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This elegant strawberry ganache transforms simple white chocolate into a luxurious pink filling that has become my secret weapon for special occasion cakes. Whether you're filling macarons or frosting a birthday cake, this recipe delivers professional bakery results right in your home kitchen.
I stumbled upon this technique while preparing for my daughter's wedding cake and was amazed at how stable it remained even in warm weather. Now it's my go to for any event where I need something that tastes as beautiful as it looks.
Gather Your Ingredients
- White Chocolate: 250 g at minimum 33% cocoa butter, look for brands like Valrhona or Callebaut
- Strawberry Puree: 85 g made fresh from real berries for true flavor and natural pink color
- Hot Heavy Cream: 200 ml, full fat, crucial for that velvety emulsion
- Cold Heavy Cream: 200 ml, also full fat, added later for whipping consistency
- Vanilla Bean or Extract: 1/2 bean or quality extract to add depth and round out sweetness
How to Make It
- Prepare Your Strawberry Base:
- Make fresh strawberry puree using 120 to 150 g of strawberries. Blend completely smooth, strain if ultra smooth texture is desired.
- Chop and Combine the Chocolate:
- Finely chop white chocolate and place in a heatproof bowl. Add strawberry puree on top.
- Infuse the Cream with Vanilla:
- Heat hot heavy cream and vanilla bean in saucepan until boiling, about 3 to 4 minutes.
- Create the Emulsion:
- Remove vanilla bean pod, pour hot cream over chocolate and strawberry, let sit for 1 minute. Stir until smooth, microwaving in short bursts if needed.
- Add the Cold Cream:
- Stir in cold heavy cream all at once, mixing for about 30 seconds until uniform.
- Blend Until Silky:
- Blend with immersion blender or countertop blender for 1 minute, until completely smooth and glossy.
- Chill Completely:
- Press plastic wrap on surface, chill for 3 to 4 hours or overnight until thoroughly cold.
- Whip to Perfection:
- Whip cold ganache with mixer for about 2 minutes until stiff peaks form. Do not overwhip or texture will turn grainy.
- Use or Store:
- Ready to pipe, frost, or fill desserts. If not using immediately, refrigerate and re whip briefly before use.
The white chocolate is truly the star here and I cannot stress enough how much the quality matters. I once tried making this with candy melts instead of real chocolate and the result was a grainy disaster that wouldn't emulsify properly. Ever since I committed to using premium white chocolate with that 33% cocoa butter minimum, every batch turns out flawlessly. My favorite memory with this ganache was teaching my granddaughter to pipe rosettes for her first baking project, watching her face light up as those perfect pink swirls appeared.
Flavor Boosters
Try swapping the fresh strawberry puree for high quality jam thinned with lemon juice if berries are out of season. Add a pinch of freeze dried strawberry powder or a few drops of rose water for extra depth. Other berry purees, a hint of almond extract, or a small amount of citrus zest will each put a different spin on the ganache without losing its essential character. Consider using vanilla bean paste for those pretty specks, or infuse the cream with orange blossom water for a delicate floral note.
Serving Suggestions
Use as a macaron or pastry filling, pipe between cake layers, or spread inside tart shells. For a show stopping look, divide the ganache and tint different shades for an ombre cake effect. Pipe into cream puffs, sandwich between cookies, or serve as a fruit dip. Try it in thumbprint cookies, crepes, or as a pretty filling for sandwich cookies or tartlets for special occasions.
Creative Twists
Swap the white chocolate for dark chocolate for a bolder ganache, or use raspberry or blackberry puree for variations in flavor and color. For a dairy free version, substitute full fat canned coconut cream for heavy cream, using only the thick top. During different seasons, adjust with other berry types or even cranberry puree with orange zest for a winter-inspired ganache. Add extra chocolate or keep piping tools and bowls chilled for summer stability.
This ganache has become a family favorite, inspiring both everyday treats and show stopping cakes for special gatherings. With these tips, your next batch will come out smooth, stable, and absolutely irresistible.
Common Questions About This Recipe
- → Can I use frozen strawberries for the ganache?
Yes, both fresh and frozen strawberries can be used. Thaw frozen berries first and puree them for the best texture and flavor.
- → Is it possible to substitute another chocolate?
White chocolate is preferred for this ganache, but you can try milk chocolate for a different flavor. Adjust sweetness as needed.
- → Why do I use both hot and cold heavy cream?
Hot cream helps melt the chocolate and binds the mixture, while cold cream cools the ganache, helping it set with a creamy texture.
- → How do I prevent the ganache from overwhipping?
Whip at medium speed and stop as soon as the ganache is thick and firm. Overwhipping can make it grainy and affect spreadability.
- → How should the ganache be stored?
After preparation, cover and refrigerate the ganache for up to 3-4 days. For best texture, keep chilled until ready to use.