Ganache Montée au Chocolat Blanc à la Vanille Recipe

Introduction

This white chocolate ganache is a smooth, creamy delight with a delicate vanilla flavor. Perfect for frosting, filling, or enjoying on its own, this recipe yields a rich and fluffy ganache that will elevate any dessert.

Ingredients

• 200 g white chocolate (32–35% cocoa butter)
• 170 ml whole liquid cream (30–35% fat)
• 170 ml whole liquid cream (30–35% fat), cold
• 1 vanilla bean

Instructions

1. Step 1: Heat half of the liquid cream in a saucepan with the vanilla bean split and scraped. Remove from heat and let it infuse for 5 to 10 minutes.
2. Step 2: Finely chop the white chocolate and place it in a heatproof bowl.
3. Step 3: Melt the chocolate using a double boiler over gently simmering water.
4. Step 4: Warm the infused cream again if needed, then pour it gradually over the melted chocolate.
5. Step 5: Stir gently with a spatula or wooden spoon to emulsify until the mixture is smooth and glossy.
6. Step 6: Add the remaining cold cream in several additions, mixing after each pour until fully incorporated.
7. Step 7: Use an immersion blender briefly to smooth the ganache, then cover it tightly with plastic wrap placed directly on the surface. Refrigerate for at least 4 hours or overnight until completely chilled.
8. Step 8: When ready to use, whip the cold ganache with an electric mixer or stand mixer at medium speed just until it becomes fluffy and firm.
9. Step 9: Use the whipped ganache immediately or store it in the refrigerator.

Tips & Variations

• For a more intense vanilla flavor, add a teaspoon of pure vanilla extract along with the vanilla bean.
• Use high-quality white chocolate with at least 32% cocoa butter for the best texture and flavor.
• If the ganache is too soft after whipping, chill it longer or add a little more cold cream for better structure.

Storage

Keep any unused ganache covered in the refrigerator for up to 3 days. Before using leftover ganache, let it come to cool room temperature, then briefly re-whip to restore its fluffiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of a vanilla bean?

Yes, you can substitute one teaspoon of pure vanilla extract for the vanilla bean. Add it along with the infused cream for a pleasant vanilla taste.

How do I fix ganache that didn’t set properly?

If your ganache is too soft, refrigerate it longer to firm up. You can also add a bit more cold cream and gently whip again to improve the texture.

Ganache Montée au Chocolat Blanc à la Vanille Recipe

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★★★★★

4.8 from 62 reviews

This classic white chocolate ganache recipe features a smooth and creamy mixture made with high-quality white chocolate, fresh cream infused with vanilla, and a whipped finish for a luxurious texture. Perfect for filling, frosting, or decorating cakes and pastries, this ganache offers a delicate sweetness and velvety mouthfeel.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: Enough ganache to fill or frost a 8-inch cake (approximately 450 ml whipped ganache)
• Category: Dessert
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ganache Ingredients

• 200 g white chocolate (32-35% cocoa butter)
• 170 ml whole liquid cream (30-35% fat)
• 170 ml whole liquid cream, cold (30-35% fat)
• 1 vanilla bean

Instructions

1. Infuse Cream with Vanilla: Heat half of the liquid cream in a saucepan along with the split and scraped vanilla bean. Remove from heat and let the vanilla infuse for 5 to 10 minutes to extract the flavor.
2. Prepare Chocolate: Finely chop the white chocolate with a knife and place it in a heatproof bowl.
3. Melt Chocolate: Melt the chopped white chocolate gently over a bain-marie (a bowl placed over a pan of simmering water), stirring until smooth and fully melted.
4. Add Warm Cream: Reheat the infused cream slightly if necessary and pour it gradually over the melted chocolate, stirring continuously with a spatula or wooden spoon to create a smooth emulsion.
5. Incorporate Cold Cream: Slowly add the remaining cold cream in several additions, mixing between each to combine thoroughly and cool the ganache mixture.
6. Blend Ganache: Use an immersion blender to gently blend the ganache for a silky and homogeneous texture. Then cover it with plastic wrap, pressing it directly onto the surface of the ganache to avoid skin formation.
7. Chill Ganache: Refrigerate the ganache for at least 4 hours or overnight to fully cool and thicken.
8. Whip Ganache: When ready to use, beat the chilled ganache with an electric mixer or stand mixer at medium speed until it becomes light, fluffy, and holds firm peaks, forming a whipped ganache.
9. Use or Store: Use the whipped ganache immediately as a frosting or filling, or store it in the refrigerator for later use, making sure to stir gently before reusing if chilled.

Notes

• Ensure the cream is high quality and fresh for the best texture and taste.
• Be careful not to overheat the white chocolate to prevent it from seizing or burning.
• The vanilla infusion adds a subtle aromatic note to balance the sweetness of white chocolate.
• Whipping the ganache requires it to be properly chilled to achieve a light and airy consistency.
• Use this ganache to fill cakes, pipe decorations, or as a decadent frosting layer.

Keywords: white chocolate ganache, white chocolate frosting, whipped ganache, dessert filling, vanilla infused ganache