Vanilla cream truffle
Recipes
30 Stanniolkapseln,
200 g semi-dark couverture for pouring;
½ cup of whipped cream (100 g),
½ vanilla bean, 50 g Butter,
75 g whole milk couverture,
75 g white couverture;
100g semi-bitter couverture to close,
50g whole milk couverture to decorate.
Place tinfoil capsules on a wire shelf. Put parchment paper underneath. Melt the semi-bitter couverture (see box Site). Fill the capsules. After about two minutes, turn the capsules over and let the couverture run out. After another two minutes, turn it over again and refrigerate. In this way, only a thin coating of couverture remains stuck in the stick capsules. For the filling, briefly bring the cream with the pulp of half a vanilla pod to the boil, melt the butter in it. Coarsely chopped couverture (Whole milk- and white couverture) add and process to a smooth cream, stirring constantly. Spread the mixture on the capsules and chill again for about two hours. Melt the remaining semi-dark couverture, in a parchment piping bag (or a piping bag with a small perforated nozzle) fill and seal the capsules with it. With a little dissolved whole milk couverture spiral, Grid- or sprinkle striped patterns on the truffles (per piece approx. 80 Calories).