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Confectionery: Egg-Cognac – Truffle

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Confectionery: Egg-Cognac – Truffle

The perfect confectionery: egg-cognac – truffle recipe with a picture and simple step-by-step instructions.

  • 40 g Sugar
  • 50 g Cream
  • 20 g Egg yolk
  • 30 g Cognac
  • 180 g White couverture
  • 40 Ball hollow body made of dark chocolate
  1. Finely chop the couverture.
  2. Mix the sugar and egg yolks together.
  3. Bring the cream to the boil and stir in the egg yolk mixture.
  4. Heat the mixture up to “rose” (85 – 87 ° C). Not cook.
  5. Add the chopped couverture. Stir until it has completely dissolved.
  6. Now add the cognac and mix well.
  7. When the mass has cooled to about 30 ° C, pour it into a syringe or a piping bag and fill it into the cavity.
  8. Let cool a little and seal with dark couverture.
Dinner
European
confectionery: egg-cognac – truffle

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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