Basics/ Desserts

Praline whipped Ganache

Hello my lovelies!

I already gave you a few whipped ganache recipes here, like the vanilla whipped ganache or the dark chocolate one (one of the blog’s best of !!). There’s the caramel one too.

Today, it’s a delicate version that I will share with you.

Here is my praline whipped ganache.

This recipe, which is to be included in the basics of French pastry, can be used in several preparations:

Number cakes



– Delicious tarts

– Layer cakes

– Or simply with shortbread biscuits.

You won’t need to have specific pastry knowhow to bake this praline whipped ganache, just make sure to keep everything at the right temperature and to leave to rest as required.

The quality of your ingredients is crucial, especially when they are at the center of the recipe. Do not take low fat cream, you need at least 30% fat. With light cream you won’t get the same result at all. As far as the praline paste  is concerned,  I recommed to take the one from the blog. This praline paste can be stored for weeks and weeks at room temperature in a closed jar, so no problem with the leftovers…

The white chocolate you are going to use is very important too: I take the Zephyr White Chocolate by Cacao Barry. It has a rather low sugar rate and it is much more digest.

Here I made Halloween cupcakes with hazelnut muffins, Oreo cookies that I bought at the supermarket (I know it’s a shame!!) and white chocolate chips on whick I draw eyes and eyebrows with melted milk chocolate. You can make 10 cupcakes with the quantities mentionned in the recipe.

You know everything now. Shall we? The recipe, Chef!

Praline whipped Ganache

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  • 80 g white chocolate
  • 50 g + 150 g cream
  • 65 g praline paste



Pour 50 g of cream in a saucepan.


Heat until it boils. Stop heating immediately.


Add the white chocolate. When it's melted, mix. Then add the praline paste.


Add the 150 g of cream, mix.


Place a clingfilm directly on the mixture so that there's no air remaining.


Set aside in your fridge for at least 4 hours.


Place the bowl and whisk in your freezer for a few minutes.


When the bowl is cold, pour the cream inside and whisk for a few minutes. You should get a firm and compact ganache.


Garnish immediately your cake, cupcake, ...

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