Whipped Ganache Mastery: Your Ultimate Homemade Guide

[@ChefMajk]

I decided to put captions into the videos from now for all of you guys who cannot speak english that well or dont understand my accent properly. I guess there is allot of you, so I would be happy if you leave me a comment about that. Do you think they good idea or you would rather take them out and do something else? Let me know and have fun 👍

[@ntombi105]

Zero problems with understanding you; I'm sure people who are struggling will appreciate it, though. 🌻🌻🌻

[@basicIT709]

chef, can you make something cool with the ganache? something not too fancy. just a simple dessert with a little bit of luxury. thx chef

[@ChefMajk]

@@basicIT709 Yes for sure, just combine some crumble or chips with some poached fruit and ganache and you have an easy dessert

[@basicIT709]

@@ChefMajk thankyou so much chef :D

[@Schodemeiss]

Perhaps use KZbins subtitle feature rather than embedded the subtitles into the video? That way people can optionally turn them on or not.

[@philakynter2335]

Thank you for showing the whole process. I usually would give up the moment it looks runny. But I now learnt that it is normal. Thank you so much for such a detailed video in 4.14mins.❤

[@wendywest2582]

Just made this. Delicious. Thank you 😊

[@scottgodkin781]

Nice recipes. I love whipped ganache.

[@jamesrooney7689]

i have been wondering for a long time how that was made thank you thank you

[@TheTheors]

I appreciate what you're doing brother! Found this channel yesterday, I am for sure gonna try out some of the recipes. Keep going man! 😄

[@ChefMajk]

Glad you like it

[@patrenou5443]

Thanks for the captions! 1:22

[@Ngvudat]

Thanks Chef

[@lapis.lareza]

Thank you, Chef 😋

[@likadahlin7804]

Majk: You are a superstar!!!!! A real genious!!!!!!!! Love you!!!🥰

[@ChefMajk]

Thanks ;)

[@Buttercup_1590]

Thanks Chef 🙏🏼

[@Dina_tankar_mina_ord]

Im so happy I found this channel Thank you Majk :)

[@ChefMajk]

Glad to hear it ;)

[@lydiecejovic433]

Hello looks really nice, like someone asked, is it good to ganache a whole cake please? Thank you

[@lotfibouhedjeur]

I love your accent and attitude. Great tutorial.

[@ChefMajk]

Thanks for support :)

[@salomenjeri1149]

Can you use this under fondant?

[@dalmaszekely7201]

Is this stable at room temperature for filling macarons for example

[@nandam8659]

I have a question Chef, does this whipped ganache works for coating a cake?

[@veemoonlight3340]

Hi, Chef! Thank you for these recipes 🥺❤️ I just have one doubt: Is the rest of the cream you add once the mix is done also boiled? Or is it just room temperature?

[@ChefMajk]

Cold

[@serbiantraveler7894]

Thank you for sharing good recipes. In country where I live is not possible to buy double cream, do you have any idea how can I replace it with normal cream, maybe making double cream by reduction of normal cream or could it work with making double cream by melting butter and adding it to a milk (i found on internet some people making double cream in that way, but saying that it might not work with all recipes). Best regards and thank you ❤

[@lenabezakova7946]

Can I ask should i whipped the additional heavy cream?

[@greenlandlife7766]

Hi chef. Can you please make some medlest food but with out wines or pork. Thanks

[@hinaatif8829]

Chef r u using whiping cream or normal cooking cream tia

[@alimitchell5346]

Nice work chef..👍

[@ChefMajk]

Thx ;)

[@tinkeroonie]

Can these be used to fill bonbons?

[@evacorcoran1667]

Would you recommend strawberry reduction using fresh strawberries or using freeze dried strawberries for a whipped strawberry ganache?

[@ChefMajk]

Probably fresh, but I've never tried a frozen one. It will be different, but I guess it will still work.

[@Lee-be3ku]

Mh, lovely🤤

[@KajaGasch]

hey! thank you so much, i’m going to try that right away. Just one question: Do you think your recipe (white version) will be enough to frost 12 cupcakes? ☺️

[@ChefMajk]

Not sure about that, depend how big they are and how much you put. So you have to try it

[@nemakis]

Why the caramel ganache need glucose compared with the rest ganache. ? if it is necessary to make the mixture firmer, why don't we put more gelatin?

[@AdamBechtol]

Wondering that also :/

[@danaismaeel9477]

I can answer you : the glucose makes the caramel chewy and fluffy when you whip it later,

[@furryplantsandcoins9070]

​@@danaismaeel9477So if we don't want it chewy we don't need to add that correct? I don't think I want my frosting ganache stuff chewy...

[@AdalinaTrDieva]

Hi, if i fill the cake with it won't the ganache get soft again & make the layer cake dont stand and fall? 😢

[@kylaaraflores]

Is the whipped dark chocolate ganache stable enough for a tiered cake or do I need to add gelatin in addition?

[@ChefMajk]

I think it should be stable enough from dark chocolate.

[@isairaramirez1141]

Your are amazing, I love this video . I just have and extra doubt. What do you mean when you said that if the cream split you have to start from the beginning? Means that you can recover a ganache that split ? O means that you have to discard this mix and start with new ingredients again ?

[@ChefMajk]

Second option

[@isairaramirez1141]

@@ChefMajk thanks . And really nice idea include caption in the videos makes easy to understand ❤️

[@GenxLizzie]

Can you frost a cake with this recipe. Thanks

[@ChefMajk]

Yes

[@andisoel]

Chef, which ganache recipe should i make if i want coffee ganache?

[@floridagirl386]

Yes

[@cakesindia]

Is that whipping cream?

[@angelstar1607]

Is there something you can use besides plastic wrap to cover it?

[@nonofogaborone6640]

Wax paper

[@honeysweet7190]

I had a question, Chef, does this stay stable in hot and humid weather? I want to make the white chocolate version but where I live is very hot climate, so how long can it stay outside? How can I stabilise it?

[@guranad0]

I think you can add the gelatine to make it more stable. I've seen people use instant pudding mix

[@honeysweet7190]

@@guranad0 I can’t use gelatine unfortunately. Is there a veg stabilising option? If so then how much qty to use?

[@guranad0]

@@honeysweet7190 agar agar and xanthan gum can be an option. Although the texture might be a bit affected

[@bnalin1050]

I want to know the milk chocolate recipe 🥹

[@ded2789]

The rest of the cream is boiled?

[@danaismaeel9477]

No, it’s cold. The chef answered the same question before.

[@younessejakir8161]

Please transaction in France thanks

[@justinekatongole8121]

The accent makes me watch more than 4 times

[@ChefMajk]

Good for the channel

[@ratendrasingh8200]

My question chef you used the heavy cream I mean heavy cream a fresh cream Ya whip cream

[@mrsdhinds]

Good instructions, but you did not give proportions, how much chocolate to cream

[@puffpuffadder]

Check the video description. He put the recipes there.

[@chrysathan8356]

The caramel variation has no chocolate in it. It is not a ganache. Is the ingredient missing?

[@ChefMajk]

Then call it whiped caramel if you want, nothing is missing

[@user-wn5lh3dg6d]

зачем нам ваше видео без перевода🤷‍♀️👎👎👎👎