Mention @camille_patisserie if
If this is not the case, here's how to fix it:
How to fix a ganache that won't set
In the case of a classic dark chocolate ganache, this can happen sometimes if your chocolate has overheated. Since it can't mix with the cream if it exceeds 55 degrees, this is often the case if you melt your chocolate in the microwave before adding the cream. If this happens to you, don't panic! Add a tablespoon of warm water and blend the mixture. Your ganache will regain its shiny and smooth consistency!
By the way, Richard Sève, the famous Lyonnais pastry chef, makes his ganache directly in the blender. You can find his recipe in my article on chocolate macarons .
How to fix a ganache that's too runny
A ganache is usually composed of half chocolate and half cream, but this can vary depending on the use. The ganache for bonbons will be firmer than that for a layer cake. If the result seems too runny for the preparation you want to make, melt some chocolate (about 1/3 of the original weight) and add it to the ganache. Mix well and let the mixture cool in the fridge. Your ganache will be much firmer.
Why is my ganache not setting?
Why is my whipped ganache grainy?
A whipped ganache is grainy when the fat from the chocolate separates from the liquid phase, resulting in a granular mass of chocolate that bathes in liquid. A whipped ganache is more likely to occur when whipping a white chocolate ganache rather than a dark chocolate ganache.
Can I eat a crème tranchée?
Yes, you can eat a crème tranchée! The taste won't be very pleasant in your mouth, but a crème tranchée can be consumed without problem. However, if you have some time, I recommend reading the following tips to fix your crème!
How to fix a grainy whipped ganache?
You have several solutions to fix a grainy ganache. If you have time, you can melt the mixture until it's homogeneous. Once cooled in the fridge for a few hours, you can try to re-whip the ganache. If you don't have time (which is often the case when cooking!), I recommend gently beating your mixture (speed 1 on the robot) for at least 10 minutes. Gradually, your ganache will become homogeneous again, and you can continue to whip it. Little tip: monitor your ganache while whipping and slow down the robot as soon as it starts to grain.
Why won't my ganache whip and how to fix it?
If your ganache won't whip, check if you're not using low-fat cream. In fact, that cream isn't enough to make the ganache whip. If that's the case, you can add a large mascarpone cream to your ganache to add some fat. If that's not the problem, it's because your ganache isn't cold enough. Just put it back in the fridge for 1 hour before whipping again!
After all these tips, you should have all the keys to fix a failed ganache, but don't hesitate to mention any other mistakes you encounter in the comments! And if your problem is a meringue or a buttercream, don't hesitate to read the article: Fixing a grainy cream or whipped cream
