Soft Ganache Filling for Cupcakes
Posted: 29 October 2013 04:24 PM   [ Ignore ]
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I am making 60 ganache filled white velvet cupcakes. I am unable to keep a nice, soft, loose ganache filling because as the cupcakes cools, it turns into a truffle. I want it to be of chocolate pudding consistency. Does anyone have a ae a good ganache recipe to fill cupcakes? In my research, some either increase the cream to chocolate ration or add corn syrup. But without exact proportions, I don’t want a hit and miss with chocolate since it is an expensive ingredient.
Thanks.

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Posted: 29 October 2013 11:42 PM   [ Ignore ]   [ # 1 ]
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Thank you for the tip. I want a soft ganache center’ so I will try to use the second ratio. I am coring the cupcake and piping ganache in the center before frosting it. I guess if I really want it pudding like, the key is to add more cream. Will adding the corn syrup help at all? A blogger suggested adding corn syrup instead of butter that will prevent it from firming up. I am afraid that if I replace it with chocolate pudding, the cupcake may not hold up much or begin to ooze out. Thoughts?

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Posted: 30 October 2013 02:58 PM   [ Ignore ]   [ # 2 ]
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Thanks, Anne. I will post results of my research and using the tips you gave me.

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Posted: 30 October 2013 04:29 PM   [ Ignore ]   [ # 3 ]
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I’m a little worried that the 2:1 ganache may be too liquid for your purposes.  Often that ratio is used for a whipped ganache because it is too soft for frosting (unless you are using a very high % chocolate).  Perhaps consider making up a small amount and letting it set at the temperature that you would like to serve your cupcakes.  Or you could check RHC, I believe there is a ganache center recipe as part of Rose’s lava cakes.  I suspect that the correct ratio will be something like 1.2 to 1. 

Not sure from your description if you are filling the baked, cooled cupcakes with ganache or trying to bake it into the batter, the first option is probably easier.  And chocolate pastry cream would be fine if you are filling baked cupcakes.

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Posted: 30 October 2013 05:01 PM   [ Ignore ]   [ # 4 ]
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Thanks, Julie
I am planning to core the cupcakes and filling it with ganache. I just want a recipe where the ganache will be soft like soft butter at room temperature and not firm like a truffle. If the nature of ganache is to firm up when cold, will adding more cream solve the problem? If there is not way of going around this, I may have to just use chocolate pastry cream to achieve the result I want. Sometimes, friends or family that request me to bake cakes for them are challenging at times; but I don’t give up easily wink

I appreciate your time and patience in addressing my ganache concerns.

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Posted: 30 October 2013 05:22 PM   [ Ignore ]   [ # 5 ]
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Got it. Thanks Anne. I appreciate the correction.

JA

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Posted: 02 November 2013 06:45 AM   [ Ignore ]   [ # 6 ]
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It would be fairly simple to make up a small (perhaps half a cup or so) batch of ganache as a test run.  If you’re feeling all test kitchen-y, you could divide the test batch into several smaller bowls, leaving one at 1.25 to 1 (cream to chocolate) and then adding a little more cream to the next bowl (perhaps 1.5 to 1) and then a little more to the last (1.75 to 1).  Then you would have a very good idea of which ratio works best with your chocolate.

good luck!

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Posted: 13 November 2013 01:47 PM   [ Ignore ]   [ # 7 ]
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Eueka!!! I finally discovered a soft ganache to my liking. I have noted all ratios and still was not happy with the results. So I tweaked the recipe and added corn syrup, sugar, and butter to the chocolate & cream and I ended up having a soft ganache with the texture of soft butter. Even when refrigerated, it remained creamy and like firm pudding.

Happy Baking!

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Posted: 15 November 2013 04:48 PM   [ Ignore ]   [ # 8 ]
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Thanks again. Anne. I am able to use all the other ratios for different purposes now. I am not working on White Chocolate ganache. It’s a whole different animal. You think the sour cream ganache recipe will work well with white chocolate since it melts at a lower temperature? White chocolate is too sweet and I thought sour cream will make a good counterbalance to the flavor.

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Posted: 22 November 2013 07:43 PM   [ Ignore ]   [ # 9 ]
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I see no reason to add additional cream at the end if your ratios are right in the first place. I’ve always just used two parts cream to one part chocolate, refrigerated it, then whipped. No problems.

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