White Truffles
Ingredients
- 1000 g.
- Miravet
- 280 g.
- Cream 35 % M.G.
- 155 g.
- Sugar
- 187 g.
- Butter
- 95 g.
- Orange liquor
- c/s
- Vanilla
Elaboration
Boil the cream with sugar and pour on top of the Miravet chocolate. Add liquor and vanilla. When all is at 40ºC combine with butter. Let it rest in a refrigerator until it cools down. Whip it without hardening.
Assembly and finishing
1.Cover with Miravet creamy texture.
Temperatures and baking time are tentative.