RECIPE E-BOOK

By:
 Sab Pastries | 2

Table of Content
01 Cover 18 Raspberry Whipped Ganache

03 What is a Whipped Ganache ? 19 Coconut Whipped Ganache

04 Important Information 20 Pumpkin Spice Whipped Ganache

05 Where to find the ingredients 21 Pistachio Whipped Ganache

06 Troubleshooting tips
23 Caramel Whipped Ganache

07 Recipe yield 24 Lotus Biscoff Whipped Ganache

09 The 3 basic recipes 25 Peanut Butter Whipped Ganache

11 Vanilla Bean Whipped Ganache 26 Praline Paste Whipped Ganache

13 Mango Whipped Ganache 27 Almond Spread Whipped Ganache

14 Passionfruit Whipped Ganache 28 Matcha Whipped Ganache

15 Guava Whipped Ganache 29 Coffee Whipped Ganache

16 Lemon Whipped Ganache 31 E-Book Notice

17 Strawberry Whipped Ganache

 Sab Pastries | 3

THE BASIC
What is a
whipped ganache ?
Whipped ganache is one of the staple
recipes of French Pastry. It differs from
the classic ganache by the addition of cold
heavy/whipping cream to obtain a soft,
foamy ganache with a much lighter
texture. At Sab Pastries, we only use
whipped ganache because of its light and
creamy texture which goes better as cake
fillings.

The recipes in this eBook are solely used

for cake fillings, you can use them for
your cake layers, cake jars and cake slices.
I would not recommend using them to
cover your cakes, as they are not as stable
as buttercream, regular ganache, or
fondant.

Essential ingredients

Chocolate At Sab Pastries, we only use Lindt chocolate, either Piccoli

couverture chocolate or the 100g bars. This brand offers a
chocolate that has a very good taste and good dosage of
sugar. You can use any other couverture chocolate such
Callebaut, Valrhona, etc.

Heavy or It is mandatory to use a heavy/whipping cream that has at

least 33% - 35% of fat content. We need the fat for the
Whipping cream
whipping process. Heavy cream and whipping are the same
type of cream, I will use the terms interchangeably throughout
the eBook.

Utensils needed
Digital kitchen scale Immersion Blender
Stainless steel or glass mixing bowl Electric Hand mixer or stand mixer
Small or medium saucepan or pot Measuring spoons
Baking silicone sptaula
 Sab Pastries | 4

Important Information Please Read!

The recipes in this eBook can be divided or multiplied to decrease or increase the
quantities. Divide or multiply the quantity of all ingredients by the same number.

You will see that contrary to popular ganache recipes, I start by melting the
chocolate by itself. This is to ensure that the chocolate is fully melted. We will
have everything under control, hence reducing risks of ruining the ganache.

Caution: the melting process for milk chocolate and dark chocolate is very
delicate, so be careful to not overheat, otherwise the chocolate will burn.

Be careful not to whip the ganache too quickly (e.g. starting with your mixer set to
the highest speed) or for too long when whipping it, otherwise it will have a grainy
texture and will be ruined.

Always keep the whipped ganache in the fridge anytime you are not immediately
using it. The whipped ganache tends to melt as it comes to room temperature,
but will be stable once in between cake layers.

Heavy/whipping cream to be heated refers to the cream that must be heated and
mixed with the melted chocolate.

Cold heavy/whipping cream refers to the cream that will be added to the
chocolate and hot cream emulsion to cool it.

When you cover your ganache with plastic wrap, the plastic wrap needs to be
touching the ganache itself.

You can use extracts, emulsions to enhance the flavour of your whipped
ganaches. Start slowly with a 1/8 tsp and increase to your taste.

How to store
The ganache, before being whipped, can be kept in the fridge for up to 5 days and
up to 2 months in the freezer.

Once whipped, it must be used within 3 days.

 Sab Pastries | 5

Troubleshooting your ganache

Does your ganache have a runny consistency after setting in the fridge ?
That’s the normal consistency of the ganache base, you should have no trouble
whipping it. Think about whipped cream, the cream has a liquid consistency
before being whipped into a crème chantilly.

Is your ganache too hard after the fridge ? That’s very uncommon as no matter
how set your ganache base is, you should be able to insert a whisk in it and mix it
to whip it. If it is too hard, leave it at room temp to soften a bit, but before
whipping make sure that the ganache is still very cold.

You’ve been whipping your ganache but the consistency is not changing! This
generally happens when the speed of your mixer is too slow. You should start
mixing on low-medium speed and gradually increase the speed. We need power
to make the ganache rise and change from a regular ganache to a whipped
ganache. Make sure to use heavy cream that has at least 33% of fat and good
quality chocolate. A light cream will not whip.

How long should one whip the ganache for? There is no set time, you have to
carefully watch the consistency of your ganache change. You can make little stops
while whipping to check the texture of the ganache. The more you make whipped
ganaches, the better you will become at it. The time also varies from recipes to
recipes.

You tried whipping your ganache but you got a grainy, curdled mixture! That
means that you over-whipped, either too fast or for too long. This happens when
you don’t stop the mixer at the right moment. The right moment is as soon as you
see that your ganache has firmed up and can remain still on the whisk, without
dripping like when you initially starter whipping. Remember to not leave your
ganache unattended while the mixer is on. One second of inattention and you will
have a grainy ganache.

How to save an over-whipped ganache? Put back the bowl that has your over-
whipped ganache onto the bain-marie and gently reheat while stirring with your
spatula. Once everything has melted down, cover with plastic wrap and let it set
overnight in the fridge. After, the ganache has set, attempt to whip again. This
time you will have the opportunity to learn from your errors and whip the
ganache correctly.
 Sab Pastries | 6

Where to find the ingredients

Chocolate
I mainly use Lindt Couverture chocolate called Piccoli, and I easily find it their
Canadian website, I also use their 100 g tablets that I find at various supermarkets.
You can also use easily found couverture chocolate brands such as Callebaut,
Guittard, Cacao Barry and Valrhona.

Fruits Pulp and Purees

I get my fruit pulp at my local ethnic store that sells products from Latin America. You
can find the fruit pulps and purees online by typing the name of the fruit puree/pulp
you are looking for. You can also make them by yourself, there are various recipe
available online.

Vanilla Bean Paste

I use two brands of vanilla bean paste: the one from Nielsen Massey and one store
brand name available here in Canada (President’s Choice). You can easily find vanilla
bean paste online or in the store as well.

Fruit Extract and Emulsions:

I mostly buy my extracts and emulsions online. The main brands I buy are: LorAnn,
Amoretti. Any brand will do.

Pistachio, Almond and Praline Pastes

I either make the pastes myself or buy it, they are easily found as well. Costco also
sells pistachio paste and almond spread! Any gourmet shop will have it.
 Sab Pastries | 7

20 Delicious recipes
White chocolate whipped ganache
Milk chocolate whipped ganache
Dark chocolate whipped ganache
Vanilla bean whipped ganache
Mango whipped ganache*
Passionfruit whipped ganache*
Guava whipped ganache*
Lemon whipped ganache
Strawberry whipped ganache
Raspberry whipped ganache
Coconut whipped ganache
Pumpkin spice whipped ganache
Pistachio whipped ganache
Caramel whipped ganache*
Lotus Biscoff whipped ganache
Peanut butter whipped ganache
Praline paste whipped ganache
Almond spread whipped ganache
Matcha whipped ganache
Coffee whipped ganache

*These recipes need more time in the fridge to set.

Recipe Yield
Recipes based on 200g of chocolate are more than enough for 3 layers of filling
for a 6-inch cake (15cm in diameter); you will have some leftover ganache. 2
layers of filling for a 8 & 9-inch cake.

The following recipes are enough for 3 layers of filling for 2x 6-inch cakes, and
one 8-inch cake.
Pistachio whipped ganache
Peanut butter whipped ganache
Praline whipped ganache
Almond whipped ganache
Caramel whipped ganache
Coconut whipped ganache

Test out the recipes to evaluate the yield based on your needs or preferences.
 Sab Pastries | 8

If you want a ganache that has the consistency of the pictures

below, you will need to leave it for a minimum of 24h to 48h or
even longer in the fridge to firmly set.
HOWEVER... this consistency is not mandatory for your ganache
to whip. After 3-6 hours in the fridge, your ganache should be
already very cold and should whip with no problem!

When I am making big batches of ganaches I start my prep ahead

of time, so I can make them 2 to 3 days before I need them. That’s
how I get that consistency. Apart from that, my ganache
consistency after the fridge is generally a little bit runny.
Don’t worry if your ganache looks runny, it is very normal!
 Sab Pastries | 9

The 3 Basic Recipes

White chocolate whipped ganache
White chocolate: 200 g
Whipping cream to be heated: 100 ml
Cold whipping cream: 190 ml

Milk chocolate whipped ganache

Milk chocolate: 200 g
Whipping cream to be heated: 120 ml
Cold whipping cream: 200 ml

Dark chocolate whipped ganache

Dark chocolate: 200 g
Whipping cream to be heated: 150 ml
Cold whipping cream: 250 ml

Directions
STEP 1
Melt the chocolate in a bain-marie or in
the microwave at low temperature and
set aside. The bain-marie is suggested
for a well-controlled melting process.
However, make sure that the water in
the saucepan does not excessively boil.
STEP 2
Heat the first part of the whipping
cream in a saucepan until the first
simmers appear. The cream should be
almost boiling but not excessively.
STEP 3
Pour a third of the hot cream over the
melted chocolate and emulsify with a
spatula and repeat the process with
the remaining two thirds. We do not
use a whisk in this step because we do
not want to incorporate air bubbles
into the mixture.
STEP 4
After having thoroughly incorporated
the hot cream into the melted
chocolate, add the cold cream and stir
until smooth.
Sab Pastries | 10
STEP 5
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
for at least 3 hours, or preferably
overnight. The ganache must be well
cooled so that you can whip it.
STEP 6
Before whipping the ganache, place
the whisk attachment and the bowl of
your mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 7
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the
speed until the ganache doubles or
even triples in volume. The whipped
ganache should be able to remain still
on your whisk.
STEP 8
Your whipped ganache is ready to be
used inside your layer cakes.
 Sab Pastries | 11

VANILLA BEAN
WHIPPED GANACHE

Ingredients
White chocolate: 200 g
Whipping cream to be heated: 100 ml
Cold whipping cream: 190 ml
Vanilla bean paste or vanilla pod: 1 tbsp of vanilla bean paste or 1 vanilla pod
Vanilla extract (optional): 1 tbsp

Directions
STEP 1
Start by adding the tablespoon of vanilla
bean paste and the vanilla extract to the
100 ml of whipping cream and bring it to
a boil. Right as it starts boiling, remove
from the heat and let it infuse for 30
min to an hour.
If using the vanilla pod, divide it in two
and scrape out the seeds. Add both the
pod and seeds to the 100 ml of
whipping cream, bring it to a boil and
leave to infuse for 30 min to an hour.
STEP 2
Melt the chocolate in a bain-marie or in
the microwave at low temperature and
set aside. The bain-marie is suggested
for a well-controlled melting process.
However, make sure that the water in
the saucepan does not excessively boil.
STEP 3
Reheat the vanilla infused cream with
the vanilla in a saucepan until the first
simmers appear. The cream should be
almost boiling but not excessively.
STEP 4
Pour a third of the hot cream over the
melted chocolate and emulsify with a
spatula and repeat the process with
the remaining two thirds. We do not
use a whisk in this step because we do
not want to incorporate air bubbles
into the mixture.
Sab Pastries | 12
STEP 5
After having thoroughly incorporated
the hot cream into the melted
chocolate, add the 190 ml of cold cream
and stir until smooth.
STEP 6
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
for at least 3 hours, or preferably
overnight. The ganache must be well
cooled so that you can whip it.
STEP 7
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 8
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even
triples in volume. The whipped ganache
should be able to remain still on your
whisk.
STEP 9
Your whipped ganache is ready to be
used inside your layer cakes.

Directions
STEP 1
Start by adding the 100 g of mango
pulp/purée to the 80 ml of whipping
cream to be heated and roughly stir.
STEP 2
Melt the chocolate in a bain-marie or in
the microwave at low temperature and
set aside. The bain-marie is suggested
for a well-controlled melting process.
However, make sure that the water in
the saucepan does not excessively boil.
STEP 3
Heat the 80 ml of cream and mango
pulp/purée mixture in a saucepan until
the first simmers appear. The cream
should be almost boiling but not
excessively.
STEP 4
Pour a third of the hot mixture over the
melted chocolate and emulsify with a
spatula and repeat the process with the
remaining two thirds. We do not use a
whisk in this step because we do not
want to incorporate air bubbles into the
mixture.
STEP 5
After having thoroughly incorporated
the hot cream into the melted chocolate,
add the 100 ml of cold cream and
extract, blend until smooth. It is
mandatory to use an immersion blender
to smoothly incorporate the passionfruit
pulp to the mixture.
Sab Pastries | 13
Ingredients
White chocolate: 200 g
Mango pulp or purée: 100 g
Whipping cream to be heated: 80 ml
Cold whipping cream: 110 ml
Mango extract (optional): 1/8 tsp
STEP 6
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
overnight. The ganache must be well
cooled so that you can whip it.
STEP 7
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 8
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even triples
in volume. The whipped ganache should
be able to stay remain still on your
whisk. This ganache needs a bit more to
whip than other recipes.
STEP 9
Your whipped ganache is ready to be
used inside your layer cakes.

Directions
STEP 1
Start by adding the 100 g of passionfruit
pulp/purée to the 60 ml of whipping
cream to be heated and roughly stir.
STEP 2
Melt the chocolate in a bain-marie or in
the microwave at low temperature and
set aside. The bain-marie is suggested
for a well-controlled melting process.
However, make sure that the water in
the saucepan does not excessively boil.
STEP 3
Heat the 60 ml of cream and
passionfruit pulp/purée mixture in a
saucepan until the first simmers appear.
The cream should be almost boiling but
not excessively.
STEP 4
Pour a third of the hot mixture over the
melted chocolate and emulsify with a
spatula and repeat the process with the
remaining two thirds. We do not use a
whisk in this step because we do not
want to incorporate air bubbles into the
mixture.
STEP 5
After having thoroughly incorporated
the hot cream into the melted chocolate,
add the 110 ml of cold cream, and blend
until smooth. It is mandatory to use an
immersion blender to smoothly
incorporate the passionfruit pulp to the
mixture.
Sab Pastries | 14
Ingredients
White chocolate: 200 g
Passionfruit pulp or purée: 100 g
Whipping cream to be heated: 60 ml
Cold whipping cream: 110 ml
Passionfruit extract (optional): 1/4 tsp
STEP 6
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
overnight. The ganache must be well
cooled so that you can whip it.
STEP 7
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 8
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even triples
in volume. The whipped ganache should
be able to remain still on your whisk.
This ganache needs a bit more to whip
than other recipes.
STEP 9
Your whipped ganache is ready to be
used inside your layer cakes.

Directions
STEP 1
Start by adding the 120 g of guava
pulp/purée to the 80 ml of whipping
cream to be heated and roughly stir.
STEP 2
Melt the chocolate in a bain-marie or in
the microwave at low temperature and
set aside. The bain-marie is suggested
for a well-controlled melting process.
However, make sure that the water in
the saucepan does not excessively boil.
STEP 3
Heat the 80 ml of cream and guava
pulp/purée mixture in a saucepan until
the first simmers appear. The cream
should be almost boiling but not
excessively.
STEP 4
Pour a third of the hot mixture over the
melted chocolate and emulsify with a
spatula and repeat the process with the
remaining two thirds. We do not use a
whisk in this step because we do not
want to incorporate air bubbles into the
mixture.
STEP 5
After having thoroughly incorporated
the hot cream into the melted chocolate,
add the 90 ml of cold cream, and blend
until smooth. It is mandatory to use an
immersion blender to smoothly
incorporate the passionfruit pulp to the
mixture.
Sab Pastries | 15
Ingredients
White chocolate: 200 g
Guava pulp or purée: 120 g
Whipping cream to be heated: 80 ml
Cold whipping cream: 90 ml
Guava extract (optional): 1/4 tsp
STEP 6
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
overnight. The ganache must be well
cooled so that you can whip it.
STEP 7
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 8
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even triples
in volume. The whipped ganache should
be able to remain still on your whisk.
STEP 9
Your whipped ganache is ready to be
used inside your layer cakes.

Directions
STEP 1
Mix the 100ml of whipping cream, the
lemon juice, the lemon zest, the lemon
extract and bring it to a boil. Right as it
starts boiling, remove from the heat and
let it infuse for 30 min to an hour.
STEP 2
Melt the chocolate in a bain-marie or in
the microwave at low temperature and
set aside. The bain-marie is suggested
for a well-controlled melting process.
However, make sure that the water in
the saucepan does not excessively boil.
STEP 3
Reheat the lemon infused cream in a
saucepan until the first simmers appear.
The cream should be almost boiling but
not excessively.
STEP 4
Pour a third of the hot cream over the
melted chocolate and emulsify with a
spatula and repeat the process with the
remaining two thirds. We do not use a
whisk in this step because we do not
want to incorporate air bubbles into the
mixture.
STEP 5
After having thoroughly incorporated
the hot cream into the melted chocolate,
add the 190 ml of cold cream and blend
with an immersion blender until
smooth.
Sab Pastries | 16
Ingredients
White chocolate: 200 g
Whipping cream to be heated: 100 ml
Cold whipping cream: 190 ml
Lemon juice: 30 ml
Lemon zest: 2 large yellow lemons or 3 limes
Lemon emulsion or extract (optional): 1/4 tsp
STEP 6
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
for at least 3 hours, or preferably
overnight. The ganache must be well
cooled so that you can whip it.
STEP 7
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 8
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even triples
in volume. The whipped ganache should
be able to remain still on your whisk.
STEP 9
Your whipped ganache is ready to be
used inside your layer cakes.
 Sab Pastries | 17

Ingredients
White chocolate: 200 g
Whipping cream to be heated: 100 ml
Cold whipping cream: 190 ml
Freeze-dried strawberries: 50 g
Strawberry emulsion or extract
(optional): 1/8 tsp
STEP 6

Directions Cover the ganache with plastic wrap

STEP 1
Start by blending the freeze-dried
strawberries to reduce them into
powder or to fine pieces.
STEP 2
Melt the chocolate in a bain-marie or in
the microwave at low temperature and
set aside. The bain-marie is suggested
for a well-controlled melting process.
However, make sure that the water in
the saucepan does not excessively boil.
STEP 3
Heat the 100 ml of cream in a saucepan
until the first simmers appear. The
cream should be almost boiling but not
excessively.
STEP 4
Pour a third of the hot cream over the
melted chocolate and emulsify with a
spatula and repeat the process with the
remaining two thirds. We do not use a
whisk in this step because we do not
want to incorporate air bubbles into the
mixture.
(saran wrap) and let it set in the fridge
for at least 3 hours, or preferably
overnight. The ganache must be well
cooled so that you can whip it.
STEP 7
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 8
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even triples
in volume. The whipped ganache should
be able to remain still on your whisk.
STEP 9
Your whipped ganache is ready to be
used inside your layer cakes.

STEP 5
After having thoroughly incorporated
the hot cream into the melted chocolate,
add the 190 ml of cold cream, the
freeze-dried strawberries and blend with
an immersion blender until smooth.
 Sab Pastries | 18

Ingredients
White chocolate: 200 g
Whipping cream to be heated: 100 ml
Cold whipping cream: 190 ml
Freeze-dried raspberries: 50g
Raspberry emulsion or extract
(optional): 1/8 tsp

Directions STEP 6
Cover the ganache with plastic wrap
STEP 1 (saran wrap) and let it set in the fridge
Start by blending the freeze-dried for at least 3 hours, or preferably
raspberries to reduce them to powder overnight. The ganache must be well
or to fine pieces. cooled so that you can whip it.

STEP 7
STEP 2
Before whipping the ganache, place the
Melt the chocolate in a bain-marie or in
whisk attachment and the bowl of your
the microwave at low temperature and
mixer (if you are using one) in the
set aside. The bain-marie is suggested
freezer for 5 minutes. This step is
for a well-controlled melting process.
important because your utensils must
However, make sure that the water in
be very cold for the ganache to whip
the saucepan does not excessively boil.
easily.
STEP 3
STEP 8
Heat the 100 ml of the cream in a
Take out the ganache from the fridge
saucepan until the first simmers appear.
and whip with an electric mixer or a
The cream should be almost boiling but
stand mixer. Start at low to medium
not excessively.
speed and gradually increase the speed
until the ganache doubles or even triples
STEP 4
in volume. The whipped ganache should
Pour a third of the hot cream over the be able to remain still on your whisk.
melted chocolate and emulsify with a
spatula and repeat the process with the STEP 9
remaining two thirds. We do not use a
Your whipped ganache is ready to be
whisk in this step because we do not
used inside your layer cakes.
want to incorporate air bubbles into the
mixture.

STEP 5
After having thoroughly incorporated
the hot cream into the melted chocolate,
add the 190 ml cold cream, the freeze-
dried raspberries and blend with an
immersion blender until smooth.

Directions
STEP 1
Melt the chocolate in a bain-marie or in
the microwave at low temperature and
set aside.
The bain-marie is suggested for a well-
controlled melting process. However,
make sure that the water in the
saucepan does not excessively boil.
STEP 2
Heat the 120 ml of cream in a saucepan
until the first simmers appear. The
cream should be almost boiling but not
excessively.
STEP 3
Pour a third of the hot cream over the
melted chocolate and emulsify with a
spatula and repeat the process with the
remaining two thirds. We do not use a
whisk in this step because we do not
want to incorporate air bubbles into the
mixture.
STEP 4
After having thoroughly incorporated
the hot cream into the melted chocolate,
add the 190 ml cold cream, coconut
cream, grated coconut, extract and stir
until smooth. You can use an immersion
blender if necessary.
Sab Pastries | 19
Ingredients
White chocolate: 200 g
Whipping cream to be heated: 120 ml
Cold whipping cream: 190 ml
Coconut cream: 70 g
Grated coconut: 60 g
Coconut emulsion or extract (optional):
1/8 tsp
STEP 5
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
for at least 3 hours, or preferably
overnight. The ganache must be well
cooled so that you can whip it.
STEP 6
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 7
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even triples
in volume. The whipped ganache should
be able to remain still on your whisk.
STEP 8
Your whipped ganache is ready to be
used inside your layer cakes.

Directions
STEP 1
Start by adding the 1 tsp pumpkin spice
to the 100 ml of whipping cream to be
heated and roughly stir.
STEP 2
Melt the chocolate in a bain-marie or in
the microwave at low temperature and
set aside. The bain-marie is suggested
for a well-controlled melting process.
However, make sure that the water in
the saucepan does not excessively boil.
STEP 3
Heat the 100 ml of whipping cream and
pumpkin spice mixture in a saucepan
until the first simmers appear. The
cream should be almost boiling but not
excessively.
STEP 4
Pour a third of the hot cream over the
melted chocolate and emulsify with a
spatula and repeat the process with the
remaining two thirds. We do not use a
whisk in this step because we do not
want to incorporate air bubbles into the
mixture.
STEP 5
After having thoroughly incorporated
the hot cream into the melted chocolate,
add the 190 ml of cold cream, the
pumpkin purée and stir until smooth.
You may use a whisk of an immersion
blender to incorporate the purée to the
mixture if necessary.
Sab Pastries | 20
Ingredients
White chocolate: 200 g
Whipping cream to be heated: 100 ml
Cold whipping cream: 190 ml
Pumpkin purée: 70 g
Pumpkin spice: 1 tsp (or ½ tsp cinnamon, ¼
tsp nutmeg and ¼ allspice)
STEP 6
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
for at least 3 hours, or preferably
overnight. The ganache must be well
cooled so that you can whip it.
STEP 7
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 8
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even triples
in volume. The whipped ganache should
be able to remain still on your whisk.
STEP 9
Your whipped ganache is ready to be
used inside your layer cakes.
 Sab Pastries | 21

Pistachio Ingredients
White chocolate: 200 g
Whipping cream to be heated: 120 ml

Whipped Cold whipping cream: 260 ml

Pistachio paste: 80 g
Bitter almond extract (optional): 1/8

Ganache teaspoon
Green gel food colouring (optional): add
according to the desired colour.

Directions
STEP 1
Start by melting the 200g of white
chocolate in a bain-marie or in the
microwave at low temperature. The
bain-marie is suggested for a well-
controlled melting process. However,
make sure that the water in the
saucepan does not excessively boil.
STEP 2
Add the 80g of pistachio paste to the
melted white chocolate and mix well
using a spatula.
STEP 3
Heat the 120 ml of whipping cream in a
saucepan until the first simmers
appear. The cream should be almost
boiling but not excessively.
STEP 4
Pour a third of the hot cream over the
melted chocolate and pistachio paste,
emulsify with a spatula and repeat the
process with the remaining two thirds.
We do not use a whisk in this step
because we do not want to incorporate
air bubbles into the mixture.
STEP 5
After having thoroughly incorporated
the hot cream into the melted
chocolate, add the 260 ml of cold cream,
bitter almond extract, food colouring
and stir until smooth. You can use an
immersion blender if necessary.
Sab Pastries | 22
STEP 6
The bitter almond extract is very
important because it acts as a flavor
enhancer for the pistachio.
STEP 7
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
for at least 3 hours, or preferably
overnight. The ganache must be well
cooled so that you can whip it.
STEP 8
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 9
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even
triples in volume. The whipped ganache
should be able to remain still on your
whisk.
STEP 10
Your whipped ganache is ready to be
used inside your layer cakes.

Ingredients
White chocolate: 200 g
Whipping cream to be heated: 100 ml
Cold whipping cream: 190 ml
Salted caramel sauce: 100 g
Vanilla bean paste (optional): 1/4 tsp
Salt: 1/4 tsp
Directions
STEP 1
Start by melting the 200g of white
chocolate in a bain-marie or in the
microwave at low temperature. The
bain-marie is suggested for a well-
controlled melting process. However,
make sure that the water in the
saucepan does not excessively boil.
STEP 2
Add the 100 g of caramel sauce to the
melted white chocolate and mix well
using a spatula. Use a caramel sauce
that is not too runny or your whipped
ganache will be too soft.
STEP 3
Heat the 100 ml of whipping cream in a
saucepan until the first simmers appear.
The cream should be almost boiling but
not excessively.
STEP 4
Pour a third of the hot cream over the
melted chocolate and emulsify with a
spatula and repeat the process with the
remaining two thirds. We do not use a
whisk in this step because we do not
want to incorporate air bubbles into the
mixture.
Sab Pastries | 23
STEP 5
After having thoroughly incorporated
the hot cream into the melted chocolate,
and caramel, add the 190 ml of cold
cream, the salt and stir until smooth.
You can use an immersion blender if
necessary.
STEP 6
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
overnight. The ganache must be well
cooled so that you can whip it.
STEP 7
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 8
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even triples
in volume. It’s ready when the whipped
ganache is able to remain still on your
whisk.
STEP 9
Your whipped ganache is ready to be
used inside your layer cakes.

Directions
STEP 1
Start by melting the 200g of white
chocolate in a bain-marie or in the
microwave at low temperature. The
bain-marie is suggested for a well-
controlled melting process. However,
make sure that the water in the
saucepan does not excessively boil.
STEP 2
Add the 90 g of lotus biscoff spread to
the melted white chocolate and mix well
using a spatula.
STEP 3
Heat the 100 ml of whipping cream in a
saucepan until the first simmers appear.
The cream should be almost boiling but
not excessively.
STEP 4
Pour a third of the hot cream over the
melted chocolate and lotus biscoff
spread, emulsify with a spatula and
repeat the process with the remaining
two thirds. We do not use a whisk in this
step because we do not want to
incorporate air bubbles into the mixture.
STEP 5
After having thoroughly incorporated
the hot cream into the melted chocolate,
add the 230 ml of cold cream and stir
until smooth. You can use an immersion
blender if necessary.
Sab Pastries | 24
Ingredients
White chocolate: 200 g
Whipping cream to be heated: 100 ml
Cold whipping cream: 230 ml
Lotus Biscoff Spread: 90 g
STEP 6
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
for at least 3 hours, or preferably
overnight. The ganache must be well
cooled so that you can whip it.
STEP 7
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 8
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even triples
in volume. It’s ready when the whipped
ganache is able to remain still on your
whisk.
STEP 9
Your whipped ganache is ready to be
used inside your layer cakes.
 Sab Pastries | 25

Ingredients
White chocolate: 200 g
Whipping cream to be heated: 130 ml
Cold whipping cream: 270 ml
Shelf-stable creamy peanut butter: 90 g

Directions
STEP 1
Start by melting the 200g of white
chocolate in a bain-marie or in the
microwave at low temperature. The
bain-marie is suggested for a well-
controlled melting process. However,
make sure that the water in the
saucepan does not excessively boil.
STEP 2
Add the 90g of creamy peanut butter to
the melted white chocolate and mix well
using a spatula.
STEP 3
Heat the 130 ml of whipping cream in a
saucepan until the first simmers appear.
The cream should be almost boiling but
not excessively.
STEP 4
Pour a third of the hot cream over the
melted chocolate and peanut butter,
emulsify with a spatula and repeat the
process with the remaining two thirds.
We do not use a whisk in this step
because we do not want to incorporate
air bubbles into the mixture.
STEP 6
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
for at least 3 hours, or preferably
overnight. The ganache must be well
cooled so that you can whip it.
STEP 7
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 8
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even triples
in volume. The whipped ganache should
be able to remain still on your whisk.
STEP 9
Your whipped ganache is ready to be
used inside your layer cakes.

STEP 5
After having thoroughly incorporated
the hot cream into the melted chocolate,
add the 270 ml of cold cream and stir
until smooth. You can use an immersion
blender if necessary.

Ingredients
White chocolate: 200 g
Whipping cream to be heated: 120 ml
Cold whipping cream: 260 ml
Praline paste of your choice: 80 g
Directions
STEP 1
Start by melting the 200g of white
chocolate in a bain-marie or in the
microwave at low temperature. The
bain-marie is suggested for a well-
controlled melting process. However,
make sure that the water in the
saucepan does not excessively boil.
STEP 2
Add the 80g of praline paste to the
melted white chocolate and mix well
using a spatula.
STEP 3
Heat the 120 ml of whipping cream in a
saucepan until the first simmers appear.
The cream should be almost boiling but
not excessively.
STEP 4
Pour a third of the hot cream over the
melted chocolate and emulsify with a
spatula and repeat the process with the
remaining two thirds. We do not use a
whisk in this step because we do not
want to incorporate air bubbles into the
mixture.
STEP 5
After having thoroughly incorporated
the hot cream into the melted chocolate,
add the 260 ml of cold cream and stir
until smooth. You can use an immersion
blender if necessary.
Sab Pastries | 26
STEP 6
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
for at least 3 hours, or preferably
overnight. The ganache must be well
cooled so that you can whip it.
STEP 7
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 8
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even triples
in volume. It’s ready when the whipped
ganache is able to remain still on your
whisk.
STEP 9
Your whipped ganache is ready to be
used inside your layer cakes.

Ingredients
Directions
STEP 1
Start by melting the 200g of white
chocolate in a bain-marie or in the
microwave at low temperature. The
bain-marie is suggested for a well-
controlled melting process. However,
make sure that the water in the
saucepan does not excessively boil.
STEP 2
Add the 80g of almond spread to the
melted white chocolate and mix well
using a spatula.
STEP 3
Heat the 120 ml of whipping cream in a
saucepan until the first simmers appear.
The cream should be almost boiling but
not excessively.
STEP 4
Pour a third of the hot cream over the
melted chocolate and almond spread,
emulsify with a spatula and repeat the
process with the remaining two thirds.
We do not use a whisk in this step
because we do not want to incorporate
air bubbles into the mixture.
STEP 5
After having thoroughly incorporated
the hot cream into the melted chocolate,
add the 260 ml of cold cream, the bitter
almond extract and stir until smooth.
You can use an immersion blender if
necessary.
Sab Pastries | 27
White chocolate: 200 g
Whipping cream to be heated: 120 ml
Cold whipping cream: 260 ml
Almond spread: 80 g
Bitter almond extract: 1/4 tsp
STEP 6
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
for at least 3 hours, or preferably
overnight. The ganache must be well
cooled so that you can whip it.
STEP 7
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 8
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even triples
in volume. It’s ready when the whipped
ganache is able to remain still on your
whisk.
STEP 9
Your whipped ganache is ready to be
used inside your layer cakes.

Directions
STEP 1
Start by adding the matcha powder to
the 100 ml of whipping cream to be
heated and use a whisk to combine.
STEP 2
Melt the chocolate in a bain-marie or in
the microwave at low temperature and
set aside. The bain-marie is suggested
for a well-controlled melting process.
However, make sure that the water in
the saucepan does not excessively boil.
STEP 3
Heat the 100 ml of whipping cream and
matcha mixture in a saucepan until the
first simmers appear. The cream should
be almost boiling but not excessively.
STEP 4
Pour a third of the hot cream over the
melted chocolate and emulsify with a
spatula and repeat the process with the
remaining two thirds. We do not use a
whisk in this step because we do not
want to incorporate air bubbles into the
mixture.
STEP 5
After having thoroughly incorporated
the hot cream with matcha into the
melted chocolate, add the 200 ml of cold
cream and stir until smooth. You can
use an immersion blender to smoothly
mix everything.
Sab Pastries | 28
Ingredients
White chocolate: 200 g
Whipping cream to be heated: 100 ml
Cold whipping cream: 200 ml
Matcha powder: 6 g - 7 g (depending
on the desired matcha concentration)
STEP 6
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
for at least 3 hours, or preferably
overnight. The ganache must be well
cooled so that you can whip it.
STEP 7
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 8
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even triples
in volume. It’s ready when the whipped
ganache is able to remain still on your
whisk.
STEP 9
Your whipped ganache is ready to be
used inside your layer cakes.

Directions
STEP 1
Start by adding the instant coffee
powder to the 100 ml of whipping cream
to be heated and roughly stir.
STEP 2
Melt the chocolate in a bain-marie or in
the microwave at low temperature and
set aside. The bain-marie is suggested
for a well-controlled melting process.
However, make sure that the water in
the saucepan does not excessively boil.
STEP 3
Heat the 100 ml of whipping cream and
coffee mixture in a saucepan until the
first simmers appear. The cream should
be almost boiling but not excessively.
STEP 4
Pour a third of the hot cream over the
melted chocolate and emulsify with a
spatula and repeat the process with the
remaining two thirds. We do not use a
whisk in this step because we do not
want to incorporate air bubbles into the
mixture.
STEP 5
After having thoroughly incorporated
the hot cream with coffee into the
melted chocolate, add the 190 ml of cold
cream and stir until smooth. You can
use an immersion blender if necessary.
Sab Pastries | 29
Ingredients
White chocolate: 200 g
Whipping cream to be heated: 100 ml
Cold whipping cream: 190 ml
Instant coffee powder: 7 g -10 g (depending
on the desired coffee concentration)
STEP 6
Cover the ganache with plastic wrap
(saran wrap) and let it set in the fridge
for at least 3 hours, or preferably
overnight. The ganache must be well
cooled so that you can whip it.
STEP 7
Before whipping the ganache, place the
whisk attachment and the bowl of your
mixer (if you are using one) in the
freezer for 5 minutes. This step is
important because your utensils must
be very cold for the ganache to whip
easily.
STEP 8
Take out the ganache from the fridge
and whip with an electric mixer or a
stand mixer. Start at low to medium
speed and gradually increase the speed
until the ganache doubles or even triples
in volume. It’s ready when the whipped
ganache is able to remain still on your
whisk.
STEP 9
Your whipped ganache is ready to be
used inside your layer cakes.
CookBook WHIPPED GANACHE MASTERY
by Sab Pastries
Sab Pastries | 30
 Sab Pastries | 31

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