French Silk Filling
Makes about 2 cups
  • 1½ cups plus 4 teaspoons (380 grams) heavy whipping cream, divided
  • 1 tablespoon (12 grams) granulated sugar, divided
  • 2 large egg yolks (37 grams)
  • 8 ounces (227 grams) 60% cacao bittersweet chocolate, chopped
  1. In a small saucepan, heat ½ cup plus 1 teaspoon (125 grams) cream and ½ tablespoon (6 grams) sugar over medium heat.
  2. In a medium bowl, whisk together egg yolks and remaining ½ tablespoon (6 grams) sugar. Whisking constantly, slowly pour hot cream mixture into yolk mixture. Return cream mixture to saucepan, and cook until a candy thermometer registers 180°F (82°C).
  3. Place chocolate in a medium bowl. Strain hot cream mixture over chocolate, and let stand for 5 minutes. Whisk until ganache is smooth and shiny.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat remaining 1 cup plus 3 teaspoons (255 grams) cream at high speed until soft peaks form. Fold whipped cream into ganache until combined.
Recipe by Bake from Scratch at