Vanilla, Tonka Bean, and Fleur de Sel Truffles

Name: Vanilla, Tonka Bean, and Fleur de Sel Truffles
Yield: 20 g
Ingredients: 139 g heavy cream 33%; 1 pcs vanilla; 1 pcs Tonka beans; 15 g glucose syrup; 15 g Sorbitol; 15 g Dextrose; 298 g Chocolate, white; 30 g 82.5% butter; 2 g Fleur de sel salt; 100 g Milk chocolate; 100 g Natural hazelnut paste; 3 g Fleur de sel salt; 2 g Tonka beans

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Exquisite homemade truffles featuring a delicate vanilla ganache, gianduja, and a touch of fleur de sel.

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Method

Combine the cream with the glucose syrup, sorbitol, dextrose, vanilla, and tonka bean.

Heat until it just begins to simmer, then pour over the chocolate.

Blend with an immersion blender, add the softened butter, and emulsify.

At 29 °C, pipe the ganache into the prepared shells.

Combine all the gianduja ingredients, blend until smooth, and temper.

Pipe the gianduja directly on top of the ganache.

Allow the truffles to set for 12 hours, then seal the bases.

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Vanilla, Tonka Bean, and Fleur de Sel Truffles

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