Romanova
Novokuznetsk
I am the pastry chef of the Rosemarycake brand and the founder of the online confectionery school @rosemarycake.school.
I create magic cakes and teach magic to others!
Many years of practice, training with famous chefs in Europe have helped me to achieve a high level of skill and find my own individual style.
At my school, students from all over the world learn to create cool cakes simply and from ordinary ingredients, unique decor in simple techniques, 3D and multi-tiered cakes with wow effects, sell their desserts expensively and attract plenty of customers.
The Rosemarycake brand is particularly popular in our region; the orders are scheduled for several months ahead. You will achieve the same success in your pastry business!
MINT CHOCOLATE TRUFFLES
Ingredients
(for 20 pcs)
- White chocolate ganache* 150 g
- Custard** 150 g
- Green food coloring (gel) optionally
- Mint essential oil to taste
- Chocolate capsules for sweets 20 pcs
- *White chocolate ganache
- Cream 33–35% fat 136 g
- White chocolate 280 g
- GRANDPRO Cake margarine 39 g
- **Custard
- Milk (cow’s or any alternative) 149 g
- PrebioSweet complex sugar substitute 10 g
- PrebioSweet complex sugar substitute 68 g
- Corn starch 25 g
- Sugar-free white chocolate 99 g
- GRANDPRO Cream margarine 24 g
cooking
Assembling the dessert
- Put the ganache and the custard in the bowl of a mixer, add green food coloring and mint essential oil.
- Mix the mass until fluffy.
- Put the cooked mint chocolate cream in chocolate capsules.
*White chocolate ganache
- Cook the ganache by equalized temperatures method. Preheat cream to 50°C; microwave chocolate in short increments. It is important not to overheat the chocolate above 45°C.
- Combine and emulsify cream and chocolate.
- When the chocolate emulsion cools down to 35–40°C, add softened margarine and whisk the ganache with an immersion blender.
- Cover the cooked ganache with cling film in contact and put it to a refrigerator for stabilization for at least 6 hours.
- After stabilization, you may use ganache as a filling for sweets or as a semi-finished product for creams and mousses.
**Custard
- Combine milk, sweetener, egg yolks, and corn starch in a heavy-bottomed saucepan, boil the mixture until thickened or up to 83°C.
- Add white chocolate to the custard base, stir until smooth.
- When the custard cools down to 40–45°C, add GRANDPRO Cream margarine and stir well again. If necessary, whisk with an immersion blender.