Super Truffle Melken Churros Cone
Produtos utilizados
Sobre a receita
Ingredientes
- Churro Truffles:
- 300g Melken Semisweet Chocolate
- 100g of Melken Stuffing and Covering Melken flavor Churros
- 50g of milk cream
- Churro Truffle Bath:
- 400g of TOP Semisweet or Milk Topping
- Truffled Ganache with Churros
- 300g Melken Semisweet Chocolate
- 100g Filling and Covering Melken Churros flavor
- 150g of milk cream
- 1 kg of TOP Topping With Milk or Semisweet
- 20 ice cream cone units
- A Churro Truffled Ganache recipe
- 240g of Granulé Melken of Milk or Semisweet Chocolate
- 20 units of chocolate cones
- 20 truffle units
- 200g Filling and Covering Melken Churros flavor – in tipping point
- 20 truffled cone packing units
Truffles:
ganache
Cone bath cone:
Final assembly:
Modo de preparo
Churro Truffles
Melt the Semisweet Melken Chocolate, according to the package instructions.
Mix with the Filling and Coverage Melken Churros flavor, until it forms a single mass, add the cream and form a smooth ganache, let it rest for 2 hours, to become firmer and completely cold.
Form 20g balls, place on a flat plate lined with PVC film.
Take to the fridge for 30 minutes and book to apply the cover bath.
Churro Truffle Bath
Melt the TOP Coating according to package instructions.
Allow to cool to around 30 to 33 °C.
With the help of two silicone gloves, pass over each truffle ball and then let it rest on a flat surface lined with cling film or butter.
If necessary, apply the second bath.
Take it to the fridge for 10 minutes to finish the crystallization of the TOP Coverage.
Remove the truffles from the fridge and set aside to apply in the final assembly of the cones.
Truffled Ganache with Churros
Melt the Semisweet Melken Chocolate, according to the package instructions.
Mix with the Filling and Covering Melken Churros flavor, until it forms a single mass.
Add the milk cream, always mixing, until it forms a softer ganache.
Book to apply on plated cones.
Cone bath cone
Melt the TOP Coating according to package instructions.
Allow to cool to around 30 to 33 °C.
Apply over silicone molds or paper molds for brigadeiros.
Remove the excess and take it to the fridge to finish the crystallization of the TOP Coverage, thus developing chocolate molds.
Reserve to apply in final assembly.
bath of cones
With the rest of the TOP Coverage that was made in the molds, apply inside each ice cream cone.
Next, turn the cone over, removing the excess coverage, let it drain completely, until it cools down completely.
Carry out a second bath in the cone, only this time, from the outside, or if you prefer, carry out only strokes of the TOP Coverage with the help of a cartridge, forming several strokes.
Take to the refrigerator for the initial crystallization of the TOP Coverage baths on the ice cream cone, for approximately 10 to 15 minutes.
Final assembly
Place the 20 plated cone units upright over a mini cup.
With the help of a pastry bag, apply the Truffled Churros Ganache to almost the edge of the plated cone.
Put a little frosting to finish the finish.
Pass over Granulé.
Next, glue each chocolate shell over the cone.
Apply the Churros-flavored Melken Filling and Coverage using a pastry bag and a “Pitanga” or Frisado tip.
If you prefer, glue a truffle to each cone.