Haïti truffle
- Level:
-
Easy
- Makes:
-
Recipe for around 50 x 10g truffles
Vanilla salted caramel
Used products: Vanilla salted caramel
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600 gUHT cream
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300 gsugar
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100 gglucose syrup
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5 gsea salt
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1 pinchbicarbonate of soda
Preparation: Vanilla salted caramel
Heat to 118°C
Used products: Vanilla salted caramel
-
125 gpear puree
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100 gtrimoline
Preparation: Vanilla salted caramel
Cool with
Reheat to 118°C
Used products: Vanilla salted caramel
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2,5 glecithin
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50 gslightly salted butter
Preparation: Vanilla salted caramel
Add
Pour into 8mm frames, leave to cool.
Cut out 0.5 cm cubes.
Truffle
Used products: Truffle
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175 g35% fat liquid cream
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33 gfresh butter
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15 ginvert sugar
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15 gglucose
Preparation: Truffle
Boil
Cool to 80°C.
Used products: Truffle
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300 gCHD-Q65HAI
Preparation: Truffle
Pour over
Blend the ganache and cool to 28°C.
Pipe truffles with a 1cm nozzle and put a cube of caramel in each one. Leave to crystallise.
Roll into balls and coat with dark chocolate couverture OcoaTM 70% min cocoa and roll in Cacao Barry® powder Plein Arôme.
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