Boston Ganache Recipe
Make Boston Ganache Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Custard Base
Chocolate Ganache
Assembly & Finish
Method
Chocolate Custard Base
- 1
Heat dairy
In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until it is steaming and small bubbles form at the edges but not boiling (about 5–7 minutes).
- 2
Mix yolks and dry ingredients
While the dairy warms, whisk the egg yolks, granulated sugar, cornstarch, and a pinch of salt in a medium bowl until smooth and slightly paler, about 1–2 minutes. This slurry prevents curdling and thickens the custard.
- 3
- 4
Cook custard
Return the saucepan to low–medium heat and cook, stirring constantly with a heatproof spatula or whisk, until the mixture thickens and comes to a gentle boil (2–4 minutes). Continue to cook for 30–60 seconds after it thickens to cook out the cornstarch taste. Be careful to scrape the bottom and sides.
- 5
Finish custard
Remove from heat and whisk in the vanilla. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Press a piece of plastic wrap directly on the surface to prevent a skin from forming and chill until fully cold, at least 2 hours (or refrigerate 30–45 minutes to cool, then 1.5–2 hours).
Chocolate Ganache
- 6
Prepare chocolate
Place the chopped bittersweet chocolate in a medium heatproof bowl. Add the softened cubed butter and corn syrup; these will help give shine and pliability to the ganache.
- 7
Heat cream (optional method)
If you prefer a traditional ganache made with cream: heat 3/4 cup heavy cream until just simmering and pour over the chocolate. Let sit 1 minute, then stir until smooth. (Note: For a firmer 'Boston' style glaze for donuts, the recipe below uses a slightly lower cream ratio and warm method.)
- 8
Warm ganache method (recommended for glaze)
Microwave-safe option: microwave the bowl of chopped chocolate, butter, and corn syrup in 20–30 second bursts at 50% power, stirring between bursts, until chocolate is melted and smooth. Alternatively, set the bowl over a barely-simmering water bath (double boiler) and stir until melted and glossy. If the ganache is too thick for glazing, whisk in up to 1 tablespoon hot water, 1 teaspoon at a time, until it reaches a pourable glaze consistency.
- 9
Cool slightly
Let the ganache cool for 5–10 minutes so it slightly thickens but remains pourable. If it cools too much and stiffens, warm briefly in the microwave (5–10 seconds) or whisk over warm water.
Assembly & Finish
- 10
Fill donuts
Transfer the chilled chocolate custard to a piping bag fitted with a small round tip (or use a zip-top bag with a corner snipped). Poke a small hole in the side or bottom of each donut and pipe about 2–3 tablespoons of custard into each until slightly firm to the touch and you feel resistance. Reserve any extra custard for serving.
- 11
- 12
Chill and finish
Allow the ganache to set at room temperature for 10–20 minutes or refrigerate for 5–10 minutes to speed setting. Dust lightly with powdered sugar if desired and serve. Leftover custard can be refrigerated up to 3 days; ganache will firm further when chilled.