Today we're going to make a simple Ganache recipe here we're going to listen to truffles, so the first job is to take our whipping cream a 145 grams and are inverted sugar, I’m going to bring that to the boil. Okay here I have some 70% percent chocolate, a 160 grams, pour that into a larger bowl, and here I've got 25 grams of unsalted butter at room temperature cut up quite small.
So once the creams boiled take it off the boil, then were going to pour over our chocolates in about one-third, let that sit for two seconds and with your spatula remember to just to start in the middle and you baby do baby stirs and what were doing is just demulsifying the fat and the water, another third, so what we’re looking for is a really smooth mayonnaise, emulsified kind of consistency.
Once all the creams in really smooth silky consistency, start adding your butter so I'm going to pipe this now after it’s set but
if you wanted to know you could also pour this into a frame that is set and then cut it and then dip it and now I’m going to pass through here in a bit of silicon I’m going to stick very small amount of the ganache on the paper just so it sticks and doesn't move when we pipe it now I’m going to pipe in a position called Venus nipples just very classic truffles, so keep the pressure on in my hand, twist it in between my thumb and my index finger okay so I'm going to hold it where I want the truffle to finish, pipe and then let it bulge out and then I’m going to pull up, okay so if you want to do that you can also the logs, we also do here I’m going to draw a continuous line and once it is set we can cut into logs. Keep the piping back to do the work, keep an even pressure so it's a consistent size so that's how we make and pipe connection.
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