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Extract from Chocolates and Confections • By Peter P. Greweling and The Culinary Institute of America (CIA) • Published by Wiley

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00

Chocolates and Confections
yield: 125 TRUFFLES

Posted by Wiley Published See Wiley's 3 projects » © 2019 Peter P. Greweling / Wiley · Reproduced with permission.
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  • Step 1

    Combine the cream and glucose syrup in a saucepan. Bring to a boil.

  • Step 2

    Pour the hot cream mixture over the chopped white chocolate and let sit for 1 minute to allow the chocolate to melt.

  • Step 3

    Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.

  • Step 4

    Stir outward in larger circles to spread the emulsion throughout the bowl, checking to be certain that all of the chocolate has melted. If necessary, place the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.

  • Step 5

    Stream in the raspberry liqueur, stirring the mixture until it is homogeneous.

  • Step 6

    Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache.

  • Step 7

    Allow to rest at room temperature until it reaches 25°C/77°F or slightly lower, approxi- mately 20 minutes. The cooled ganache should be of a thick but fluid consistency to properly fill the shells.

  • Step 8

    Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells half- way to the tops with the ganache.

  • Step 9

    Refrigerate the filled truffle shells for 10 min- utes to firm the ganache slightly.

  • Step 10

    Using a paper cone, pipe a small pearl of rasp- berry jam into the center of each shell on top of the ganache.

  • Step 11

    Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells the rest of the way with ganache.

  • Step 12

    Allow the ganache to crystallize at room tem- perature until the top is solid, for several hours or overnight.

  • Step 13

    Seal the truffles using either untempered white chocolate with a sealing tray or tempered white chocolate applied with a paper cone.

  • Step 14

    Using a round dipping fork, dip the truffles in the tempered white chocolate.

  • Step 15

    When the chocolate begins to set, sift a light dusting of dehydrated raspberry powder over the tops of the truffles.

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