Crunchy Praliné Galaxy Truffles

Crunchy Praliné Galaxy Truffles
Difficult
Makes: 21
  • Good to go
  • Timeless Classics
Adaliman pepper is a rare Indonesian peppercorn related to Sichuan pepper. It has beautiful citrus notes that work well in this recipe. If you are unable to source this unique ingredient, substitute Sichuan peppercorn.
Adaliman pepper is a rare Indonesian peppercorn related to Sichuan pepper. It has beautiful citrus notes that work well in this recipe. If you are unable to source this unique ingredient, substitute Sichuan peppercorn.
Shelf life:
30 Days
Conservation:
Between 8ºC - 16ºC (46ºF - 60ºF)
Containing: 6 Components
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Demonstration video<span>Crunchy Praliné Galaxy Truffles</span>
Demonstration videoCrunchy Praliné Galaxy Truffles

Truffle Shells

Ingredients

Preparation

  1. Spray two half-sphere molds with a layer of white cocoa butter using an airbrush, creating a speckled effect.
  2. Follow this with a light layer of metallic red cocoa butter.
  3. Then spray the mold with black cocoa butter so that it covers the mold completely.
  4. Once the cocoa butters have set, cast the shells using a dark couverture such as Cacao Barry® Alto el Sol 65% Dark Couverture.

 

View tools

  • Paper towel
  • Large scraper
  • Airbrush
  • Cacao Barry® 3cm/1.2” half-sphere molds
  • Spatula

Hazelnut Praliné

Ingredients

Preparation

  1. Combine all ingredients in a bowl, and mix thoroughly.
  2. Agitate the mixture on the tabletop until it reaches 22°C/72°F, then allow it to cool until it reaches a pipeable consistency.

View tools

  • Bowl (s)
  • Large scraper
  • Large offset spatula
  • 2.5cm/.8” cutter or piping tip
  • Spatula

Grapefruit and Pepper Compote

Ingredients

  • 10 g
    Sugar #1
  • 8 g
    NH pectin
  • 130 g
    Pink grapefruit puree
  • 10 g
    Andaliman pepper
  • 45 g
    Sugar #2
  • 20 g
    glucose syrup

Preparation

  1. Combine the first quantity of sugar with the NH Pectin. Stir to combine thoroughly, and set aside.
  2. Add the peppercorns to the grapefruit purée in a saucepan. Heat until the mixture reaches 40°C/104°F.
  3. Whisk in the pectin/sugar mixture. Once it is thoroughly dissolved, add the second quantity of sugar and the glucose syrup. Cook to 106°C/223°F or 78°Bx
  4. Allow to cool completely then transfer to a piping bag.. 
  5. If you find the compote has set too hard and is not a pipable consistency, process it in a blender or food processor before transferring it to a piping bag.

 

View tools

  • Cooktop
  • Saucepan
  • Piping Bag
  • Bowl(s)
  • Thermometer and/or refractometer
  • Spatula

Citrus Ganache

Ingredients

Preparation

  1. Bring the pureés and candied peel to a boil in a small saucepan.
  2. Remove the mixture from the heat and cool slightly to 75°C/167°F.
  3. Pour the purée mixture over the chocolates in a tall recipient and blend until emulsified.
  4. Allow to cool, then transfer to a piping bag.

View tools

  • Cooktop
  • Saucepan
  • Tall recipient
  • Thermometer
  • Piping Bag
  • Spatula

Hazelnut Filling and Crunch Layer

Ingredients

Preparation

  1. Combine all ingredients in a bowl and mix well.
  2. Agitate on the tabletop until the temperature of the mixture reaches 24°C/75°F.
  3. Using a rolling pin, spread the mixture in a thin, even layer between two sheets of parchment paper.
  4. Allow to set, and then cut rounds using a 2.5cm/.8” cutter or piping tip. 

 

View tools

  • Rolling pin
  • Bowl (s)
  • Large scraper
  • Large offset spatula
  • Parchment or guitar sheets
  • 2.5cm/.8” cutter or piping tip
  • Spatula

Assembly

Ingredients

Preparation

  1. Place a small amount of Crispearls™ into each of the shells in one of the molds.
  2. Pipe the praliné filling over the Crispearls™, leaving room for the next layer.
  3. Place a circle of the crunch layer over the praliné filling.
  4. Set this mold aside to allow the filings to crystallize.
  5. Working with the second mold, fill each shell approximately ⅓ of the way with compote, and allow to set.
  6. Fill the remainder of each shell with citrus ganache, leaving room for the crunch layer.
  7. Place one of the crunch layer rounds into each shell.
  8. Finish both sets of shells with a layer of ganache to cap them, removing any excess.
  9. Glue the half-spheres together using the citrus ganache and set aside to crystallize.

 

View tools

  • Piping Bag
  • Large scraper

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Comments

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Submitted by Lilia Radchenko on Thu, 01/11/2024 - 02:49

What is PRN-HA564DASEC? It’s listed as one of the ingredients in step 5.

Submitted by Miranda K - Ch… on Thu, 01/11/2024 - 15:56

Hi, Lilia. Thanks for the heads-up!
It looks like that same issue occurs a few times in this recipe, and we're working on updating it.

In the meantime, PRN-HA564DASEC is Cacao Barry's Pailleté Feuilletine: https://www.chocolate-academy.com/en-US/products/cacao-barry/paillete-f…

If you're in a time crunch, please reach out via the Contact Us link at the bottom of the page or the LiveChat feature, and I'll be happy to provide you with the full updated/corrected recipe.