Ganache Montée au Chocolat Blanc à la Vanille Recipe
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.
- 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
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
- 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.
- Prepare Chocolate: Finely chop the white chocolate with a knife and place it in a heatproof bowl.
- 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.
- 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.
- Incorporate Cold Cream: Slowly add the remaining cold cream in several additions, mixing between each to combine thoroughly and cool the ganache mixture.
- 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.
- Chill Ganache: Refrigerate the ganache for at least 4 hours or overnight to fully cool and thicken.
- 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.
- 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
