A whipped ganache is a filling similar to a ganache but with a lower chocolate to cream ratio. When whipped, it gets a nice velvety consistency that makes a good filling/topping for cakes, cupcakes, pastries, macarons, the list goes on. Specifically for macarons, using whipped ganache is better than buttercream in my opinion, because it creates a better moisture migration between the shells and the filling. This leaves you with a tastier macaron, but because it uses chocolate it has a slightly lower tolerance to heat.
It’s also quite versatile in general; you can easily change the proportions of the ingredients to suit your needs. It’s easy to do and very delicious – definitely something worth having in your pastry arsenal.
We had some leftover components from our newly revived supper club, so I decided to use them to make another dessert the next day. The base was a puff pastry baked with a tube to create a hollow where I could insert the honey madeleine cake. I topped it with honey whipped ganache, piped using a St. Honore tip, fresh figs, strawberries and toasted chopped pistachios. Oh, and a little bit of gold leaf.
- 100g honey
- 100g white chocolate
- 400g 35%
- 1/8 tsp salt
- 18g gelatin mass
- 5g flavouring (1 tsp) [optional]
- 2 small pots
- stand mixer fitted with a whisk attachment
- immersion blender
- In a small pot, place honey on medium heat and caramelize until just before it starts to smoke and burn.
- Meanwhile, in a separate pot, heat up cream and set aside.
- Once the honey reaches the right colour, deglaze by slowly pouring the hot cream into the pot, a little at a time until all the cream is in the pot with the caramelized honey.
- At 60°C add gelatin and stir.
- At 45°C add chocolate and stir.
- Add flavouring (if you are using any) and user the immersion blender, blend until smooth.
- Refrigerate at least 8 hours before use.
- After 8 hours, add mixture to the bowl of a stand mixer fitted with a whisk attachment and whip until the ganache holds a firm peak. It is now ready to be used!
- substitute various chocolates (white, milk, dark, gold, ruby)
- replace some of the cream with nut paste or fold in some nut paste once it is whipped
- substitute fruit purees for some of the cream
- substitute other invert sugars for honey (I used honey here because it pairs well with the figs and pistachios)
FAQs, Tips, Troubleshooting:
- The amount of gelatin mass needed will vary depending on the chocolate and other ingredients that you are using.
- For a better emulsion, use an immersion blender before you rest it in the fridge.
- Depending on what else you add (e.g. purees), sometimes you will need to strain the mixture to remove any lumps.
- Once whipped, you want to use it right away. If you do have leftovers then you can use a spatula to remove the air from the already whipped ganache and then whip it again.