Caramel & classic truffle
Caramel & classic truffle
Christmas candy recipes
Our bakery is in full swing ahead of Christmas. All the Christmas sweets and pastries that are served on the Christmas table are prepared and baked here. Our pastry chef shares his favorite recipes.
Our bakery is in full swing ahead of Christmas. All the Christmas sweets and pastries that are served on the Christmas table are prepared and baked here. Our pastry chef shares his favorite recipes.
Ingredients
- One mold – approximately 80 pieces
- 3 ¼ cups cream
- 2 2/3 cups granulated sugar
- 1 2/3 dl muscovado syrup or light syrup
- 225g butter
Do this:
Bring the cream, sugar and syrup to a boil at 124 degrees.
Add the butter and stir until smooth.
Pour the batter into a round pan, 20-22 cm in diameter.
Let set at room temperature overnight. If it
still feels a little soft, let it sit in the fridge for half an hour
before cutting it. Serve the whole round
on a nice plate. Then store in the fridge.
Classic Truffle - ingredients about 60 pcs
- 2 ½ cups cream
- 2 ½ tbsp glucose or honey
- 450 g chocolate, 60% cocoa content
- 25g butter
- 1 pinch of salt
- 2 dl cocoa
Do this:
- Bring the cream and glucose to the boil and break down 250 grams of chocolate, stir with a spatula until all the chocolate has melted.
- Add the butter and salt and mix until smooth with a hand mixer.
- Place plastic wrap over the surface of the truffle mixture. Let it sit at room temperature overnight.
- Pipe out the clicks onto a baking sheet and let them sit in the fridge for a few hours.
- Melt the rest of the chocolate and roll the truffles in it.
- Sift the cocoa onto a plate, and place the truffles on top after they have been rolled in chocolate. This must be done before the chocolate hardens – it is best to do this with two people.
- Roll in the cocoa, let set and shake off any loose cocoa, either with your hands or using a sieve.