FREE RECIPE

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 THE BASIC
What is a
whipped ganache ?
Whipped ganache is one of the staple
recipes of French Pastry. It differs from
the classic ganache by the addition of cold
heavy/whipping cream to obtain a soft,
foamy ganache with a much lighter
texture. At Sab Pastries, we only use
whipped ganache because of its light and
creamy texture which goes better as cake
fillings.

The recipes in this eBook are solely used

for cake fillings, you can use them for
your cake layers, cake jars and cake slices.
I would not recommend using them to
cover your cakes, as they are not as stable
as buttercream, regular ganache, or
fondant.

Essential ingredients
Chocolate At Sab Pastries, we only use Lindt chocolate, either Piccoli
couverture chocolate or the 100g bars. This brand offers a
chocolate that has a very good taste and good dosage of sugar.
You can use any other couverture chocolate such Callebaut,
Valrhona, etc.

Heavy or It is mandatory to use a heavy/whipping cream that has at least

Whipping 35% of fat content. We need the fat for the whipping process.
Heavy cream and whipping are the same type of cream, I will use
cream
the terms interchangeably throughout the eBook.

Utensils needed
Digital kitchen scale Baking silicone spatula
Stainless steel or glass mixing bowl Electric hand mixer or stand mixer
Small or medium saucepan or pot Measuring spoons
Important information about the recipes
The recipes in this eBook can be divided or multiplied to decrease or increase
quantities. Divide or multiply the quantities of all ingredients by the same number.

Caution: the melting process of milk chocolate and dark chocolate is very delicate, so
be careful to not overheat, otherwise the chocolate will burn.

Be careful not to whip the ganache too quickly or for too long when whipping it,
otherwise it will have a grainy texture and will be ruined.

Always keep the whipped ganache in the fridge anytime you are not immediately
using it. The whipped ganache melts as it comes to room temperature.

Heavy cream to be heated refers to the whipping cream that must be heated and
mixed with the melted chocolate.

Cold heavy cream refers to the heavy cream that will be added to the chocolate and
hot cream emulsion to cool it.

A bain-marie is a water bath or double boiler, for that, just put your mixing bowl over
a pot of simmering water.

How to store

The ganache, before being whipped, can be kept in the fridge for up to 5 days and up
to 2 months in the freezer.

Once whipped, it must be used within 3 days.

 14 Delicious recipes
White chocolate whipped ganache
Milk chocolate whipped ganache
Dark chocolate whipped ganache

Vanilla bean whipped ganache

Lemon whipped ganache
Strawberry whipped ganache
Raspberry whipped ganache
Coconut whipped ganache
Pumpkin spice whipped ganache

Pistachio whipped ganache

Peanut butter whipped ganache
Praline paste whipped ganache
Almond spread whipped ganache
Coffee whipped ganache

Click here to purchase the

full eBook !
Recipe Yield
Recipes based on 200g of chocolate are more than enough for 3 layers of filling for a
6-inch cake (15cm in diameter); you will have some leftover ganache. 2 layers of filling
for a 8 & 9-inch cake

The following recipes are enough for 3 layers of filling for 2x 6-inch cakes, and one 8-
inch cake.
Pistachio whipped ganache
Peanut butter whipped ganache
Praline whipped ganache
Almond whipped ganache
Coconut whipped ganache

Test out the recipes to evaluate the yield based on your needs or preferences.
 VANILLA BEAN
WHIPPED GANACHE

Ingredients
White chocolate: 200g (7 oz)
Whipping cream to be heated: 100 ml (1/2 cup, but don’t fill all the way up)
Cold whipping cream 190 ml (3/4 cup)
Vanilla bean paste or vanilla pod: 1 tablespoon of vanilla bean paste or 1
vanilla pod
Vanilla extract (optional): 1 tablespoon

*The quantities here only work for white chocolate, milk and dark
chocolate call for different quantities*
Vanilla bean whipped ganache

Directions
STEP 1 STEP 5
Start by adding the tablespoon of After having thoroughly incorporated
vanilla bean paste and the vanilla the hot cream into the melted
extract to the 100ml of whipping chocolate, add the 190ml of cold
cream and bring it to a boil. Right as it cream and stir until smooth.
starts boiling, remove from the heat
and let it infuse for 30 min to an hour.
STEP 6
If using the vanilla pod, divide it in two Cover the ganache with plastic wrap
and scrape out the seeds. Add the pod (saran wrap) and let it set in the fridge
and seeds to 100ml of whipping for at least 3 hours, or preferably
cream, bring it to a boil and leave to overnight. The ganache must be well
infuse for 30 min to an hour. cooled so that you can whip it.

STEP 2 STEP 7
Melt the chocolate in a bain-marie or in Before whipping the ganache, place
the microwave at low temperature and the whisk attachment and the bowl of
set aside. The bain-marie is suggested your mixer (if you are using one) in the
for a well-controlled melting process. freezer for 5 minutes. This step is
However, make sure that the water in important because your utensils must
the saucepan does not excessively boil. be very cold for the ganache to whip
easily.

STEP 3
Reheat the vanilla infused cream with STEP 8
the vanilla in a saucepan until the first Take out the ganache from the fridge
simmers appear. The cream should be and whip with an electric mixer or a
almost boiling but not excessively. stand mixer at low to medium speed
until the ganache doubles or even
STEP 4 triples in volume. The whipped
ganache should be able to stay still on
Pour a third of the hot cream over the your whisk.
melted chocolate and emulsify with a
spatula and repeat the process with
the remaining two thirds. We do not STEP 9
use a whisk in this step because we do Your whipped ganache is ready to be
not want to incorporate air bubbles used inside your layer cakes.
into the mixture.
 Did you like the Vanilla Bean Whipped Ganache Recipe ? The
complete eBook with 14 whipped ganache recipes is available for a
limited price of $25 (40$)

Copy or click on the link in your browser to get it!

https://www.sabpastries.com/whipped-ganache-
mastery-sab-pastries

You will need the Pumpkin Spice Whipped Ganache for this
Thanksgiving!

Please be aware that the recipes in this eBook are the exclusive property of Sab Pastries.
Reselling or distribution for commercial purposes is not permitted.

Thank you for your understanding and support.

Reach out for any questions regarding the recipe

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