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Strawberry Ganache Recipe

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★★★★★

4.9 from 142 reviews

A luscious and creamy Strawberry Ganache recipe combining white chocolate and fresh strawberry puree, perfect for decorating or filling cakes and desserts. This ganache offers a delicate balance of sweetness and fruity flavor, with a smooth, velvety texture achieved by carefully blending and whipping.

Ingredients

Scale

Ganache Base

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

Strawberry Puree (for reference)

  • 120 – 150 g fresh or frozen strawberries (to prepare strawberry puree)

Instructions

  1. Prepare the Strawberry Puree: Start by making the strawberry puree according to the referenced recipe, using approximately 120 – 150 g of fresh or frozen strawberries. Blend until smooth and set aside.
  2. Chop the White Chocolate: Finely chop the white chocolate and place it into a large heatproof bowl along with the strawberry puree, ready for melting.
  3. Heat the Cream with Vanilla: In a saucepan, heat 200 ml of heavy cream together with the half-split and scraped vanilla bean until the mixture reaches a boil.
  4. Combine Hot Cream and Chocolate Mixture: Remove the vanilla bean from the hot cream and immediately pour the cream over the white chocolate and strawberry puree mixture in the bowl.
  5. Mix to Smooth Ganache: Let the mixture sit for 1 minute to soften the chocolate, then stir gently with a spatula or wooden spoon until you achieve a smooth, liquid ganache. Warm briefly in the microwave if any chocolate pieces remain unmelted.
  6. Incorporate Cold Cream: Add the cold heavy cream to the mixture and stir until fully incorporated, creating a rich and creamy texture.
  7. Blend for Smoothness: Use an immersion blender, regular blender, or food processor to blend the ganache thoroughly until the mixture is perfectly smooth and homogenous.
  8. Chill the Ganache: Cover the surface of the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for 3 to 4 hours or overnight until fully chilled and thickened.
  9. Whip the Ganache: Using an electric mixer or stand mixer with the whisk attachment, whip the chilled ganache on medium speed for about 2 minutes until it becomes thick, firm, and holds soft peaks. Take care not to overwhip, as this may cause a grainy texture.
  10. Use or Store: The whipped strawberry ganache is now ready to decorate or fill cakes and desserts. You can use it immediately or store it in the refrigerator until needed.

Notes

  • Ensure to chop the white chocolate finely to facilitate melting and smooth mixing.
  • If you don’t have a vanilla bean, vanilla extract can be used as a substitute.
  • Red food coloring is optional and used to enhance the pink color of the ganache.
  • Do not overwhip the ganache as it can become grainy and separate.
  • The ganache can be stored in an airtight container in the refrigerator for up to 3 days.
  • Bring ganache back to room temperature and lightly whip before using if stored for extended periods.

Keywords: strawberry ganache, white chocolate ganache, strawberry dessert filling, cake filling, whipped ganache, white chocolate recipe

Find it online: https://heutigemahlzeiten.com/strawberry-ganache-recipe/