Caramel & classic truffle
Caramel & classic truffle
Christmas candy recipe
Before Christmas, our bakery is in full swing. All Christmas sweets and Christmas cakes served on the Christmas table are prepared and baked here. Our pastry chef shares his favorite recipes.
Before Christmas, our bakery is in full swing. All Christmas sweets and Christmas cakes served on the Christmas table are prepared and baked here. Our pastry chef shares his favorite recipes.
Ingredients
- One mold – about 80 pieces
- 3 ¼ cups cream
- 2 2/3 dl granulated sugar
- 1 2/3 dl muscovado syrup or light syrup
- 225 g of butter
Do this
Boil cream, sugar and syrup to 124 degrees.
Add the butter and stir until smooth.
Pour the batter into a round shape, 20-22 cm in diameter.
Allow to set at room temperature overnight.
If it still feels a little soft, leave it 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 dl cream
- 2 ½ tbsp glucose or honey
- 450 g chocolate, 60% cocoa content
- 25 g of butter
- 1 pinch of salt
- 2 dl cocoa
Do this:
- Boil the cream and glucose and break down 250 grams of chocolate, stir with a spatula until all the chocolate melts.
- Add the butter and salt and mix smoothly with a mixer.
- Place plastic over, against the surface of the truffle batter. Let it settle at room temperature overnight.
- Spread out the clicks on a baking paper and let them sit for a few hours in the fridge.
- Melt the rest of the chocolate and roll the truffles in it.
- Sieve the cocoa onto a plate, and place the truffles there after they have been rolled in chocolate. It must be done before the chocolate hardens - best to be two.
- Roll the cocoa around, let it harden and shake off any loose cocoa, either with your hands or using a sieve.