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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  • Reply
    Friday March 19th, 2021 at 09:39 AM

    Perso, ça a grainé direct! J’ai pas compris. Il est resté 10h au frigo. J’ai tout suivi à la lettre. ?????

    • Reply
      Friday March 19th, 2021 at 10:02 AM

      Alors c’est surprenant … Qu’avez-vous pris comme ingrédients ?

  • Reply
    Monday March 14th, 2022 at 01:42 PM

    Bonjour et merci pour cette recette 🙂
    une petite question, sur les photos accompagnant votre article, la texture sur la tarte et celle sur les cupcakes n’est pas du tout la même…pouvez-vous m’expliquer celle correspondant à celle de la recette car je préfère celle sur la tarte…l’autre semble plus “lourde”. Merci beaucoup et belle journée 🙂

    • Reply
      Monday March 14th, 2022 at 03:05 PM

      C’est bien la même recette, réalisée à deux occasions. Pour les cupcakes, j’avais plus fouetté la ganache, elle était alors plus compacte. D’où cet effet. Il faut surveiller sans cesse quand vous monter la ganache et vous arrêtez quand la texture vous semble bonne, selon votre utilisation

      • Reply
        Monday March 14th, 2022 at 06:41 PM

        Merci beaucoup 🙂

  • Reply
    Monday March 14th, 2022 at 07:35 PM

    désolée j’ai encore une question, combien de cupcakes peut-on couvrir avec votre recette?
    Merci beaucoup 🙂

    • Reply
      Tuesday March 15th, 2022 at 09:22 AM

      Une bonne douzaine 😉

  • Reply
    Tuesday March 15th, 2022 at 08:59 PM

    Merci beaucoup pour le temps pris pour me répondre 🙂 une belle soirée à vous 🙂

  • Reply
    Friday September 9th, 2022 at 12:18 PM


    Peut on l’utiliser pour un number cake ? Est ce assez solide pour tenir le biscuit du dessus ?

    Merci 🙂

    • Reply
      Friday September 9th, 2022 at 12:38 PM

      Oui c’est même très bon ! Vous pouvez ajouter un peu de gélatine pour être sûre d’avoir une bonne tenue 😉

  • Reply
    Friday September 16th, 2022 at 08:08 AM

    Merci beaucoup :). Et pour cette recette quel quantité de gélatine auriez vous mis ?

    Merci d’avance 🙂

    • Reply
      Friday September 16th, 2022 at 08:48 AM

      1 feuille de 2 g 😉

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