FREE RECIPE By: THE BASIC What is a whipped ganache ? Whipped ganache is one of the staple recipes of French Pastry. It differs from the classic ganache by the addition of cold heavy/whipping cream to obtain a soft, foamy ganache with a much lighter texture. At Sab Pastries, we only use whipped ganache because of its light and creamy texture which goes better as cake fillings. The recipes in this eBook are solely used for cake fillings, you can use them for your cake layers, cake jars and cake slices. I would not recommend using them to cover your cakes, as they are not as stable as buttercream, regular ganache, or fondant. Essential ingredients Chocolate At Sab Pastries, we only use Lindt chocolate, either Piccoli couverture chocolate or the 100g bars. This brand offers a chocolate that has a very good taste and good dosage of sugar. You can use any other couverture chocolate such Callebaut, Valrhona, etc. Heavy or Whipping cream It is mandatory to use whipping cream that has at least 35% of fat content. We need the fat for the whipping process. Heavy cream and whipping are the same type of cream, I will use the terms interchangeably. Utensils needed Digital kitchen scale Stainless steel or glass mixing bowl Small or medium saucepan or pot Baking silicone spatula Hand mixer or stand mixer Measuring spoons Important information about the recipes The recipes in this eBook can be divided or multiplied to decrease or increase quantities. Divide or multiply the quantities of all ingredients by the same number. Caution: the melting process of milk chocolate and dark chocolate is very delicate, so be careful to not overheat, otherwise the chocolate will burn. Be careful not to whip the ganache too quickly or for too long when whipping it, otherwise it will have a grainy texture and will be ruined. Always keep the whipped ganache in the fridge anytime you are not immediately using it. The whipped ganache melts as it comes to room temperature. Heavy cream to be heated refers to the whipping cream that must be heated and mixed with the melted chocolate. Cold heavy cream refers to the heavy cream that will be added to the chocolate and hot cream emulsion to cool it. A bain-marie is a water bath or double boiler, for that, just put your mixing bowl over a pot of simmering water. How to store The ganache, before being whipped, can be kept in the fridge for up to 5 days and up to 2 months in the freezer. Once whipped, it must be used within 3 days. 14 Delicious recipes White chocolate whipped ganache Milk chocolate whipped ganache Dark chocolate whipped ganache Vanilla bean whipped ganache - INCLUDED HERE! Lemon whipped ganache Strawberry whipped ganache Raspberry whipped ganache Coconut whipped ganache Pumpkin spice whipped ganache Pistachio whipped ganache Peanut butter whipped ganache Praline paste whipped ganache Almond spread whipped ganache Coffee whipped ganache Recipe Yield Recipes based on 200g of chocolate are more than enough for 3 layers of filling for a 6-inch cake (15cm in diameter); you will have some leftover ganache. The following recipes are enough for 3 layers of filling for 2x6 inch cakes: Pistachio whipped ganache Peanut butter whipped ganache Praline whipped ganache Almond whipped ganache Coconut whipped ganache Test out the recipes to evaluate the yield based on your needs or preferences. VANILLA BEAN WHIPPED GANACHE Ingredients White chocolate: 200g Whipping cream to be heated: 100 ml Cold whipping cream 190 ml Vanilla bean paste or vanilla pod: 1 tablespoon of vanilla bean paste or 1 vanilla pod Vanilla extract (optional): 1 tablespoon *The quantities here only work for white chocolate, milk and dark chocolate call for different quantities* Vanilla bean whipped ganache Directions STEP 1 STEP 5 Start by adding the tablespoon of vanilla bean paste and the vanilla extract to the 100ml of whipping cream and bring it to a boil. Right as it starts boiling, remove from the heat and let it infuse for 30 min to an hour. After having thoroughly incorporated the hot cream into the melted chocolate, add the 190ml of cold cream and stir until smooth. If using the vanilla pod, divide it in two and scrape out the seeds. Add the pod and seeds to 100ml of whipping cream, bring it to a boil and leave to infuse for 30 min to an hour. Cover the ganache with plastic wrap (saran wrap) and let it set in the fridge for at least 3 hours, or preferably overnight. The ganache must be well cooled so that you can whip it. STEP 2 STEP 7 Melt the chocolate in a bain-marie or in the microwave at low temperature and set aside. The bain-marie is suggested for a well-controlled melting process. However, make sure that the water in the saucepan does not excessively boil. Before whipping the ganache, place the whisk attachment and the bowl of your mixer (if you are using one) in the freezer for 5 minutes. This step is important because your utensils must be very cold for the ganache to whip easily. STEP 6 STEP 3 Reheat the vanilla infused cream with the vanilla in a saucepan until the first simmers appear. The cream should be almost boiling but not excessively. STEP 4 Pour a third of the hot cream over the melted chocolate and emulsify with a spatula and repeat the process with the remaining two thirds. We do not use a whisk in this step because we do not want to incorporate air bubbles into the mixture. STEP 8 Take out the ganache from the fridge and whip with an electric mixer or a stand mixer at low to medium speed. STEP 9 Your whipped ganache is ready to be used inside your layer cakes. Did you like the Vanilla Bean Whipped Ganache Recipe ? The complete eBook with 14 whipped ganache recipes is available for a limited price of $25 (40$) Copy or click on the link in your browser to get it! https://www.sabpastries.com/whipped-ganachemastery-sab-pastries You will need the Pumpkin Spice Whipped Ganache for this Thanksgiving! Please be aware that the recipes in this eBook are the exclusive property of Sab Pastries. Reselling or distribution for commercial purposes is not permitted. Thank you for your understanding and support.
