Bachour’s Whipped Ganache (White or Color)
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 with dark chocolate, 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)
In class with Bachour
Here's a great class with Antonio Bachour that I attended a few years ago
To see the article about this class, click HERE
Source of the recipe
A whipped ganache from chef Antonio Bachour, who documented 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. We are using two separate bowls of Whipping Cream
2. Refrigerate the second Whipping Cream (1 ⅓ Cup or 300 g) (we will use it later)
6-Inch Stainless Steel Mixing Bowl
Stainless Steel Mixing Bowl
3. Add the White Chocolate ( ½lbs or 220 g) into a large mixing bowl
4. Use the best chocolate quality, professional grade. Professional brands like Valrhona, or Cacao Barry. Avoid supermarket products, as they are not "real" chocolate (they lack cocoa butter), and may become grainy
5. 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)
6. Invert sugar is a blend of several sugars. If you can't find it, substitute it with Corn Syrup, or Honey, or Liquid Glucose. Otherwise, Sugar
7. Professionals use it, as it is sweeter than regular sugar, and as it retains moisture better and also crystallize less easily
8. Same with the Glucose syrup : you may substitute with Light Corn Syrup
9. 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
10. Cook until the liquid boils
Scanpan Saucepan
Calphalon Nonstick Sauce Pan
KitchenAid Silicone Spatula Set
Glucose Syrup
11. Bring the cream to a boil and then pour onto the bowl with the White Chocolate ( ½lbs or 220 g)
12. The chocolate will melt faster if you chopped it
13. Wait 2 minutes without stirring
14. With a a wire whip, stir slowly
15. If you notice some bits of chocolate that don't see to melt, you may mix with an immersion blender (sometimes called 'hand blender')
Immersion Multi-Purpose Hand Blender
Immersion Hand Blender Bamix
Color
16. If you want to add Food Coloring, do it now...
17. If you want a white cream, you may skip this step
Powdered Food Coloring Kit
Wilton Gel-Based Food Color
Flavoring
18. Sometimes, you want to add flavor to your cream : the trick is to add an ingredient that will not "run down" the ganache texture. You want to avoid liquids for instance
19. I recommend adding : zests (lemon, orange), a pistachio paste, an almond paste, (here), or a powder (cocoa powder for instance)
20. 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
Microplane Zester Grater
Zester Deiss
21. You may now add the Whipping Cream (1 ⅓ Cup or 300 g) that you had previously chilled
22. The temperature drops. Another advantage to not cook the whole Whipping Cream, is that the ganache will be easier to whip and hold
Chill down
23. Refrigerate for at least 4 hours (you cannot whip a cream if it's not chilled)
Beating the cream
24. Place the mixing bowl and the whisking blades in the freezer for 10 minutes
25. Whip at Maximum Speed
26. You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater
27. Make sure to not overwhip, or the cream will become "grainy"
KitchenAid 7-Quart Stand Mixer
Hand Mixer
28. Place the whipped ganache in a Pastry Bag and start using in your cakes
Matfer Bourgeat Pastry Bags
Piping Tips
You may use it right away, or store it in the fridge for a day, 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
Hi, is there anyway of saving the ganache if it goes grainy?? thanks Carwyn
That's difficult. When that happens, I just start all over. That sounds harsh, but in a way, that's a good way to learn and never forget...
I've seen my pastry teacher "save" a whipped cream that was a bit grainy, by adding liquid cream while whipping it slowly, but only if it's a bit grainy.