Whipped White Chocolate and Vanilla Ganache

Hello my lovelies!

We are deep into the Number cakes madness, for our greatest pleasure !! It is obvious that I have to share with you my whipped white chocolate and vanilla ganache. You will find it very useful when baking number or letter cakes.

This recipe, which is to be included in the basics of French pastry, can be used in several preparations:

– Number cakes (allow me to repeat myself…)

– Macarons

– Cupcakes

– Fruit Tarts

– Layer cakes

– Or simply with fresh strawberries or raspberries (instead of the usual chantilly cream).

You won’t need to have specific pastry knowhow to bake this whipped white chocolate and vanilla ganache, just make sure to keep everything at the right temperature and to leave to rest as required.

The quality of your ingredients is crucial, especially when they are at the center of the recipe. Do not take low fat cream, you need at least 30% fat. With light cream you won’t get the same result at all.

The white chocolate you are going to use is very important too: I take the Zephyr White Chocolate by Cacao Barry. It has a rather low sugar rate and it is much more digest.

Other ganache recipes available on the site:

Pistachio whipped ganache

Ruby chocolate whipped ganache
Dark chocolate whipped ganache
Caramel whipped ganache
Praline whipped ganache

The utensils:

A small sauce pan,

A whisk

And a food processor.

You know everything now. Shall we?

The recipe, Chef!

Print Recipe

Whipped White Chocolate and Vanilla Ganache

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pâtisserie – française

Serves: 300 g Difficulty: Easy Price: $

Prep Time: 15 min – Cooking Time: 15 min + 4 heures

Ingredients

• 100 g white chocolate
• 50 g + 150 g cream
• 1 teaspoon of honey (5 g)
• 1 vanilla pod

Instructions

1

Cut the vanilla pod in two pieces in its length. Scrape the seeds.

2

Pour 50 g of cream in a saucepan. Add the honey, vanilla seeds and vanilla pod.

3

Heat until it boils. Stop heating immediately.

4

Leave to rest 10 to 15 minutes.

5

Remove the pod from the cream (try to extract as many seeds as possible).

6

Melt slowly the white chocolate.

7

When the chocolate is melted, heat again for a few seconds the cream.

8

Add it to the chocolate 1/3 after the other.

9

Add the 150 g of cream, mix.

10

Place a clingfilm directly on the mixture so that there's no air remaining.

11

Set aside in your fridge for at least 4 hours.

12

Place the bowl and whisk in your freezer for a few minutes.

13

When the bowl is cold, pour the cream inside and whisk for a few minutes. You should get a firm and compact ganache.

14

Garnish immediately your cake, cupcake, ...