Scribd Logo
Upload

Welcome to Scribd!

  • 33 views

    Orange Truffles: Yield

    Uploaded by

    lucas
    This document provides a recipe for making orange truffles that yields 130 truffles. It involves combining heavy cream, glucose syrup, white chocolate, cocoa butter, butter, orange liqueur, and orange confit. The mixture is poured into a pan, chilled until firm, then piped into balls and coated in tempered white chocolate. The coated truffles are dipped in more tempered white chocolate and allowed to set before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Orange Truffles: Yield

    Uploaded by

    lucas
    33 views1 page
    This document provides a recipe for making orange truffles that yields 130 truffles. It involves combining heavy cream, glucose syrup, white chocolate, cocoa butter, butter, orange liqueur, and orange confit. The mixture is poured into a pan, chilled until firm, then piped into balls and coated in tempered white chocolate. The coated truffles are dipped in more tempered white chocolate and allowed to set before serving.

    Original Title

    2

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides a recipe for making orange truffles that yields 130 truffles. It involves combining heavy cream, glucose syrup, white chocolate, cocoa butter, butter, orange liqueur, and orange confit. The mixture is poured into a pan, chilled until firm, then piped into balls and coated in tempered white chocolate. The coated truffles are dipped in more tempered white chocolate and allowed to set before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    33 views1 page

    Orange Truffles: Yield

    Uploaded by

    lucas
    This document provides a recipe for making orange truffles that yields 130 truffles. It involves combining heavy cream, glucose syrup, white chocolate, cocoa butter, butter, orange liqueur, and orange confit. The mixture is poured into a pan, chilled until firm, then piped into balls and coated in tempered white chocolate. The coated truffles are dipped in more tempered white chocolate and allowed to set before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    ORANGE TRUFFLES

    yield: 130 TRUFFLES

    Heavy cream 130 g 5 oz 16%


    Glucose syrup 40 g 1 oz 5%
    White chocolate, unmelted, tempered, chopped 500 g 18 oz 62%
    Cocoa butter, unmelted, tempered, chopped 30 g 1 oz 4%
    Butter, soft 10 g 0.5 oz 2%
    Orange liqueur 30 g 1 oz 3%
    Orange confit, diced 3 mm/¹⁄8 in 60 g 2 oz 8%
    BATCH SIZE 800 g 28.5 oz 100%

    White chocolate, melted, tempered,


    for precoating and dipping as needed

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


    2. Pour the hot cream mixture over the chopped white chocolate and cocoa butter
    and let sit for 1 minute to allow the chocolate to melt.
    3. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of
    the bowl until it emulsifies.
    4. Stir outward in larger circles to spread the emulsion throughout the bowl, checking
    to see that all of the chocolate has melted. If necessary, heat the ganache over a
    hot water bath to melt the chocolate. The temperature of the ganache should not
    exceed 32°C/90°F.
    5. Stir the butter into the ganache, taking care that no lumps of butter remain.
    6. Stream in the orange liqueur, stirring until the mixture is homogeneous.
    7. Stir in the diced orange confit.
    8. 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. Allow
    to rest at room temperature until slightly firm and of a plastic consistency. This may
    take 1 hour, depending on the ambient temperature.
    9. Agitate the ganache lightly by placing it on a marble slab and working it gently to
    induce crystallization.
    10. Using a pastry bag fitted with a no. 4 round tip, pipe truffles onto parchment paper.
    Allow to crystallize at room temperature until firm enough to handle, about 20
    minutes.
    11. Roll the piped truffles into balls and precoat in the tempered white chocolate by
    hand-dipping.
    12. Using a round dipping fork, dip the precoated truffles in the tempered white
    chocolate and place them on an icing screen. Allow the chocolate to set until it holds
    a peak when touched.
    13. Using two forks, roll each truffle lightly on the screen to create texture. Remove
    immediately and place on parchment paper.

    CHAPTER 5 CREAM GANACHE 117

    You might also like