White chocolate concrete ganache
- Proteins: 3.9 g
- Fats: 37.2 g
- Carbohydrates: 48.9 g
- Total time:
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Complexity:
A simple recipe.
- Number of servings: 1
Ganache prepared according to this recipe is ideal for covering and leveling cakes. It's smooth, doesn't stretch, and doesn't stick to the spatula. It's a pleasure to work with. It's quick and easy to prepare, requiring no special skills. The flavor is delicate and sweet. This ganache is very stable, so it retains its appeal for a long time, even at high temperatures.
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Butter 82.5%200 G
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White chocolate (callets)200 G
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White chocolate glaze150 G
Pour white chocolate into a deep container.
Add white icing.
Stir using a silicone spatula.
Melt the mixture in the microwave, using short bursts of 20-30 seconds, stirring thoroughly each time.
Stir the completely melted chocolate thoroughly.
Let the chocolate mixture cool to approximately 30 degrees.
Add butter, preheated to room temperature.
Mix the mixture with a mixer at low speed.
Place the cream in the refrigerator to sterilize for 15 minutes.
Beat the cooled mixture with a mixer at medium speed until white and fluffy.
In just a minute, the cream will become noticeably thicker and will be ready for further use.
- 2 hours
- 180 kcal
- 1613
- 5 min
- 317.4 kcal
- 606
- 20 min
- 320.3 kcal
- 757
- 1 hour
- 209.4 kcal
- 744
- 2 hours
- 372.1 kcal
- 673
- 30 min
- 260.15 kcal
- 1769
- 30 min
- 370.9 kcal
- 472
- 20 min
- 248.3 kcal
- 443