Hello, dear friends of Paulina Cocina! This time, we're bringing you a recipe that will be a surefire winner for your next cakes, I assure you. I'm talking about a marvel of creation: white chocolate ganache .
You've probably fallen in love with a divine cake on Instagram, and I'll tell you that in many cases, those cakes are covered or filled with this ganache . But don't think that only star bakers can use it.
That's why we're going to tell you how to make white chocolate ganache , with all the secrets and tricks to make it perfect, from how to make it perfectly white, to how long it lasts in the refrigerator , and other little secrets. Here we go!
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About White Chocolate Ganache
Let's start from the beginning. What is white chocolate ganache? Simply put, it's a mixture of white chocolate and cream, heated over low heat, resulting in a thick, smooth cream that can be used in a variety of ways.
white chocolate ganache version has a special sweetness and a slightly softer texture than dark chocolate ganache . Being white, it lends itself to creating a more delicate aesthetic and can be easily customized with additional colorings or flavors.
But the real magic lies in how easy and quick it is to make. White chocolate ganache is very simple and gives professional results. With this recipe and a few foolproof tips, anyone can make it at home and use it for fillings or topping cakes and pastries like a true confectioner.
Features of the white chocolate ganache recipe
- Silky and creamy texture : Consistency is key when it comes to ganache. White chocolate is more delicate than dark ganaches, so it's ideal for desserts that require a smooth cream.
- Sweet and balanced flavor : Although white chocolate tends to be sweet, the cream gives it a balanced touch that allows you to enjoy it without getting cloying.
- Absolute versatility : This ganache can be used for fillings, toppings, as a mousse base and even as a topping on some desserts or cupcakes .
- Ready in minutes : Ganache is prepared in a short time, although the cooling step is important for proper use.
- Combine with other flavors : Being white chocolate, it can be flavored with lemon, orange or vanilla to give it a special touch.
- Perfect for adding color : This ganache is a good base for coloring with dyes without altering the flavor and the finish is perfect and smoother than traditional fondant .
How to make easy white chocolate ganache
The process for making white chocolate ganache is easier than you thought, and once you try it, you'll want to make it again and again. Basically, it all comes down to combining chocolate and hot cream (careful, not super hot), mixing it until you have a creamy texture, and voilà! You have the ganache.
Of course, as with any recipe, there are tricks to achieving a good result and ensuring the ganache doesn't become too runny or too thick. And for those who want to give it an extra touch, you can add a splash of vanilla essence or a mild liqueur to give it a twist of flavor.
White chocolate ganache for covering cakes
Look, we know that making white chocolate ganache to cover cakes is the dream of every elegant and minimalist cake or pastry .
Who hasn't seen those smooth, perfect toppings on social media? Well, this ganache is often the star of those recipes.
To cover a cake with ganache, it's important to let it cool slightly until it has a firmer texture, so that it adheres well without slipping. It's also important to apply a first layer to "catch" crumbs (yes, because no one wants a ganache covered in dots) and then apply another layer to give it that smooth, even appearance.
White chocolate ganache filling
White chocolate ganache is also great as a filling for cakes and pastries , or even to contain those fillings that tend to slip, such as dulce de leche or another sweet, like blueberry jam .
White chocolate ganache can also be used in chocolates or alfajores . The key to the texture is that it should be firm but creamy, so it doesn't spread but isn't too hard either.
The trick is to let it cool at room temperature until it thickens. If it's too runny, you can refrigerate it for a few minutes. The beauty of this ganache is that it adapts to any type of dessert or cake it's used in, adding flavor and elegance.
Color details for your perfect white chocolate ganache recipe
How to make white chocolate ganache whiter? Often, ganache's color tends toward yellow due to the natural hue of white chocolate.
But don't worry, there's a solution: one of the simplest tricks is to add a pinch of white gel or powder food coloring , which is added when the ganache is ready to use.
Another option, for something more natural, is to choose a white chocolate that's as light as possible ; there are always different shades between brands. Honestly, there aren't many secrets, just a few small tips that can make all the difference.
Questions and answers about white chocolate ganache:
- How long should I wait to use white chocolate ganache? Some bakers recommend letting it cool at room temperature, covered with plastic wrap to prevent it from cracking. If possible, it's recommended to wait 2 to 4 hours before using it to achieve the ideal texture.
- What's the difference between white chocolate ganache and other ganaches? Compared to semisweet chocolate or milk chocolate ganache, white chocolate is sweeter and more delicate, and its flavor is less overpowering. They can even be combined.
- How long does ganache last in the refrigerator? In the refrigerator, white chocolate ganache can last up to 1 month in an airtight container and can even be frozen for up to 3 months in the freezer.
Tips for a perfect white chocolate ganache
- Use a good quality cream : The quality of the cream directly affects the texture and flavor of the ganache.
- Baking chocolate, please : Avoid other types of chocolate, as they do not melt well.
- The temperature of the cream : It should be very hot, but not boiling! As soon as small bubbles begin to form around the edges, remove the cream from the heat.
- Perfectly chilled : Let the white chocolate ganache cool before using; if you apply it while it's hot, it will spread and can be a disaster!
- Do not add water : Do not add water to lighten the product because it will only ruin it.
- Gel or powder coloring for a perfect white : We've said it before, but it bears repeating: this is the trick to a completely white ganache .
- Incorporate from the inside out : Once the white chocolate is mixed with the cream, it is important to incorporate both ingredients gently, using a wire whisk, always from the center to the edges .
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White Chocolate Ganache Recipe
Yields: Approximately 800g of ganache (for a standard round cake measuring 20cm in diameter x 10cm high)
Preparation time: 30 minutes (approximately) Plus a rest of 2 to 4 hours
Ingredients
- 600 g of white baking chocolate
- 150 ml of milk cream
How to make a white chocolate ganache recipe step by step
- Chop the white chocolate into small pieces and place it in a heat-resistant bowl.
- Heat the cream in a small saucepan over low heat, stirring occasionally. Remove from heat when it's hot but not boiling (ideally between 60-70°C).
- Pour the hot cream over the chopped chocolate. Make sure it's completely covered. Let it sit unmixed for 2 minutes so the heat melts the chocolate.
- Gently mix with a spatula or hand whisk, starting from the center and working outwards. Continue until you have a smooth, glossy, and homogeneous mixture.
- If the chocolate isn't completely melted, heat the mixture in a double boiler or microwave in 20-30 second intervals, stirring afterward to prevent the chocolate from burning or curdling.
- Let it cool to room temperature. Then, cover it with plastic wrap in direct contact with the surface to prevent a crust from forming.
- Let it rest outside the refrigerator for 2 to 4 hours if you're going to use it that day, or refrigerate until ready to use. Always take it out of the refrigerator a little while beforehand so it regains its creamy consistency.
