I am making a cake for a friends 40th birthday this weekend. He wants a banana cake with a peanut butter icing/filling. I wanted to do something different than peanut butter bc. I was thinking a peanut butter ganache. I have never made ganache, but it seems fairly easy. The only recipe that I came up with for the ganache without chocolate in it is from Executive Pastry Chef Cedric Beguin. Here is the link. http://www.wmur.com/r/22988368/detail.html
Has anyone ever tried this recipe or does someone have one that they have tried and liked without chocolate in it? White chocolate is ok. This recipe also calls for PS which the others that I looked up did not have any.
I also found this recipe that is just white chocolate, but no peanut butter in it. I was wondering if I could add peanut butter to this one. If so how much?
I haven't tried this yet, but I found it the other day.
Recipe for Peanut Butter Ganache.
1 cup heavy cream
9 oz. chips
1 tbsp light corn syrup
Mixing directions are the same for Chocolate Ganache
Hope that helps you.
Here's a recipe for peanut butter ganache.
You could sub the milk chocolate for white chocolate, not sure if it would taste as nice though!
8oz milk chocolate chopped
1 ½ cups cream
½ cup smooth peanut butter
Melt the cream and peanut butter together and add chocolate. Let cool. Whip.
Thanks for the help. I am going to give it a try tomorrow.
I tried making the ganache and it did not work. I am hoping someone can tell me what I did wrong and if I can still fix it.
I heated 6 3/4 oz heavy whipping cream and then added 1/2 cup peanut butter. It became very thick like a paste. I put that mixture over 34 oz Callebaut white chocolate. I mixed it up until the chocolate melted. I also added some Loranns peanut butter oil flavoring during the mixing process. I put it in the frig to cool. It was rock solid. Not spreadable and fluffy at all. I then added 2 oz more of heated cream to the chocolate. I beat it some with the hand mixer and again let it cool. It still is not spreadable. I was wondering if I whipped it with my KA if that would help. My hand mixer is not very fast. Would adding more cream help? At this point I would like to make truffles out of it.
I've only made ganache once, but from what I understand, with white chocolate chips you should have a 3:1 ratio (of chocolate to cream by weight). So, just based on the chocolate and cream weights you used, you should have only used 20 1/4 oz of chocolate.
The peanut butter is (I believe) closer to being like chocolate than cream. I don't know how much 1/2 cup of PB weighs, but since your white chocolate was over by about 14 oz, any amount of PB would be too much.
When ganache cools it should be pretty firm. You have to whip the heck out of it to get it to a thick, peanut butter like spreading consistency. If you want it thinner, you can usually just zap in the microwave a FEW seconds (doesn't take much).
I don't know if it would work after cooling, but if you wanted to try to add cream, you'd have to add AT LEAST 5 more oz based on your chocolate alone, probably more since you have peanut butter. I know this post is old, but if you give it a try again, let us know.
Try it again and this time don't put it in the fridge.
Thanks for all the info. I will have to try it again. I have been so busy lately that I ended up tossing it.
If nothing works and you end up making a peanut butter frosting, this is a good one. It is cream-cheese-based. It's delicious. From my favorite cake book (Sky High, Alisa Huntsman).
Does your friend not like chocolate? Tomorrow I'm making for the first time the banana cake with mocha frosting and salted candied peanuts from David Lebovitz book, and I was just thinking how the 3 flavors are always put together: bananas, peanut butter and chocolate.
try using peanut butter chips instead of chocolate chips