, hence the difference in proportions

    Glucose helps to
    - preserve the ganache longer
    - makes it smoother and better quality

    You may substitute glucose with invert sugar

    Julie (http://onemorebitedelara.com) Monday October 25, 2021

    Can you steep the first part of the cream with fresh ginger? I heard somewhere that the acidity will deteriorate the ganache. I wondered if that was common knowledge.

    FX (François-xavier) Monday October 25, 2021

    Yes it could, but since in this recipe with proceed with 2 whipping creams, this limits the effect, so you should be totally fine by adding grated ginger

    Carwyn Wednesday January 25, 2023

    Hi, is there anyway of saving the ganache if it goes grainy?? thanks Carwyn

    FX (François-xavier) Wednesday January 25, 2023

    That's difficult. When that happens, I just start all over. That sounds harsh, but in a way, that's a good way to learn and never forget...

    I've seen my pastry teacher "save" a whipped cream that was a bit grainy, by adding liquid cream while whipping it slowly, but only if it's a bit grainy.

     

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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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