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Bachour’s Whipped Ganache (White or Color)

2019-08-15
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Thursday August 15, 2019
  • Comments : No Comment
  • Languages :  English  |   Français

   La version Française se trouve ICI
Bachour’s Whipped Ganache (White or Color) 








About this recipe

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.

Whipped Ganache, White or Colored


 
Whipped Ganache, White or Colored
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

 

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)


 

Source of the recipe

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

Whipped Ganache, White or Colored


 

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"


 

Ingredients

Whipped Ganache, White or Colored
 
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...

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...
Whipped Ganache, White or Colored

3. 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)

4. 

Inverted Sugar

is not always easy to find... You may substitute with

Light Corn Syrup

or even

Honey



5.  Same with the

Glucose syrup

: you may substitute with

Light Corn Syrup



6. 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
Whipped Ganache, White or ColoredWhipped Ganache, White or ColoredWhipped Ganache, White or ColoredWhipped Ganache, White or Colored

7. Bring the cream to a boil and then pour onto the bowl with the

White Chocolate

( ½lbs or 220 g)

8.  The chocolate will melt faster if you chopped it

9.  Wait

2 minutes

without stirring
Whipped Ganache, White or ColoredWhipped Ganache, White or Colored

10. With a a wire whip, stir slowly

11. If you notice some bits of chocolate that don't see to melt, you may mix with an immersion blender (sometimes called 'hand blender')
Whipped Ganache, White or ColoredWhipped Ganache, White or Colored

Color?

12. If you want to add

Food Coloring

, do it now...

13. If you want a white cream, you may skip this step
Whipped Ganache, White or Colored

Flavor?

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

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

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

17.  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
Whipped Ganache, White or Colored

18. You may now add the

Whipping Cream

(1 ⅓ Cup or 300 g) that you had previously chilled

19. The temperature drops
Whipped Ganache, White or ColoredWhipped Ganache, White or Colored

Chill down

20.  Refrigerate for at least

4 hours

(you cannot whip a cream if it's not chilled)
Whipped Ganache, White or Colored

Whisking time!

21.  Place the mixing bowl and the whisking blades in the freezer for

10 minutes

Whipped Ganache, White or ColoredWhipped Ganache, White or Colored

22. Whip at Maximum Speed

23. You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater
Whipped Ganache, White or ColoredWhipped Ganache, White or Colored

24. Place the whipped ganache in a Pastry Bag and start using in your cakes !
Whipped Ganache, White or ColoredWhipped Ganache, White or Colored


Result

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

Whipped Ganache, White or Colored


 

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

Whipped Ganache, White or Colored


 

The result and the pix





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Cooking with the same ingredients ?


What else to cook with White chocolate


What else to cook with Glucose


What else to cook with Inverted sugar

Rating:
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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



1 Cup Whipping Cream (200 g)

2 teaspoons Inverted Sugar (20 g)

2 teaspoons Glucose syrup (20 g)

½lbs White Chocolate (220 g)

1 ⅓ Cup Whipping Cream (300 g)

A few drops of Food Coloring