The Best Filling You Will Ever Make! Recipe Here in the Capt

• total time: 3 hours 35 minutes

Ingredients

My best selling filling! Although I use buttercream (SMBC) for design purposes (outer layers), I don’t eat it and I’ve never filled any of my cakes with it!! Buttercream, no matter the recipe, is not liked where I grew up.

I also know that many people don’t like it but struggle to find cakes that don’t have it, especially in North America where buttercream seems to be the only thing used 😊

So I’m sharing the recipe for the millions of people who don’t like buttercream! Try out and see, this is a staple recipe in French Pastry!

Originally posted on October 2023, millions of views, the recipe was downloaded hundred thousands of times, made by thousands of bakers around the world!

Now, the recipe 👇

White chocolate: 200g

Whipping cream to be heated: 100ml

Cold whipping cream: 190ml

Vanilla bean pod/paste: 1 pod/ 1tbsp of paste

Vanilla extract: 1 tbsp or less if you’d like

The process 👇

Directions

Begin by bringing the 100ml of whipping cream to a simmer with vanilla bean paste and extract. Remove from the heat and let it infuse for 30 mins or more.

Melt chocolate using a bain-marie or microwave.

Reheat the vanilla-infused cream until it almost boils.

Emulsify a third of the hot cream into the melted chocolate, then repeat with the remaining two-thirds.

After thorough stirring, add the 190ml of cold cream and stir until smooth.

Cover the ganache and let it set in the fridge for at least 3 hours, or overnight for optimal results.

Before whipping, place the whisk attachment and bowl in the freezer for 5 minutes.

Take out the chilled ganache, then whip it with an electric or stand mixer starting at low to medium speed, and increasing to high speed to make the ganache rise into a whipped ganache.

The free eBook on my website has more information, tips and troubleshooting tips, just click on the link in my bio!