Strawberry Ganache for Cake Filling: A Step-by-Step Recipe with Photos

Strawberry ganache for cake It has a delicate consistency typical of this type of cream, as well as a bright berry flavor and a pleasant pink hue. This page presents a classic step-by-step recipe for berry ganache with white chocolate, with a detailed description of the preparation process and detailed photos.

Strawberry Ganache for Cake: A Step-by-Step Recipe

Nutritional value per serving

290 kcal

Proteins: 3.4 g
Fats: 16.1 g
Carbohydrates: 33.6 g

*Nutritional value is calculated per 100g of ingredients

Total time: 15 min
Time in the kitchen: 15 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Ganache is a cream made from chocolate and cream. The word itself comes from the French "ganache," although Switzerland, in addition to France, also claims to be the birthplace of this dessert.

Depending on the recipe and the chocolate included in it, a distinction is made between:

dark ganache;
milk ganache;
white ganache;
berry ganache;
curd ganache.

Classic strawberry cake ganache is made with natural white chocolate, as the strong flavor of dark or milk chocolate will prevent the exquisite berry flavor from fully expressing itself. It's also impossible to achieve the delicate pink hue that lends a special sophistication and delicacy to any dessert with a dark base.

Strawberry ganache isn't just for cake; it can be used as a filling for various pastries or candies, or to hold macarons or meringues together.

Making a delicious strawberry ganache with white chocolate at home isn't difficult, but it's crucial to maintain the correct ingredient proportions and use only high-quality, natural ingredients:

chocolate must be natural (with cocoa butter), without additives;
the cream must be fatty (at least 33%);
When cooking, you need to use oil at room temperature (naturally, also natural, without vegetable fats).

Important! All ingredients must be at approximately the same temperature when mixed, otherwise the ganache will be lumpy or the mixture will separate, and the emulsion texture will not be smooth and shiny, like in the photo of the perfect cream.

Berries can be used in different ways:

in the form of puree from fresh or frozen krubnik;
Freeze-dried berries in powder form.

Our simple classic strawberry ganache will be made with berry puree.

A delicious homemade strawberry ganache recipe for cake

Strawberry ganache for macarons or cake – a simple step-by-step recipe with photos

Ingredients

Servings

Cream 35%

100 G
White chocolate

225 G
Butter

60 G
Glucose

30 G
Strawberry puree

60 G

Preparation

Step 1

First, you need to melt the chocolate. It's best to make your own ganache using culettes (drops), but you can also use a white chocolate bar, broken into small pieces first.

The easiest way to melt chocolate is in a double boiler. A faster method is to heat the culets in the microwave in short bursts, but it's important not to overheat the mixture, as this will destroy the crystal structure and the chocolate will lose its properties.

Read more about this, How can you melt chocolate? (white, milky or black) we talked about earlier.

Step 2

In a saucepan with a thick bottom, heat 100 grams of heavy cream + 30 grams of glucose.

You shouldn't replace glucose with sugar, as it can cause crystallization, which will simply ruin the cream.

Step 3

Pour warm cream into the chocolate, stirring vigorously until a homogeneous emulsion is formed.

Step 4

Add 60 grams of butter, preheated to room temperature, to the mixture and beat with a whisk until smooth.

Step 5

Add strawberry puree at room temperature to the mixture, continuing to vigorously stir the emulsion until a uniform color and smooth texture are achieved.

Using this recipe, it's best to prepare the strawberry ganache for the cake ahead of time, as it will require at least 3 hours in the refrigerator to stabilize. Store the cream covered with plastic wrap, making sure the top layer of ganache isn't exposed to air and will dry out.

We also offer videos on how to make other types of berry ganache for macarons, pastries, and holiday cakes: