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Confectionery: Raspberry – Truffle

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Confectionery: Raspberry – Truffle

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

  • 60 g Raspberry pulp
  • 50 g Sugar
  • 25 g Egg yolk
  • 150 g White couverture
  • 15 g Raspberry spirit
  • 30 g Butter
  • 40 Sphere hollow body made of white chocolate
  1. Finely chop the couverture.
  2. Mix the raspberry pulp with the sugar and bring to the boil briefly.
  3. Remove the raspberry mixture from the heat and add the egg yolks. Mix everything well.
  4. Heat the raspberry / egg mixture up to “rose” (85 – 87 ° C). Not cook.
  5. Add the chopped couverture. Stir until it has completely dissolved.
  6. Now add the raspberry brandy and mix well.
  7. When the mixture has cooled to around 30 ° C, stir in the soft butter, which is room temperature.
  8. Pour into a syringe or a piping bag and fill into the cavity.
  9. Let cool a little and seal with white couverture.
Dinner
European
confectionery: raspberry – 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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