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Strawberry Ganache

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  • Author: Fadela
  • Total Time: 15 minutes
  • Yield: 10 portions

Description

Smooth, firm, and delicately sweet strawberry ganache, flavored with fresh strawberries (to decorate 10-12 cupcakes or fill 2 layers of a 6 inch/15 cm layer cake).

Ingredients

  • 250 g (8.8 oz) of White Chocolate - min 33% cocoa butter
  • 85 g (1/3 cup) of Strawberry Puree
  • 200 ml (3/4 cup) of Hot Heavy Cream - full-fat
  • 200 ml (3/4 cup) of Cold Heavy Cream - full-fat
  • 1/2 Vanilla Bean or vanilla extract
  • Red Food Coloring

Instructions

  1. Prepare the strawberry puree following my recipe (for this quantity, you will need approximately 120 - 150 g of fresh or frozen strawberries).
  2. Finely chop the white chocolate and place it in a large heatproof bowl with the strawberry puree.
  3. Heat the heavy cream with the half-split and scraped vanilla bean until it boils.
  4. Remove the vanilla bean and pour the hot cream over the white chocolate and strawberry puree.
  5. Let it sit for 1 minute before mixing with a spatula or wooden spoon until you get a smooth and liquid mixture. (If there are any chocolate pieces remaining, you can microwave the mixture for a few seconds)
  6. Add the cold heavy cream and mix to incorporate.
  7. Blend the strawberry ganache until smooth using an immersion blender, a blender or a food processor.
  8. Cover with plastic wrap, making sure it touches the surface, and refrigerate for 3-4 hours (or overnight) until completely chilled.
  9. Whip the cold ganache with an electric mixer or in your stand mixer fitted with the whisk attachment at medium speed for about 2 minutes until thick and firm. (Be careful not to overwhip or whip at high speed, which could cause the ganache to become grainy).
  10. Decorate or fill your cakes, or refrigerate until ready to use.

Equipment

Notes

*For the best baking results, I recommend using a digital scale to measure ingredients in grams instead of cups. Precise measurements ensure consistent and perfect outcomes every time.

Storage: Up to 3-4 days in the refrigerator, covered with plastic wrap or in an airtight container.

Tips:

  • Use quality ingredients, such as Callebaut white chocolate or Valrhona ivory white chocolate, and heavy cream with 30 - 35% fat content.
  • If the white chocolate is not completely melted, microwave it for a few seconds to melt the remaining pieces.
  • Blend the ganache with an immersion blender to smooth it out.
  • Allow it to cool completely before whipping with an electric mixer.
  • Replace a portion of the cold cream with mascarpone for a lighter frosting.
  • If you don't have a blender, pass the mixture through a fine sieve.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Frosting, filling
  • Cuisine: French

Find it online: https://sweetlycakes.com/en/strawberry-ganache/