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Bachour’s Whipped Ganache (White or Color)
2019-08-15
- This Recipe
- Chef: Antonio Bachour
- Cuisine: French Cuisine
- Course: Base, Sweet Base, Cream And Custard, Thick Cream, Whipped Ganache
- Difficulty: Easy
- Category: Base
- Yield: 760 grammes
- Preparation Time: 10 Minutes
- Readiness Time: 4 H
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Thursday August 15, 2019
- Comments : 9 Comments
-
Languages :
English | 
Français
- Ingredients
- White chocolate, Whipping cream, Glucose, Inverted sugar,
- Print This Recipe
-
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La version Française se trouve ICI |
Bachour’s Whipped Ganache (White or Color) Don't forget to share your photos once you tried this recipe! HERE |
About this recipeI 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. |
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 | 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) |
| 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 |
In class with BachourI was really blessed to learn in class with Antonio Bachour |
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 | To see the article about this class, click HERE |
Source of the recipeA whipped ganache from my Pastry Star Antonio Bachour, who showed this whipped ganache in his recipe "Opéra" |
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Modifications to the original recipeI modified only a few things...
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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...
Steps
1. 
Right away, refrigerate the second
2. We are using tow separate bowls of cream, in order to chill the batter, we will see this later...
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...
3. Place the
4.
5. Same with the
6. If you live in the Los Angeles area, I find my
Whipping Cream
(1 Cup or 200 g) in a saucepan and add in theInverted Sugar
(2 teaspoons or 20 g) and theGlucose syrup
(2 teaspoons or 20 g)4.
Inverted Sugar
is not always easy to find... You may substitute withLight Corn Syrup
or evenHoney
5.
Same with the Glucose syrup
: you may substitute withLight 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
645 Foothill Blvd
La Cañada Flintridge, CA 91011
USA
7. Bring the cream to a boil and then pour onto the bowl with the
8. The chocolate will melt faster if you chopped it
9.
Wait
White Chocolate
( ½lbs or 220 g)8.
The chocolate will melt faster if you chopped it9.
Wait 2 minutes
without stirring
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')
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')
Color? |
12. If you want to add
13. If you want a white cream, you may skip this step
Food Coloring
, do it now...13. If you want a white cream, you may skip this step
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
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
18. You may now add the
19. The temperature drops
Whipping Cream
(1 ⅓ Cup or 300 g) that you had previously chilled19. The temperature drops
Chill down |
20. Refrigerate for at least
Refrigerate for at least 4 hours
(you cannot whip a cream if it's not chilled)
Whisking time! |
21. Place the mixing bowl and the whisking blades in the freezer for
Place the mixing bowl and the whisking blades in the freezer for 10 minutes
22. Whip at Maximum Speed
23. You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater
23. You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater
ResultYou may keep the bag in the fridge before using the whipped ganache |
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You may keep it in the fridge for one or 2 days, not longer |
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The 2 other recipes of Thick Creams   |
The result and the pix
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Share Your Photos
Cooking with the same ingredients ?
What else to cook with White chocolate |
   |
What else to cook with Inverted sugar |
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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
Comments for This Recipe
Also, can we use only glucose for costing reasons? Do I just omit inverted sugar or add glucose in its place as well?
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
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