Caramel Macadamia White Chocolate Truffle
•Posted on August 26 2019
Rich and creamy caramel with a twist - our fruit puree! Sink your teeth into a fruity caramel center coated with white chocolate and finished with a disc of macadamia nut praline.
Written by Nicole Swierczek
•Posted on August 26 2019
Rich and creamy caramel with a twist - our fruit puree! Sink your teeth into a fruity caramel center coated with white chocolate and finished with a disc of macadamia nut praline.
Rated 5.0 stars by 1 users
Expert
Total tastebud happiness right here! These truffles don't just look delicious - these delectable Caramel Macadamia White Chocolate Truffles have a delicious, fruity surprise - our fruit puree! Try Passionfruit, Pineapple, Mango and Banana for an exotic twist on these creamy, caramelly truffles!
200g Heavy Cream
70g Glucose Syrup
150g Sugar
45g Butter
100g Fruit Puree (Passionfruit, Pineapple, Mango, Banana)
TT: Mango Flavor Paste
75g Corn Syrup
70g Sugar
108g Macadamia Nuts, Finely Chopped
60g Butter
Dry melt sugar and glucose to caramel.
Boil cream, add to caramel.
Recook to 230°F (110°C) then add puree.
Recook to 224°F (107°C).
Cool to 95°F (35°C) then beurre mix the butter to emulsify.
Melt butter and add all ingredients.
Spread to uniform thickness on dollar.
Bake 325°F to uniform golden color. Let cool slightly yet still warm.
Cut into round circles to fit inside chocolate molds.
Coat truffle molds with tempered white chocolate that has been prepped with specks of tempered cocoa butter.
Fill molds with exotic caramel, let set 1 hour.
Top with a disc of macadamia nut praline.
Cap with tempered white chocolate.
Rich and creamy with a surprise fruit center! Make them your own by swapping out the flavor of puree, or changing up the color of the cocoa butter to make your own designs.
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