White chocolate ganache for moulded pralines

A great recipe if you're looking for a delicious white chocolate ganache with a creamy milk taste and a smooth texture that's perfect for piping into chocolate shells, pralines or chocolate tablets. If you like a balanced creamy milk taste, you should try our recipe n° CW2 white chocolate. More into pronounced caramel flavour notes? Go with recipe n° W. Prefer things less sweet, but really intense? Then pick recipe n° Velvet. When stored away from light at a constant temperature of 16°C, this ganache has a 3-month shelf life. We also recommend using chocolates with low to all-round fluidity indicated with 💧💧 or 💧💧💧.
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White chocolate ganache for moulded pralines

Ingredients: White chocolate ganache for moulded pralines

  • 228 g
    35% cream
  • 68 g
    sorbitol
  • 46 g
    dextrose
  • 45 g
    glucose syrup DE 60

Preparation: White chocolate ganache for moulded pralines

Mix together and heat up to 40°C.

Ingredients: White chocolate ganache for moulded pralines

Preparation: White chocolate ganache for moulded pralines

Melt at 35°C.

Ingredients: White chocolate ganache for moulded pralines

  • 51 g
    butter oil PF28

Preparation: White chocolate ganache for moulded pralines

Add everything to a Robot-Coupe and emulsify. Mould at a temperature between 30 and 35°C.