I know it's been a bit since I've been around, but I've been working really hard on my book! But I'm back and will be coming out with regular videos now! Can't wait for you to see what I have in store!
There is an endless amount of recipes out there but hardly anyone who explains important basics like this. Once again...very helfull and well-made video. Thank you. :-)
You are an excellent instructor. I had a cooking emergency to handle and you quickly told me what to do. I had to go thru 4 useless ganache videos with lazy presenters using a microwave and not telling us whether the proportions were by weight or volume. So thank goodness for you!!!
Oh yay! I'm so glad you're back. I found your channel in December and was inspired to create my own sourdough starter. Your videos were, by far, the most comprehensive and informational of all the ones I watched. 2 months later and my "Sally" is going strong and I love baking new things every weekend (my family loves my new project too)!
Thank you so much for this video Bettie! I cannot tell you how many batches of ganache I have messed up just by guessing! Now! How do I fix ganache gone wrong? To hard?
I want to make whipped ganache, so I make 1:1 ratio, let it cool, then what, whip it until stiff peaks? How do I know how far too whip it and not over whip it?
Baker Bettie ,, would you pls make two things as your schedule allows ,, Dutch baby pancakes, and croissant 😉🙈❤️ Since you are one of the best out there and you never complicate things .🙈pls
Any tips for heating up the cream? I think I'm letting mine get too close to a boil and the heat is ruining the ganache. It seems fine when I first mix the chocolate and cream, but it's pretty stodgy/thick when I whip it and it doesn't get to the fluffy texture I'm hoping for. I've also been using the fridge to cool the ganache before whipping, so maybe I should avoid that and just let it sit overnight at room temperature like you mentioned. For additional context, I'm also using a stand mixer instead of a hand mixer.
I think your milk sounds fine. It sounds like the ganache is a bit too cold when whipping up. After letting it sit in the fridge for an hour, take it out and let it sit at room temp for a few minutes before whipping. And then you really need to let it whip for several minutes- at least 5 whole minutes on medium/high speed. Also make sure you are using the 1:1 ratio if you're wanting to make whipped ganache.
@@BakerBettie Thanks for the suggestions! I was definitely going right from the fridge to trying to whip the ganache---so I bet you're right that it's just been too cold so far. I'll give it more time to rest at room temp moving forward!
This looks fantastic. How would you go about giving those truffles a touch of mint? Mint leaves in the cream as it warms up? BTW my sister and I both made sourdough starter using your plan!
You can definitely add a bit of mint extract. But if you want a fresh mint flavor, yes, I'd steep the milk with fresh mint leaves over lowest heat for like 20 minutes and then get very hot, strain, and make the ganache! So glad the sourdough worked for you!
I have been wanting to make truffles for a long time but I did not know the ratio of chocolate cream that I should use. Thank you so much for demonstrating all the different types of ganache that a person can use. I just found your Channel and it's such a blessing thank you so much!
Thank you so much for the basic ratios and how and when to use them. The truffles are absolutely delicious & now everyone wants me to bring them as a dessert, no please not the truffles, lol.
I know it's been a bit since I've been around, but I've been working really hard on my book! But I'm back and will be coming out with regular videos now! Can't wait for you to see what I have in store!
I will gladly buy your book .
There is an endless amount of recipes out there but hardly anyone who explains important basics like this. Once again...very helfull and well-made video. Thank you. :-)
you're welcome!
That's an impressive pyrex collection on the shelf!
Aw thanks! There are a few shelves you can't see in the video too. I'm a bit obsessed! Haha! But it brings me a lot of joy!
You are an excellent instructor. I had a cooking emergency to handle and you quickly told me what to do. I had to go thru 4 useless ganache videos with lazy presenters using a microwave and not telling us whether the proportions were by weight or volume. So thank goodness for you!!!
Glad I could help!
Great one lady! Love how many awesome tips you've packed into this video too. :D
Glad you enjoyed it!
Oh yay! I'm so glad you're back. I found your channel in December and was inspired to create my own sourdough starter. Your videos were, by far, the most comprehensive and informational of all the ones I watched. 2 months later and my "Sally" is going strong and I love baking new things every weekend (my family loves my new project too)!
Oh that's so great to hear! I will have no sourdough content soon!
Thank you so much for this video Bettie! I cannot tell you how many batches of ganache I have messed up just by guessing! Now! How do I fix ganache gone wrong? To hard?
Hi! Can I use ganache to dip cake pops? If so, which one would you recommend, thanks!
Just found your channel! Loving the vintage 50s aesthetic 🥰 really informative video thank you!
Yay! Thank you!
Excellent video! Thank you.
Hi can you teach us how to make white chocolate ganache? Thank you
Very informative and well explained
I’d give this video a like but the thumbs up is at 669.
I have extra 1:1 ganache in my fridge right now. Totally making a whipped topping with it! Thanks for this video!!
Perfect!!!
Love this video and your whole style!
Brilliant, wonderful class, thank you Bettie
So glad you enjoyed it!
I want to make whipped ganache, so I make 1:1 ratio, let it cool, then what, whip it until stiff peaks? How do I know how far too whip it and not over whip it?
Just whip it til light and fluffy - if you usually make buttercream you will know when to stop whipping 🙂
What's the Shelf life of truffles u made
Baker Bettie ,, would you pls make two things as your schedule allows ,,
Dutch baby pancakes, and croissant 😉🙈❤️
Since you are one of the best out there and you never complicate things .🙈pls
Thanks for this very informative video.
What chocolate for coupe Denmark, (vanille ice cream), please.
Thank you, this was so helpful to see the consistency both at the time of making and then when its rested and set.
Glad it was helpful!
Any tips for heating up the cream? I think I'm letting mine get too close to a boil and the heat is ruining the ganache. It seems fine when I first mix the chocolate and cream, but it's pretty stodgy/thick when I whip it and it doesn't get to the fluffy texture I'm hoping for. I've also been using the fridge to cool the ganache before whipping, so maybe I should avoid that and just let it sit overnight at room temperature like you mentioned. For additional context, I'm also using a stand mixer instead of a hand mixer.
I think your milk sounds fine. It sounds like the ganache is a bit too cold when whipping up. After letting it sit in the fridge for an hour, take it out and let it sit at room temp for a few minutes before whipping. And then you really need to let it whip for several minutes- at least 5 whole minutes on medium/high speed. Also make sure you are using the 1:1 ratio if you're wanting to make whipped ganache.
@@BakerBettie Thanks for the suggestions! I was definitely going right from the fridge to trying to whip the ganache---so I bet you're right that it's just been too cold so far. I'll give it more time to rest at room temp moving forward!
Which can I use to spread on a square cake? Not frosting the entire cake, just the top
A 1:1 chocolate ganache ratio will be like a thick glaze or you can whip it for a nice whipped frosting.
hi maam can i use all purpose cream instead of whipping cream?
Yes, you can
Can you use raw milk with the cream which is around 20% instead of cream?
Love your Pyrex and vintage glass
Thank you! It brings me a lot of joy!
Great tutorial and thanks from the UK 🙂
Very helpful video! If adding liquor like Gran Marnière 2 Tbsp does that affect the ratios for truffles? Best to add to the cream?
Hi, yes it will. You can add to the cream.
This looks fantastic. How would you go about giving those truffles a touch of mint? Mint leaves in the cream as it warms up? BTW my sister and I both made sourdough starter using your plan!
You can definitely add a bit of mint extract. But if you want a fresh mint flavor, yes, I'd steep the milk with fresh mint leaves over lowest heat for like 20 minutes and then get very hot, strain, and make the ganache! So glad the sourdough worked for you!
I just watched over a dozen videos about making ganache, and yours is the best and most informative!! Thanks so much!
You're welcome!
I have been wanting to make truffles for a long time but I did not know the ratio of chocolate cream that I should use. Thank you so much for demonstrating all the different types of ganache that a person can use. I just found your Channel and it's such a blessing thank you so much!
You are welcome!
You were missed.. and the chocolate ganache looks absolutely delicious. Thanks Betty
I’m back! The book has been holding a lot of my attention!
Thumbs up for this recipe
Thanks!
Thank you so much for the basic ratios and how and when to use them. The truffles are absolutely delicious & now everyone wants me to bring them as a dessert, no please not the truffles, lol.
haha!
Very helpful! Thank you!
Thanks alot for sharing i have subscribed already
I'm so glad!
Such an entertaining and informative video. Thanks ! Off to try it 😊
So glad you enjoyed it! Let me know how it goes!
Love it, thank you!
Oh my that looks simple and delicious! Thank you
Hope you enjoy
I’m curious if it’s possible to make ganache with white chocolate and cocoa butter, for the purpose of making a vanilla whipped topping?
I would make white chocolate ganache with white chocolate and heavy cream. Sugar Geek Show has a good tutorial on it!
@@BakerBettie Thank you! I’ll check that out.
Hello! I’m baking chocolate cupcakes and wanted to make a ganache filling inside them. I’m not sure which ratio to use!
I would use 1:1 ratio! Let it come down to room temperature and then you can pipe it into the center!
@@BakerBettie thank you so much! so helpful ☺️
Very cool! Thanks for this.
You're so welcome!
Thank you!
Welcome!
Hi
Hello!!!
@@BakerBettie estebanmuñozsánchezt
Please would you mind sharing the brand or photo of cream you used. I just wanted to make sure i’m using the right one. thank you.
It can be any brand as long as it is labeled either "heavy cream," "whipping cream," or "double cream"
I came to the comments to see if anyone asked. Thankyou! Whipping cream it is! 😊