Servings: 100 truffles
Equipment
- 1 Stovetop
- 1 pan
- 1 Whisk
- 2 basins
- 1 Piping Bag
- 1 Thermometer
- 1 Bowl
- 1 Spatula
- 1 Saucepan
- 1 Microwave
- 1 Parchment Paper
Ingredients
- SMET White Chocolate Truffle Shells
- Veliche Pailleté Feuilletine Crispy Crunchy Crepe Flakes
- Allez Caramel Flakes
- Belcolade Blanc Selection 30% White Couverture Chocolate Discs
- Candied orange pieces
- 500 g Granulated sugar
- 16,6 centiliters Water
- 145 g Orange blossom water
- 5 g Orange zest
Instructions
- Using water, boil the granulated sugar to 122°c.
- Remove the pan with sugar syrup from the heat and add the orange blossom water and the orange zest.
- Gently stir the orange blossom water and the zests into the sugar syrup.
- Pour the mass into two basins.
- Repeat this process continuously until the mass cools down to 30°C.
- Sieve the mixture so that the zest is extracted from the sugar syrup.
- Using a piping bag, squeeze the sugar syrup into the liquid truffles.
- Leave the liquid truffles to stand for 12 hours, in order for a thin crystallisation layer to form.