Strawberry Ganache Cake Filling
A rich and creamy strawberry ganache filling made with white chocolate and fresh strawberries, ideal for cakes and cupcakes.
Equipment
- Heatproof bowl
- immersion blender
- electric mixer
Ingredients
- 250 g White Chocolate minimum 33% cocoa butter
- 85 g Strawberry Puree
- 200 ml Hot Heavy Cream full-fat
- 200 ml Cold Heavy Cream full-fat
- ½ Vanilla Bean or vanilla extract
- Red Food Coloring optional
Instructions
- Prepare strawberry puree by cooking strawberries with lemon juice, then blend and strain.
- Chop white chocolate and place it in a bowl with cooled strawberry puree.
- Heat heavy cream with vanilla bean until boiling, then remove the bean.
- Pour hot cream over chocolate and puree, let sit for 1 minute, then mix until smooth.
- Incorporate cold heavy cream and mix well.
- Blend the mixture with an immersion blender until smooth.
- Cover with plastic wrap and refrigerate for 3-4 hours or overnight.
- Whip the chilled ganache until thick and fluffy, about 2 minutes.
- Use immediately or refrigerate until needed.
Notes
For best results, use a digital scale to measure ingredients. Store in an airtight container in the refrigerator for up to 3-4 days. If ganache softens, re-whip briefly before use.