Many years ago my father bought me often under prepared truffles in a shop in Valencia with a very peculiar name: "Children Crying", which as you can read the specialties are homemade pasta and everything connected with homemade sweets and pastries, as well as overseas.
The other day I went and actually three people who were in the shop ask the same thing: the array of truffles, which has the required amount of coverage, flakes, sugar and the papers needed, butter and cream I bought apart.
- INGREDIENTS 200 gr.chocolate coating
- 90 gr.butter
- 125 gr. icing sugar (if you ride your cream), if the purchases are needed mounted fresh 40 gr)
- 200 ml. whipping cream 35% of MG
- 200 gr.chocolate flakes
- truffles small slips
Put the chocolate in a bowl and melt in a water bath to be possible for the bottom of the bowl does not touch the water, when almost melted add butter and 40 gr. icing sugar, stir well with a spatula until all the mixture evenly and let cool.
Note that if the chocolate is warm to mix the cream this is would fall.
whip the cream while we have it cold with the rest of the icing sugar, which durito fits you. (If you buy the cream and mounted need 250 gr. Does not serve the frozen)
If we have chocolate and cold, we slowly mixing with the cream first put 1 / 3 of cream, mix well and add another third cream, mix carefully so that we are not down and the final one-third of cream.
Now put the mixture into a pastry bag with a plain nozzle and large, the shut up and keep it in the refrigerator at least an hour.
Now do heaps with the pastry and batter on the scales and put into paper muffin. You can also do it with two teaspoons.
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