Crunchy Praliné Galaxy Truffles
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Good to go
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Timeless Classics
Adaliman pepper is a rare Indonesian peppercorn related to Sichuan pepper. It has beautiful citrus notes that work well in this recipe. If you are unable to source this unique ingredient, substitute Sichuan peppercorn.
- Level:
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Difficult
- Makes:
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21
- Shelf life:
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30 Days
- Conservation:
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Between 8ºC - 16ºC (46ºF - 60ºF)
Truffle Shells
Ingredients: Truffle Shells
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Metallic red cocoa butter
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Q.S.IBC White cocoa butter
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Q.S.IBC Black cocoa butter
Preparation: Truffle Shells
- Spray two half-sphere molds with a layer of white cocoa butter using an airbrush, creating a speckled effect.
- Follow this with a light layer of metallic red cocoa butter.
- Then spray the mold with black cocoa butter so that it covers the mold completely.
- Once the cocoa butters have set, cast the shells using a dark couverture such as Cacao Barry® Alto el Sol 65% Dark Couverture.
View tools
- Paper towel
- Large scraper
- Airbrush
- Cacao Barry® 3cm/1.2” half-sphere molds
- Spatula
Hazelnut Praliné
Ingredients: Hazelnut Praliné
Preparation: Hazelnut Praliné
- Combine all ingredients in a bowl, and mix thoroughly.
- Agitate the mixture on the tabletop until it reaches 22°C/72°F, then allow it to cool until it reaches a pipeable consistency.
View tools
- Bowl (s)
- Large scraper
- Large offset spatula
- 2.5cm/.8” cutter or piping tip
- Spatula
Grapefruit and Pepper Compote
Ingredients: Grapefruit and Pepper Compote
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0.4 ozSugar #1
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0.3 ozNH pectin
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4.6 ozPink grapefruit puree
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0.4 ozAndaliman pepper
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1.6 ozSugar #2
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0.7 ozglucose syrup
Preparation: Grapefruit and Pepper Compote
- Combine the first quantity of sugar with the NH Pectin. Stir to combine thoroughly, and set aside.
- Add the peppercorns to the grapefruit purée in a saucepan. Heat until the mixture reaches 40°C/104°F.
- Whisk in the pectin/sugar mixture. Once it is thoroughly dissolved, add the second quantity of sugar and the glucose syrup. Cook to 106°C/223°F or 78°Bx
- Allow to cool completely then transfer to a piping bag..
- If you find the compote has set too hard and is not a pipable consistency, process it in a blender or food processor before transferring it to a piping bag.
View tools
- Cooktop
- Saucepan
- Piping Bag
- Bowl(s)
- Thermometer and/or refractometer
- Spatula
Citrus Ganache
Ingredients: Citrus Ganache
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2.1 ozPink grapefruit puree
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1.1 ozLemongrass purée
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0.5 ozCandied lemon peel
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0.9 ozPassion fruit purée
Preparation: Citrus Ganache
- Bring the pureés and candied peel to a boil in a small saucepan.
- Remove the mixture from the heat and cool slightly to 75°C/167°F.
- Pour the purée mixture over the chocolates in a tall recipient and blend until emulsified.
- Allow to cool, then transfer to a piping bag.
View tools
- Cooktop
- Saucepan
- Tall recipient
- Thermometer
- Piping Bag
- Spatula
Hazelnut Filling and Crunch Layer
Ingredients: Hazelnut Filling and Crunch Layer
Preparation: Hazelnut Filling and Crunch Layer
- Combine all ingredients in a bowl and mix well.
- Agitate on the tabletop until the temperature of the mixture reaches 24°C/75°F.
- Using a rolling pin, spread the mixture in a thin, even layer between two sheets of parchment paper.
- Allow to set, and then cut rounds using a 2.5cm/.8” cutter or piping tip.
View tools
- Rolling pin
- Bowl (s)
- Large scraper
- Large offset spatula
- Parchment or guitar sheets
- 2.5cm/.8” cutter or piping tip
- Spatula
Assembly
Ingredients: Assembly
Preparation: Assembly
- Place a small amount of Crispearls™ into each of the shells in one of the molds.
- Pipe the praliné filling over the Crispearls™, leaving room for the next layer.
- Place a circle of the crunch layer over the praliné filling.
- Set this mold aside to allow the filings to crystallize.
- Working with the second mold, fill each shell approximately ⅓ of the way with compote, and allow to set.
- Fill the remainder of each shell with citrus ganache, leaving room for the crunch layer.
- Place one of the crunch layer rounds into each shell.
- Finish both sets of shells with a layer of ganache to cap them, removing any excess.
- Glue the half-spheres together using the citrus ganache and set aside to crystallize.
View tools
- Piping Bag
- Large scraper
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