John Myers
Confectionery: Amarene Marzipan – Truffle
The perfect confectionery: amarene marzipan – truffle recipe with a picture and simple step-by-step instructions.
- 63 Hollow body, cylindrical
- 100 g Marzipan
- 50 g Powdered sugar
- 100 g Cream
- 30 g Honey
- 35 g Amarena syrup
- 50 g Amarena cherries
- Finely chop the Amarena cherries. Roughly cut the marzipan into cubes. The Amarena syrup can also be replaced by Amarena liqueur, depending on your taste, or if you have it.
- Put all ingredients, except for the hollow bodies and the chopped cherries, in a bowl and mix vigorously with a hand blender. Now add the cherries.
- Fill into a piping bag or use a spoon to fill the hollow body with it, just below the edge.
- Then cover with the same type of couverture. It works best if the couverture, slightly warmed in a water bath, is picked up with a tablespoon and scraped off in portions with a coffee spoon.
- After the first tasting, I would slightly change the ratio of marzipan / Amarena cherries in favor of the cherries.
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