White Chocolate Butter Custard Recipes

6

Prepared by: Arina Volskaya

03/13/2017 Cooking time: 30 min

This cream will pleasantly surprise you with its delicate and silky structure. They can be used to layer any cake, fill cakes, tubes and baskets. In general, this is literally an irreplaceable ingredient!

White chocolate ganache

Ganache is a cream with a special smooth structure made from cream and chocolate. It is used both as an independent coating for cakes and for leveling them before covering them with glaze or mastic.

More often you can find brown ganache. Well, we will prepare white chocolate cream.

We need only two ingredients: four hundred grams of high-quality white chocolate without filler and six hundred milliliters of heavy (at least 30%) cream.

Cream and white chocolate

Break the chocolate into pieces and place in a large bowl. In a separate saucepan, bring the cream to a boil and pour it into the chocolate. The chocolate will begin to melt due to the hot liquid. Stir until it's all gone.

When the mixture becomes homogeneous, cool it, cover the bowl with cling film and put it in the refrigerator for several hours.

Beat the cooled mixture intensively with a mixer until you get a smooth cream.

We use white chocolate buttercream to decorate the cake, fill the pastries, or serve as a separate dessert.

Recipes for white ganache for leveling a cake

White ganache is a universal cream. It is suitable for leveling a cake under a mastic coating or colored smudges. You can use it to decorate cupcakes or layer macarons.

You can prepare ganache using heavy cream, butter, cottage cheese and even fruit puree. The selection below contains the most popular recipes for making white chocolate ganache to level a cake.

Classic white ganache with cream

The cream recipe includes only two ingredients, but the success of its preparation will greatly depend on their quality. Therefore, you should only buy good white chocolate, not confectionery icing, and fresh heavy cream for whipping.

Ingredient proportions:

• white chocolate – 225 g;
• cream with a fat content of 33% and above – 135 ml.

Cooking sequence:

1. In a thick-walled saucepan, heat the cream until almost boiling, but do not boil.
2. Turn the chocolate into small chips. This can be done with a sharp knife or on a grater.
3. Pour hot cream over the shavings and vigorously stir everything until smooth. There should be no solid undissolved grains left.
4. Cover the resulting mixture with cling film and leave to cool at room temperature. Then refrigerate for at least 4 hours, ideally overnight.
5. After refrigeration, beat the ganache with a mixer until it turns light and increases in volume.

The whipped white chocolate ganache can be used immediately to fill and line the cake or to pipe tops on cupcakes. The dessert should be covered with a layer of no more than 1 cm.

Important! To mix the ingredients, it is better to use a silicone spatula rather than a wooden one, since wood quickly absorbs odors and can ruin the taste of the finished cream.

White chocolate ganache for frosting

Covering cakes with fondant is still relevant. In order for the sugar paste to lie on the cake without wrinkles and not melt on it, the dessert must be leveled with a stable and not wet cream.

White chocolate ganache with mastic is prepared from products taken in the following proportions:

• white chocolate – 210 g;
• butter – 210 g.

Sequence of actions:

1. Break the chocolate into small pieces into a small saucepan or saucepan. Add room temperature butter cut into cubes there.
2. Place the saucepan with the ingredients in a steam bath. Its contents should completely melt. To prevent the mass from overheating and curdling, it must be stirred constantly.
3. Keep the liquid creamy chocolate mixture in the refrigerator until completely cooled, then beat with a mixer at medium speed until fluffy.

White chocolate ganache from Andy Chef

Andy Chef suggests using white chocolate ganache not only for cakes and cupcakes, but also for macaroons. After refrigeration, this cream becomes dense, so the cakes do not get soggy and remain elastic even in the hot season.

Required ingredients:

• white chocolate – 200 g;
• heavy cream 33% - 100 g;
• butter – 20 g.

How to cook:

1. Break the chocolate into pieces, place in a microwave-safe container and pour in the cream.
2. Next, heat these products in the microwave in short bursts of 15 seconds, stirring thoroughly in between.
3. When the ingredients become smooth and fluid, let the mixture cool slightly and stir in the butter.

If this ganache is used for drips on a cake, it is transferred to a piping bag and piped onto a cooled, leveled cake. To glue the macaron halves, leave the pastry bag with cream in the refrigerator for 3-4 hours. The white ganache for coating the cake can be stabilized in the refrigerator directly in the container in which it was prepared.

Advice! The milky aroma of the cream can be made more interesting if you heat the cream together with mint, fragrant flowers or herbs, spices, strain through a sieve and use in the cooking process.

White chocolate curd ganache

It is a cream with a pleasant taste and is suitable for leveling a cake. You can paint on it with food coloring, cover it with mastic, or use it as a base for a sugar or waffle picture.

List of required ingredients:

• white chocolate – 200 g;
• butter 82% - 200 g;
• cottage cheese 9% - 180 g;
• condensed milk – 20 g;
• powdered sugar – 10 g.

Progress:

1. Melt the chocolate in any convenient way (in a steam bath, in the microwave) and cool to 33 degrees.
2. After reaching the desired temperature, add soft butter and condensed milk at room temperature. First mix everything with a spatula, and then beat for 5 minutes at maximum mixer speed.
3. Beat the cottage cheese with powdered sugar until it becomes a smooth paste without lumps. Pour it into the whipped chocolate-cream mixture and beat everything again at maximum speed of the mixer.

Butter with a fat content of 82% gives the cream a slight yellow tint. To remove it, the mass can be bleached with food coloring - titanium dioxide, after diluting it in a small amount of milk.

Raspberry ganache with white chocolate

Ganache cream for a white chocolate cake can be colored in delicate berry shades using berry puree. Since the main ingredient does not have a pronounced cocoa aroma, the taste of this glaze will be more berry.

What you will need for the raspberry ganache:

• white chocolate – 200 g;
• raspberries – 100 g;
• cream 30-33% - 50 g.

Step-by-step preparation:

1. Puree the raspberries in a blender and then grind through a fine sieve to remove all the seeds.
2. Chop the solid ingredient into small chips with a knife.
3. Mix raspberry puree with cream, bring to a boil, but do not boil.
4. Pour the raspberry-cream mixture over the sweet shavings and stir until smooth.
5. Keep the cream in the refrigerator for 10-12 hours, and then use it to decorate desserts.

Using the same principle, you can prepare cream with other berries: strawberries, blueberries, blueberries, blackberries, cherries.

Advice! If the raspberries are sour, then the puree can be mixed with a small amount of powdered sugar.

Cream with white chocolate and condensed milk

Dense and perfect for carefully covering the surface of the cake. We will prepare it using white chocolate and condensed milk. If you are not aiming for a creamy color, but want a snow-white result, you will also need food coloring.

Warm all components at room temperature. Beat two hundred grams of butter, add one hundred grams of condensed milk to it and beat again until the mass becomes fluffy and homogeneous.

Melt white chocolate (you will need the most - two hundred grams) in the microwave in three approaches of 10 seconds. We make sure it doesn't curl up. It is best to catch the moment when the pieces become soft and just stir them.

Cream with white chocolate and condensed milk

Transfer the chocolate to the butter, add a little white coloring and beat until smooth. Now you can coat the cakes with cream and make the surface of the cake smooth and white, preparing it for further decoration.

With condensed milk

The cream based on condensed milk and white chocolate has a dense consistency and is great for decorating baked goods. Ingredients:

• condensed milk - 100 ml;
• butter - 200 g;
• melted chocolate - 200 gr.

The cooking algorithm is simple:

1. Beat the butter and condensed milk with a mixer, add the melted chocolate bar to them and mix until smooth.
2. The finished cream has a light beige color, and if you need to make it snow-white, use a suitable dye, which is added when whipping the ingredients.

White chocolate cream on yolks

Delicate cream that is perfect for leveling a cake or filling puff pastries.

Pour 250 milliliters of cream (from 30% fat content) into a ladle, put a broken bar of white chocolate without filler in it and put the dishes on low heat. While stirring, wait for the chocolate to dissolve.

Lightly beat four yolks and pour into a ladle. Bring its contents to a boil and let it simmer for a couple of minutes.

Add a tablespoon of butter into the cooled mass and beat the cream with a mixer at high speed. The finished cream will turn white and increase in volume.

On squirrels

Delicate, airy, moderately sweet cream made from yolks and white chocolate bars is suitable for preparing fillings, for leveling the surface and decorating cakes.

Ingredients:

• cream with fat content above 30% - 250 ml;
• chocolate bar - 100 g;
• raw egg yolks - 4 pieces.

It will take no more than 20 minutes to create the cream.

Preparation:

1. Heat the cream with chocolate until the sweet ingredient is completely dissolved.
2. Separately, beat the yolks until foamy.
3. Pour the egg mixture into the creamy chocolate mixture.
4. Boil for 3–5 minutes.

The finished cream is whipped with a mixer turned on at maximum speed, and then used to decorate baked goods and other dessert dishes.

Cream with cream cheese and white chocolate

This light cream literally melts in your mouth has a not cloyingly sweet taste and can be stored in the freezer for up to two months.

Melt two bars and a quarter (225 grams) of high-quality white chocolate in a water bath and cool to room temperature.

Beat three hundred and forty grams of Philadelphia cream cheese (or equivalent), pour chocolate into it and continue whisking until the mass becomes homogeneous.

Add one hundred and seventy grams of butter to the mass and pour in one and a half teaspoons of lemon juice - it will emphasize the taste.

The cream is ready. You can decorate a cake with it or, for example, coat a sponge roll.

Why cream ganache with cream doesn’t work:

In some situations, the cream can still be saved, but it all depends on the specific problem. Let's consider the main ones:

Chocolate turned into flakes

This means you have overheated the chocolate. If it has just started to curdle, you need to remove it from the heat and add 1 teaspoon of heavy cream and stir. The mixture should level out and become homogeneous. But if the chocolate is very overheated, this may not work, that is, it all depends on the stage of curdling.

From my own experience, I can say that the best chocolate, which melts perfectly, is very easy to work with and is truly delicious, is Callebaut confectionery chocolate, you can buy it in online confectionery stores, sold by weight, starting from 100 grams. There are never any problems with chocolate from this company (as well as with cocoa powder).

Butter peeled off

This happens if the technology was broken during cooking. The way out of the situation is to heat the exfoliated ganache to 40 C, and then beat it with a submersible blender. The cream should become homogeneous again.

White chocolate custard

You can replace the classic custard with white chocolate custard. It will soak the cakes just as well as regular ones, but will also delight you with its delicate taste.

Pour a full glass of milk into a ladle and pour one and a half tablespoons of flour into it. Stir it until all the lumps are gone.

Dissolve two hundred and fifty grams of sugar in milk.

Now put the ladle on low heat and heat it slowly, constantly stirring its contents until it thickens.

Remove the cream base from the heat and pour a broken bar of good white chocolate into it. Use a whisk until the chocolate is completely melted and the cream is smooth. Cool the mixture in the refrigerator.

Beat two hundred grams of butter softened at room temperature with a mixer until it turns white. You can add a little vanilla or vanilla sugar. Mix the oil into the base.

The cream comes out thick enough to not only coat the layers of the cake with it, but also decorate it with a pastry syringe.

Creamy chocolate

This is one of the simplest options for white chocolate creams. Preparation:

1. Beat 250 grams of sugar with 3 yolks.
2. Cream and milk (220 ml each) are heated over medium heat.
3. Add a third of the milk mass to the sugar-egg mixture, mix and pour the mixture back into the milk.
4. After the mass has thickened, pour the grated chocolate bar into it, mix and, after the bar has dissolved, remove from the heat.
5. The cream is allowed to cool in the refrigerator, after which it is applied to the baked goods.

Cream with chocolate not only improves the appearance of the dessert, but also complements its gastronomic qualities. Depending on the chosen recipe option, it can be very sweet or not cloying, and have a pronounced chocolate or creamy taste.

Rating

Vanilla cream with white chocolate on yolks

Adding yolks with cream

This cream is quite viscous.

Pour one hundred grams of sugar into a dry bowl and mix it with two tablespoons of corn or potato starch. Pour three egg yolks on top and beat.

Pour a glass of milk into a saucepan, add another one hundred and fifty grams of sugar and put on fire. Add half a pod of vanilla seeds. As soon as the liquid boils, pour it into the sugar and yolks in a thin stream, and then pour it all back together. Heat, stirring with a whisk, until thickened, after boiling, keep on fire for a couple of minutes.

Remove the saucepan from the heat and immediately add one hundred grams of chopped white chocolate. Stir it in until it's all melted.

Beat a two hundred gram pack of butter and add it to the cream. Transfer the cream to a new bowl, cover with cling film and leave to cool for several hours.

Beat one hundred and fifty milliliters of cold cream of 30 percent fat content to high peaks and mix into the cream. After it has stood for a quarter of an hour, it can be used.

Custard

Ingredients:

• milk - 200 ml;
• flour - 1.5 tbsp. l.;
• sugar - 250 gr;
• chocolate bar - 100 g;
• butter - 200 g;
• vanillin - optional.

The cooking algorithm is as follows:

1. Add sugar and flour to the milk, heat the mass, stirring with a whisk, until the ingredients are completely dissolved and thickened.
2. Remove the mass from the heat and add a chocolate bar broken into small pieces.
3. Stir the cream until the chocolate dissolves and cool in the refrigerator.
4. Beat the butter with a mixer, add it to the cooled mass and mix thoroughly.

The finished cream is put into the freezer for storage or used for decoration.

Ingredients and how to cook

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ingredients for 8 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 1 hour

Attention, errors!

Here are the main mistakes when creating and working with ganache:

• In many recipes, it is customary to heat the ingredients separately. However, separate melting of the ingredients by an inexperienced pastry chef often leads to separation of the ganache and the impossibility of further working with the mixture.
• You should not use wooden spatulas or spoons when mixing, as they easily absorb odors and can impart foreign flavors to the cream.
• Even if you've become an expert at melting chocolate in the microwave, you shouldn't do it when working with ganache. To obtain the desired structure, a precise balance of temperature is required, which is impossible to maintain due to the different heating rates of chocolate and cream, as well as the lack of constant stirring.
• In some recipes, cooks pour hot cream over the grated chocolate to achieve the desired mass. However, this method is fraught with overheating of the top layer of chocolate and its delamination.
• When using ganache as a layer between the cakes, keep in mind that this is a very dry cream and when using it, the cakes need to be soaked.
• The ganache may crack if the cake has not stood sufficiently and has shrunk, or the cream layer is too thin.
• If the cream does not harden, you have used low-quality products. But you can save it by adding a little melted and cooled chocolate.

As you may have noticed, ganache is not as simple as it seems. But with due patience, you can create a real culinary masterpiece that will meet all expectations!