White chocolate coffee ganache

Discussion in 'Pastries & Baking' started by chrislehrer, Oct 15, 2018.

  1. chrislehrer

    chrislehrer

    Messages:
    2,177
    Likes Received:
    278
    Exp:
    Cook At Home
    I find myself in the position of having to create a tiramisu variation on Heston Blumenthal's BFG (Black Forest Gateau). To do it, I need a white chocolate ganache with a hint of coffee flavor. It must have exactly the same basic consistency and qualities as a standard chocolate ganache.

    I've never worked with white chocolate beyond incredibly basic stuff. Any advice?
     
  2. harpua

    harpua

    Messages:
    661
    Likes Received:
    171
    Exp:
    Professional Pastry Chef
    In my experience, it just takes a lot less cream than dark ganache.

    Another thought; to get the coffee flavor, it might be nice to just stir in some finely ground espresso beans into the ganache. It’ll have a nice speckle if you’re into that.
     
    drirene and chrislehrer like this.
  3. Joseph spiteri

    Joseph spiteri

    Messages:
    5
    Likes Received:
    0
    Exp:
    12 years
    Agree with harpua, also IME white chocolate is much more sensitive, more prone to scorching due to high fat and sugar content.

    Be gentle with heat ...
     
  4. fatcook

    fatcook

    Messages:
    156
    Likes Received:
    71
    Exp:
    Owner/Operator
    Joseph, generally speaking - when making ganache one heats the cream, not the chocolate.
     
  5. jcakes

    jcakes

    Messages:
    319
    Likes Received:
    87
    Exp:
    Professional Pastry Chef
    usually you want to go with a 1 (cream):3 (choc) ratio or even 1:4 you can also steep espresso grounds in the cream (heat, let cool, strain then heat again before adding to the chocolate. Or if you have a coffee extract/compound use a little of that. If you only have access to powdered (freeze-dried) coffee, go with Medaglia D'Oro if you can find it
     
  6. chrislehrer

    chrislehrer

    Messages:
    2,177
    Likes Received:
    278
    Exp:
    Cook At Home
    You guys are awesome!

    My expected/planned layers and bits:

    Aerated chocolate
    White chocolate ganache with a hint of coffee WITH regular chocolate ganache (piped in alternating lines)
    Flourless chocolate sponge dipped in coffee syrup
    Light coffee Panna Cotta poured over all and set
    Chocolate mousse (stiff, cream based) over top
    Spray-painted chocolate to cover

    I like the range of textures and flavors, and the final loaf-like thing should be beautiful.

    Thoughts?
     
    drirene likes this.
  7. chrislehrer

    chrislehrer

    Messages:
    2,177
    Likes Received:
    278
    Exp:
    Cook At Home
    Wouldn't it make more sense to steep coarser coffee in the cream so it strains out easier? Just asking: I'm not that knowledgeable about pastry...
     
  8. Joseph spiteri

    Joseph spiteri

    Messages:
    5
    Likes Received:
    0
    Exp:
    12 years
    Hi fatcook, maybe it’s a States thing but in Europe that’s how we were taught how to do it.
    Melt the chocolate , heat the cream. Mix cream in one third at a time. Chill.

    Both methods work, it’s just personal preference.

    Cheers!
    Joseph
     
  9. jcakes

    jcakes

    Messages:
    319
    Likes Received:
    87
    Exp:
    Professional Pastry Chef
    @chrislehrer you can use cheesecloth in the strainer to get out the finer bits :)
     
  10. fatcook

    fatcook

    Messages:
    156
    Likes Received:
    71
    Exp:
    Owner/Operator
    Well, I've learned my new thing for today, thanks :)

    I have to confess that it seems like extra work for no reason.
     
  11. brianshaw

    brianshaw

    Messages:
    3,206
    Likes Received:
    384
    Exp:
    Former Chef
    It is.