Apple & Brandy Truffle
Ingredients
- 225g Apple Puree (SCF0850)
- 25g Lemon Juice
- 8g Pectin (SCA132)
- 250g Caster Sugar
- 60g Glucose (SCA119)
- 5g Tartaric Acid (1 to 1 – tartaric acid crystals (SCA134) and water dispersed together)
- 60g Glucose (SCA119)
- 300g Whipping Cream (SCM280P)
- 10g Invert Sugar (SCA107)
- 400g Cacao Barry Ghana (SCC106B)
- 40g Butter
- 75 Milk Truffle Shells (SCS401)
- 150g Milk Chocolate for enrobing (SCC106B)
- 30g Truffle Powder Green for decoration (SCC823A)
- 25ml St. Remy XO Brandy 60% Concentrated Alcohol
Method
Tart apple paté de fruit meets rich brandy ganache in this exquisite Origin chocolate and alcohol truffles recipe. Pairing the crisp sweetness of a green apple with the powerful cacao hit of Cacao Barry Origin Ghana 40% Milk Chocolate, these eye-catching truffles will surprise you with their moreishness!
How to make Apple and Brandy Truffles:
Approx. 75 truffles at 10g each.
Apple Pate de Fruit
- Heat the apple purée and lemon juice then whisk in the pectin with 50g of the caster sugar
- Boil, stirring for 2-3 minutes, then add the remaining sugar and glucose
- Cook to 107°C
- Remove from heat and add the Tartaric solution
- Cool then blitz in a hand blender to loosen for piping
- Pipe into the milk chocolate truffle shells (SCS401) to half full
Brandy Ganache
- Heat the glucose, cream, sugar and Ghana Origin milk chocolate gently in the microwave until an emulsion can be reached
- Then add the butter in cubes, followed by the St. Remy XO brandy, and combine well
- Pipe into the milk chocolate truffle shells (SCS401) on top of the Apple Pate de Fruit, close off with chocolate and allow to set
- Enrobe each truffle in more tempered Ghana and roll in green truffle powder (SCR823A) or Hybrid Petal Dust
Enjoyed this recipe? Next time, liven it up by swapping the apple purée for passion fruit, switch the calvados for neutral alcohol, and roll in yellow truffle powder!
Approximate costs
Add ingredients to your order
Keylink
Pectin 200g
SCA132
MSK's Slow-Set Pectin is the perfect pectin for making pâte de fruits. It's a yellow pectin (pectin jaune)...
In-stock: 8
Glucose Syrup
Confectionery Glucose Syrup
with 38 Dextrose Equivalent
SCA119
Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the p...
In-stock: 676
Keylink
Tartaric Acid 500g
SCA134
Will convert sucrose to invert sugar which makes your sugar more pliable and easier to work with. A white, almost crysta...
In-stock: 5
Kerry Foods
KerryMaid Whipping Cream Alternative
Minimum fat content 30.5%
SCM280P
A long-life alternative to fresh cream, the KerryMaid whipping cream is perfect for making ganache. It has a smooth, bal...
In-stock: 51
Invert Sugar and Invertin
Invert Sugar Paste
SCA107
Used to hold in moisture (it is hydroscopic and draws in moisture from the surrounding environment) and causes substance...
In-stock: 98
Cacao Barry
Cacao Barry Origin Milk Chocolate; Ghana
Chips; Minimum Cocoa Solids 40.5%
SCC1106B
Out of stock - Due in: 07th May
(Please allow 2-3 days for dispatch)
CCW
Milk Chocolate Truffle Shells
Weight 2.7g, Diameter 25.5mm, Height 22mm
SCS401
Classic milk chocolate truffle shells, ready to be filled! With the well-known classic milk chocolate flavour, the...
In-stock: 298
Ravifruit Ambient Purees - in 6 x 1kg Cases
Ravifruit Apple Puree
Ambient Pasteurised Fruit Puree
SCF0850
These purées are ideal for making fruit ganache, ice creams, desserts and patisserie. They contain 90% fruit and...
In-stock: 14
Brandy and Cognac
St.Remy XO Brandy 60% vol Concentrated Alcohol
(Duty paid of £4.31 per litre) PET Bottle
SCL122P
The number one French brandy in the world, St. Rémy is distilled and blended in the tiny village of Macheoul near...
In-stock: 11