White Chocolate Namelaka – Silky Cream Dessert Perfection
JojoM
A luxuriously smooth and creamy White Chocolate Namelaka – the ultimate pastry cream filling for tarts, cakes, and entremets, or a spoonable dessert on its own.
Why Make White Chocolate Namelaka?
- Ultra creamy texture – even lighter than the milk chocolate version.
- No baking required – just a few steps and patience while it sets.
- Perfect for fruit pairings – balances tart and tangy toppings beautifully.
- Professional finish – transforms cakes and tarts into patisserie-style creations.
How to Use It
- As a filling for entremets, mousse cakes, or layer cakes.
- In fruit tarts topped with raspberries, strawberries, or passionfruit.
- Served in glass desserts with coulis, nuts, or biscuit crumbs.
- Simply on its own—because it’s that good.
Tips for Success
- Always use high-quality white chocolate with at least 30% cocoa butter.
- Chill overnight for the best consistency—it’s worth the wait.
- If serving alone, add a drizzle of passionfruit or berry coulis to cut the sweetness.
Final Thoughts
White Chocolate Namelaka is the kind of recipe you’ll want to keep on repeat. It’s simple, sophisticated, and incredibly rewarding—whether you’re baking at home or creating a show-stopping dessert for guests.
👉 If you loved this, check out my Chocolate Namelaka for a darker, richer twist.
White Chocolate Namelaka – Silky Cream Dessert Perfection
JojoMA luxuriously smooth and creamy White Chocolate Namelaka – the ultimate pastry cream filling for tarts, cakes, and entremets, or a spoonable dessert on its own.
Chef's Tips
Use high-quality white chocolate with at least 30% cocoa butter for best texture.
Chill overnight for a set that is creamy yet spoonable.
Pairs beautifully with tart fruits like passionfruit, raspberry, or citrus.
Tools Used
Heatproof Bowl
Whisk
Shallow Dish
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Ingredients
White Chocolate Namelaka
Instructions
Prepare the Base
- 1
Bloom the gelatin in a small bowl with water. Set aside.
- 2
Heat milk and glucose syrup in a saucepan until it begins to simmer.
Combine with Chocolate
- 1
Place chopped white chocolate in a heatproof bowl and melt gently.
- 2
Stir the bloomed gelatin into the hot milk until fully dissolved.
- 3
Pour the hot milk mixture over the white chocolate in three additions, stirring well each time.
- 4
Blend with a stick blender to emulsify into a smooth cream.
Finish and Chill
- 1
Add the cold cream and blend again until glossy and smooth.
- 2
Transfer to a shallow dish, cover with cling film touching the surface, and refrigerate at least 8 hours or overnight.
- 3
Once set, use directly or lightly whisk before serving for extra volume.
Comments & Reviews
LilaBakes
9/10/2025
Tried this for a fruit tart—so creamy and not too sweet. Perfect balance!
Marco
9/12/2025
Made it for an entremet filling. Sets beautifully overnight.
Claire
9/13/2025
So smooth and rich! Tastes amazing with raspberry coulis.
Nutrition Facts
Serving Size: About 100 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
