Classic Ganache (Crème Paris) for Fillings

Learn to make **classic chocolate ganache**, also known as **Crème Paris**. This professional recipe is the perfect base for **structured fillings**, frostings, and truffles, using only 3 ingredients.

por Ian Guedes | Nov 13th, 2025

Bowl of bittersweet chocolate ganache, with a thick, dark, and glossy texture, being stirred by a spatula.

Tempo

Approx. 15 min (+ resting)

Porções

Yields approx. 500g of cream

Dificuldade

Easy

ingredients

Main Ingredients (for 500g of Cream)

267.5g of Bittersweet chocolate (chopped)
222g of Cream (UHT or fresh, min. 20% fat)
10.5g of Corn glucose (or margarine/butter)

instructions

1. Preparing the Chocolate

1
Finely chop the Bittersweet Chocolate (267.5g) and place it in a medium heat-resistant bowl.
2
Add the Glucose (10.5g) along with the chocolate. (If using margarine, see the tip below).

2. Heating and Emulsion

1
In a small saucepan, heat the Cream (222g) until it starts to form small bubbles on the sides. **Do not let it boil**.
2
Pour the hot cream over the chopped chocolate and glucose in the bowl.
3
Let it rest for 2-3 minutes without stirring, allowing the heat from the cream to melt the chocolate.

3. Finishing

1
With a spatula or whisk (fouet), start stirring **from the center** of the bowl, using small circular motions.
2
Continue stirring (expanding the circles to the edge) until the mixture is completely homogeneous, dark, and glossy. This is the emulsion.
3
The ganache is ready. Cover with plastic wrap in contact with the surface and let it rest at room temperature to set before using as a filling.

chefTips

**The Emulsion Point:** The secret to ganache is the emulsion. Starting to stir from the center forces the melted chocolate and cream to bind correctly, creating a smooth texture and preventing the oil from separating.
**Do not boil:** Boiling the cream can cause it to "break" (separate the fat) when mixed with the chocolate, ruining the final texture.
**Glucose vs. Margarine:** Glucose is preferred as it adds shine, elasticity, and increases shelf life. If using Margarine or Butter, add it (10.5g) at the end, after the ganache is emulsified but still warm, and mix to incorporate.
**Texture:** This ratio (53.5%) is for a firm filling ganache. For a more fluid frosting, reverse the proportions (use more cream than chocolate).

Ian Guedes

#ProfessionalBakery #BakeryTips

Cook by passion and curious by nature. I love uncovering the science behind flavors, understanding the history of ingredients, and turning each recipe into a delicious learning experience. Come cook without mystery!

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