recipes

Tea Truffles

Tea Truffles

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Ingrediënten

  • 2.5 70g Dark couverture chocolate
  • 3.5 100g Milk couverture chocolate
  • 5 tbsp 70 ml Milk
  • 2 tbsp 30 ml Heavy cream
  • 1 ½ tsp 10 g Glucose syrup or simple syrup
  • 1 oz 20 g BLack tea Leaves (such as Earl Grey)
  • 2 tsp 10g Butter
  • About 150g milk couverture chocolate for dipping
  • Cocoa powder for dusting

Instructies

  • Chop up the chocolate and melt in a bain-marie.
  • Boil the milk with the cream and glucose syrup.
  • Add the tea and let steep for 4 minutes.
  • Sieve through cheese cloth and press all the liquid out of the cloth.
  • Mix the liquid and the butter into the melted chocolate.
  • Homogenize the mixture with an immersion blender, i.
  • e.
  • mix for 5 minutes without letting air in.
  • (Don’t lift the blender out of the liquid!
  • ) Let cool, then cream with a hand mixer.
  • Fill a piping bag fitted with a round nozzle and pipe many lines onto parchment paper.
  • Chill until firm in the refrigerator.
  • Cut into 1¼ in (3.
  • 5 cm) pieces.
  • Melt the milk chocolate, let cool, and cover the truffles with it.
  • Dust with cocoa powder.
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Recipe Category Dessert
Country Austria / European

Mocha Truffles

Mocha Truffles

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Ingrediënten

Ingredients for about 120 Pieces

  • ¾ cup 200 ml Heavy cream
  • 3½ tbsp 50 g Butter
  • 1½ tbsp 30 g Honey
  • 3 tbsp Instant coffee powder
  • 14 oz 400 g Milk couverture chocolate
  • 3.5 oz 100 g Dark couverture chocolate
  • ⅓ cup 8 cl Coffee Liqueur
  • 120 White chocolate truffle shells small, hollow chocolate balls
  • About 17.5 oz 500 g Dark couverture chocolate to coat

Instructies

  • Briefly boil the heavy cream, butter, honey, and instant coffee powder and then remove from the heat.
  • Melt both chocolates and dissolve them in the cream.
  • Flavor with coffee liqueur.
  • Let cool.
  • (It should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!
  • ) Fill a piping bag fitted with a round nozzle and fill the truffle shells.
  • Chill the truffles overnight.
  • Melt the dark chocolate and let cool.
  • Cover the hole in the truffle shell using a parchment paper cone to pipe the dark chocolate.
  • Chill for another hour.
  • Dip the truffles in the rest of the chocolate with the help of a fork.
  • Place on a glazing rack and roll around to create a pattern.
  • Place truffles on parchment paper and let harden.
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Recipe Category Airfryer / Chocolate / Dessert
Country Austria / European

Apricot Pralines

Apricot Pralines

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Ingrediënten

Ingredients for about 120 Pieces

  • ¾ cup 200 ml Heavy cream
  • 5 tbsp 70 g Butter
  • 1 tbsp 20 g Glucose syrup, (or simple syrup,)
  • 500 g White couverture chocolate
  • ½ cup 120 ml Apricot brandy
  • 3 tbsp 40 ml Apricot liqueur
  • 120 Milk chocolate truffle shells small, hollow chocolate balls dipping
  • About 10.5 oz 300 g Milk couverture chocolate for
  • 3 oz 80 g White couverture chocolate for decorating
  • Brittle finely ground

Instructies

  • Briefly boil the heavy cream, butter, and glucose syrup and then remove from the heat.
  • Chop up the white chocolate and melt in the cream.
  • Flavor with apricot brandy and liqueur.
  • Let cool.
  • (It should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!
  • ) Put the mixture in a piping bag fittd with a round nozzle and use it to fill the truffle shells.
  • Chill, preferably overnight.
  • Melt the milk chocolate and let cool.
  • Fill a cone made with parchment paper and pipe the chocolate in to cover the hole in the truffle shell.
  • Chill for another hour.
  • Dip the pralines in the rest of the chocolate with the help of a fork and let them drip completely.
  • Place on a baking sheet lined with parchment paper.
  • Temper the white chocolate, fill a parchment paper cone, and use it to pipe thin lines over the pralines.
  • Sprinkle with finely ground brittle and let dry.
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Recipe Category Chocolate / Dessert / Fruit
Country Austria / European

Bartlett Pear Pralines

Bartlett Pear Pralines

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Ingrediënten

Ingredients for about 120 Pieces

  • ¾ cup 200 ml Heavy cream
  • 4¼ tbsp 60 g Butter
  • 2½ tbsp 50 g Glucose syrup (or simple syrup, see p. 40)
  • 16 oz 450 g Milk couverture chocolate
  • ½ cup 120 ml Poire Williams
  • 120 Milk chocolate truffle shells small, hollow chocolate balls
  • About 10.5 oz 300 g milk couverture chocolate for dipping
  • Confectioner’s sugar

Instructies

  • Briefly boil the heavy cream, butter, and glucose syrup and then remove from the heat.
  • Chop up the milk chocolate and melt in the cream.
  • Flavor with Poire Williams.
  • Let cool.
  • (It should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!)
  • Put the mixture in a piping bag fitted with a round nozzle and use it to fill the truffle shells.
  • Chill, preferably overnight.
  • Melt the milk chocolate and let cool.
  • Fill a cone made with parchment paper and pipe the chocolate in to cover the hole in the truffle shell.
  • Chill for another hour.
  • Dip the pralines in the rest of the milk chocolate with the help of a fork and let them drip completely.
  • Roll in confectioner’s sugar and shake off the excess.
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Recipe Category Chocolate / Dessert / Fruit
Country Austria / European

Riesling Brandy Pralines

Riesling Brandy Pralines

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Ingrediënten

  • Ingredients for about 120 Pieces
  • ¾ cup 200 ml Heavy cream
  • 4¼ tbsp 60 g Butter
  • 2½ tbsp 50 g Glucose syrup (or simple syrup,)
  • 14 oz 400 g Milk couverture chocolate
  • 3.5 oz 300 g Dark couverture chocolate
  • ½ cup 120 ml Riesling brandy
  • 120 Dark chocolate truffle shells small, hollow chocolate balls
  • About 10.5 oz 300 g Dark couverture chocolate for dipping
  • Cocoa powder to coat

Instructies

  • Briefly boil the heavy cream, butter, and glucose syrup and then remove from the heat.
  • Chop up the milk and dark chocolate and melt in the cream.
  • Flavor with Riesling brandy.
  • Let cool.
  • (It should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!
  • ) Put the mixture in a piping bag fitted with a round nozzle and use it to fill the truffle shells.
  • Chill, preferably overnight.
  • Melt the dark chocolate and let cool.
  • Fill a cone made with parchment paper and pipe the chocolate in to cover the hole in the truffle shell.
  • Chill for another hour.
  • Dip the pralines in the rest of the dark chocolate and let them drip completely.
  • Roll in cocoa powder and shake off the excess.
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Recipe Category Chocolate / Dessert
Country Austria / European

Wild Strawberries With Mint Gelatin

Wild Strawberries With Mint Gelatin

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Ingrediënten

  • 1⅔ cup 400 ml Champagne (or dry sparkling wine)
  • 1 Small bundle of mint
  • Juice of 3 lemons
  • 5 tbsp Granulated sugar
  • 3 Sheets gelatin
  • 10.5 oz 300 g Wild strawberries
  • Confectioner’s sugar for dusting
  • Mint leaves to garnish

Instructies

  • Wash the mint, let drip, and pull off the leaves.
  • Boil with champagne, lemon juice, and sugar, let cool, and let steep for a day in the refrigerator, covered.
  • Warm slightly, sieve, and stir in moistened gelatin.
  • Stir over ice until cold.
  • Sort the wild strawberries and place on chilled plates.
  • Cover with mint gelatin, dust with confectioner’s sugar, and garnish with mint leaves.
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Recipe Category Dessert / Fruit
Country Austria / European

Berries With Honey Ice Cream Sauce

Berries With Honey Ice Cream Sauce

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Ingrediënten

Ingredients for 4–6 Serving

  • 1 cup 250 ml Milk
  • 1 cup 250 ml Heavy cream
  • ¾ cup 250 g Honey
  • 4 Egg yolks
  • 2 Eggs
  • 1 cup 250 ml Whipped cream
  • 7 tbsp 100 ml Champagne (or dry sparkling wine)
  • About 1.25 lbs 600 g berries according to taste (such as wild strawberries, raspberries, blackberries, etc.)
  • 1 tsp Confectioner’s sugar
  • 3.5 oz 100 g Couverture chocolate
  • Mint leaves to garnish

Instructies

  • For the honey ice cream sauce, boil milk, cream, and half of the honey.
  • Beat the egg yolks, eggs, and the rest of the honey.
  • Mix in the hot milk mixture, stirring constantly.
  • Whisk the liquid in a bain-marie until the consistency becomes thicker.
  • Let cool and freeze in an ice cream machine.
  • Add the whipped cream while it is freezing.
  • Let the ice cream sit at room temperature for a short time.
  • Mix with champagne just before serving.
  • Sieve about 5 tbsp of the berries and mix this purée with the rest of the berries and the confectioner’s sugar.
  • Warm the chocolate, fill a small paper cone or piping bag, and pipe onto plates decoratively, such as in a leaf shape.
  • Place the honey ice cream sauce and marinated berries on the plates and garnish with mint leaves.
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Recipe Category Dessert / Fruit
Country Austria / European

Prickly Pear With Raspberries And Almond Foam

Prickly Pear With Raspberries And Almond Foam

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Ingrediënten

  • 7 tsp 100 ml Almond milk (reduced milk with almonds soaked in it for ½ a day, can be replaced with heavy cream flavored with almond oil)
  • ½ cup Double cream can be replaced with equal parts mascarpone and heavy cream
  • 4¼ cups 550 g Confectioner’s sugar
  • 4 Prickly pears
  • 7 oz 200 g Raspberries

Instructies

  • Mix together the almond milk, double cream, and confectioner’s sugar.
  • Fold in the whipped cream.
  • Halve the prickly pears and spoon out the meat.
  • Place some almond foam on plates and some in the prickly pears halves.
  • Place raspberries on top and the meat of the prickly pear next to it.
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Recipe Category Dessert / Fruit / Nuts
Country Austria / European

Lime Cream With Kiwi

Lime Cream With Kiwi

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Ingrediënten

Ingredients for 6–8 Servings

  • ¼ cup 60 g Granulated sugar to caramelize
  • ¼ cup 6 cl Lime juice
  • 2 Sheets gelatin
  • 7 tbsp 100 ml Yogurt for the cream
  • 2 –3 Egg whites
  • About 1 tbsp granulated sugar for the egg whites
  • 2 –3 tbsp whipped cream
  • 8 –10 Medium sized kiwis
  • 2 tbsp Simple syrup see p. 40
  • 1 tbsp Bacardi rum
  • ½ cup 125 ml Yogurt to garnish
  • 1 –2 Sprigs of mint to garnish
  • Butter for the molds
  • Confectioner’s sugar for dusting

Instructies

  • Cook the sugar with ⅓ of the lime juice to a light brown caramel.
  • Deglaze with the rest of the lime juice.
  • Add cold water to the gelatin, remove excess, and dissolve in the caramel.
  • Stir in the yogurt and sieve the mixture.
  • Stir over ice until cold.
  • Beat the egg whites to firm peaks with sugar and fold into the cooled mixture.
  • Finally, fold in the softly whipped cream.
  • Fill lightly buttered molds with the lime cream and chill for 1–2 hours.
  • Cut the peeled kiwis into thin slices—set one aside to garnish— and marinate for about 1 hour in simple syrup and Bacardi.
  • Sieve the set aside kiwi with the seeds and mix with yogurt.
  • Set the cream forms briefly in hot water and place the creams in the middle of plates.
  • Place the drained kiwi slices around them and spoon some kiwi yogurt over the lime cream.
  • Garnish with mint and dust lightly with confectioner’s sugar.

Notes / Tips / Wine Advice:

Don’t use kiwis that are too ripe, otherwise the typical sour taste of kiwi will be lost.
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Recipe Category Dessert / Fruit
Country Austria / European

Sweet Woodruff Cream With Lime Sauce

Sweet Woodruff Cream With Lime Sauce

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Ingrediënten

Ingredients for 8 Servings

  • 2.5 oz 70 g Fresh sweet woodruff
  • 7 tbsp 100 ml Milk
  • 3 Sheets gelatin
  • 2 Egg yolks
  • 2 Eggs
  • ⅓ cup 80 g Granulated sugar
  • 1¼ cups 300 ml Whipped cream
  • Mint and woodruff leaves to garnish

For the Lime Sauce

  • ⅓ cup 80 g Granulated sugar
  • 4¼ tbsp 60 g Butter
  • 4 tbsp Lime juice
  • 1 Egg yolk

Instructies

  • Remove the sweet woodruff from the stems and boil for 1–3 minutes in milk.
  • Pour through a sieve and dissolve moistened, wrung out gelatin in the milk.
  • Cream the egg yolks, eggs, and sugar and pour the milk in slowly while stirring constantly.
  • Stir until cool.
  • Mince the woodruff and fold in with whipped cream.
  • Fill molds and chill for 3 hours.
  • For the lime sauce, cook butter and sugar to medium brown caramel while stirring.
  • Stir in half of the lime juice a spoonful at a time.
  • Mix the hot liquid with the egg yolks in a blender and then mix in the rests of the lime juice.
  • Place the molds briefly in hot water.
  • Place lime sauce on each plate and a sweet woodruff cream on top.
  • Garnish with woodruff and mint.
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Recipe Category Dessert / Sauce
Country Austria / European
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