Vanilla Bean Whipped Ganache

Ingredients

• 200 g White chocolate (couverture or high quality recommended)
• 100 ml Whipping cream (to be heated; 33-35% fat content)
• 190 ml Cold whipping cream (33-35% fat content)
• 1 tbsp Vanilla bean paste (or 1 vanilla bean pod)
• 1 tbsp Vanilla extract

Steps

1. 1

   Begin by bringing the 100ml of whipping cream to a simmer in a small saucepan with the vanilla bean paste (or pod) and vanilla extract.

2. 2

   Remove from heat and let the mixture infuse for at least 30 minutes, or longer for a deeper flavor.

3. 3

   Melt the white chocolate using a bain-marie (double boiler) or in the microwave in short bursts, stirring frequently until smooth.

4. 4

   Reheat the vanilla-infused cream until it almost reaches a boil.

5. 5

   Pour one-third of the hot cream into the melted chocolate and stir to emulsify. Repeat the process with the remaining two-thirds of the cream until fully combined.

6. 6

   Add the 190ml of cold whipping cream to the mixture and stir until the ganache is completely smooth.

7. 7

   Cover the ganache (preferably with plastic wrap touching the surface) and let it set in the fridge for at least 3 hours, or overnight for optimal results.

8. 8

   Before whipping, place your whisk attachment and mixing bowl in the freezer for 5 minutes to chill.

9. 9

   Take out the chilled ganache and whip it with an electric hand mixer or stand mixer. Start at low to medium speed, then increase to high speed until the ganache rises and becomes light and airy.

Notes

Ensure your whipping cream has a fat content of at least 33% to 35% for proper aeration. Use couverture chocolate for the best texture and flavor. This ganache is versatile and can be used for cake jars, macarons, choux buns, and doughnut fillings.

Nutrition per serving

• dessert
• frosting
• filling
• vegetarian
• gluten-free
• baking
• vanilla