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.
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 Bachour
I was really blessed to learn in class with Antonio Bachour
To see the article about this class, click HERE
Source of the recipe
A whipped ganache from my Pastry Star Antonio Bachour, who showed this whipped ganache in his recipe "Opéra"
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"
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...
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
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
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')
Color?
12. If you want to add 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
18. You may now add the Whipping Cream (1 ⅓ Cup or 300 g) that you had previously chilled
19. The temperature drops
Chill down
20. 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 10 minutes
22. Whip at Maximum Speed
23. You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater
24. Place the whipped ganache in a Pastry Bag and start using in your cakes !
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
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?
Yes, that's just a trick to cool down faster, but is not necessary if you have time to chill the ganache
My friend, your all recipes are always best. Thanks
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?
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
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
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.
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