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Copyright, 2015
September 4, 2013
Rob
Creams, custards and sauces
1

Recipe: Whipped pistachio ganache with white chocolate

In my previous post, I wrote how to make a pistachio paste and it was not a random post: with that recipe, now you can make a pistachio whipped ganache!

A ganache is a mixture of cream and chocolate. It can either be used as is or chilled and then whipped, like this one.

This recipe by Christophe Michalak is perfect to add a creamy texture to tarts and cakes, but it can also be used as filling for macarons or puffs/éclairs.

Pistachio whipped ganache - Step  10

It is simply made of pistachio paste, heavy cream and white chocolate. This recipe is super easy to make and looks great when piped (I piped it over my strawberry and pistachio tart: recipe coming soon!)

Warning: white chocolate from an average supermarket can be quite bad. My “Nestlé dessert” white chocolate was excessively sweet and with a strong vanilla flavour: if you can’t get a great chocolate such as Valrhona, you can try adding a bit more pistachio paste to the mixture in order to preserve the pistachio flavour.

 

Whipped pistachio ganache

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Whipped pistachio ganache
By author Christophe Michalak

Ingredients

360gHeavy cream
160gWhite chocolate
25gPistachio paste

Directions

1
Bring the heavy cream to a boil
2
In a separate bowl, prepare the coarsely chopped chocolate with the pistachio paste
3
When the cream is fully boiling, pour it over the chocolate and pistachio paste and let it sit for a minute
4
Mix with a whip to blend all ingredients together. For a smooth consistency, mix the ganache with an immersion blender. Let the ganache cool down quickly (e.g. over an ice bath) and store for at least 4 hours in the fridge.
5
When the ganache is cold, place it in a clean bowl and whip it for a few minutes by hand or with the help of a mixer.
6
When the ganache becomes thick and stiff, store again for at least 1 hour in the fridge, then use as desired.

Note

  • If you are having troubles whipping the ganache (e.g. it remains too liquid), try placing the bowl on an ice bath or using a chilled mixing bowl.
  • The ganache can be stored in the fridge for up to 10 days or frozen for a couple of months. If stored for more than a few days, it might be necessary to whip it again before using.

More Posts Like This One

Recipe: Strawberry and pistachio tart by Michalak

September 8, 2013

Recipe: Pistachio paste

September 2, 2013

Recipe: Galette des rois with chocolate ganache

January 18, 2014

Recipe: Pistachio macarons (with Italian meringue)

February 15, 2014
Cake fillingChristophe MichalakFillingGanachePipingPistachioWhipped ganacheWhite chocolate
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1 Comment General

1 Comment

  • Scooter123
    August 8, 2016 1:15 am

    This sounds amazing

    Reply

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WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

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