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Autumn: Time for Bavarian plum cake.

"White Ganache" for FILLING cakes, pralines or as a topping

"White Ganache" for FILLING cakes, pralines or as a topping
in Basic Recipes, Sweet Treats, Creams, Fillings & Glazes · Tags: Cake, Cream, Ganache, Ganache filling, Couverture chocolate, Pralines, Topping, Cake filling, White Ganache, white chocolate
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Ganache – also called "Parisian cream" – is incredibly versatile!


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My baking pass

Ganache is a cream made from cream and chocolate.

It is perfect for coating cakes. It makes the cake stable and ready for fondant.

But ganache is also ideal as a filling for cakes and pralines and as a topping - but be careful: depending on the type of chocolate and how you want to use it, a different ratio of cream to couverture is needed - see my other ganache recipes.

1 Basic recipe
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Equipment

Ingredients

US measures are rounded approximations – a kitchen scale is more accurate.

Nutrition & allergens AI estimate
per serving
Energy 2,250 kcal
Protein 23.9 g
Fat 163 g
Carbohydrates 183 g
of which sugars 180 g

Allergens

  • Milk
  • Soy

AI estimate based on the ingredients – no guarantee. If you have allergies, please check the product labels.

Instructions

  1. 1

    Chop the chocolate into small pieces.

  2. 2

    Bring the cream to a boil in a pot (or heat it in the microwave).

  3. 3

    Take the pot off the heat, pour the hot cream over the chocolate and stir briefly.

  4. 4

    Wait a few minutes, then stir well with a whisk.

    The chocolate must be completely melted.

  5. 5

    Transfer to a container, cover and leave to cool in the fridge.

If you want to fill a cake or need a topping:

  1. 6

    Before filling, whip with a hand mixer or the KitchenAid until the cream is stiff - this makes it nice and light and fluffy.

If you want to fill pralines:

  1. 7

    The ganache is already ready to use - please do not whip it any further!

  2. 8

    Tip: Any ganache you have left over that has not been whipped can be frozen, so it keeps a few days longer.

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