Week 2 - Early Grey Truffles
Week 2 - Early Grey Truffles
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Covid hit our home this week. I can't believe that after more than two years, I finally got it when I'm back at school and when each day counts.
Covid hit our home this week. I can't believe that after more than two years, I finally got it when I'm back at school and when each day counts.
Not only was I feeling incredibly sick, spending my days in bed alternating between sleep and bedridden consciousness, but I was also so sad and disappointed to miss my second pastry class. I was also so concerned that I would lose out on valuable lessons taught that day and be so far behind when I returned.
When I returned to school for Week 3, I found a new class partner who had also been sick for Week 2, and we decided to make up the missed class together. We made these Earl Grey Truffles during Week 5 when we made Mendiants and Dipped Chocolates. By then, these chocolates seemed so easy, and I couldn't believe I was actually worried about missing out. Yes, I do suffer from FOMO!
The Earl Grey Truffles pictured above are made by filling pre-made chocolate shells. By Week 5, I had already learned how to make molded chocolate and fill them. So these seemed easy in comparison since I didn't have the extra step of making the chocolate shells.
The Earl Grey Truffles pictured above are made by filling pre-made chocolate shells. By Week 5, I had already learned how to make molded chocolate and fill them. So these seemed easy in comparison since I didn't have the extra step of making the chocolate shells.
* This is my partner, Sharon. She's a vegan baker and is awesome! We had fun working together and complemented each other.
We steeped Earl Grey tea leaves in heavy cream, strained the tea leaves, and then poured the hot flavored cream over chocolate to make the ganache. The ganache is left to set up until it's thick enough to pipe into the chocolate shells.
Then we covered the round chocolate shell hole with tempered chocolate and let the chocolate set up before dipping the chocolate balls in tempered chocolate.
I love earl grey tea, so I liked the earl grey flavored ganache. If you enjoy tea, I think you'd also like these.
Earl Grey Truffle Recipe
Earl Grey Truffle Recipe
Adapted from On Baking book
2 oz glucose/corn syrup
1/2 oz of earl grey tea
9 fl. oz heavy cream
7 oz milk chocolate
7 oz bittersweet chocolate
Pre-made chocolate ball shells
Milk chocolate to enrobe the truffles
Mise en Place
Weigh the heavy cream into a pot.
If you're using a tea bag, cut the bag and only use the tea leaves. Weigh the tea leaves in a bowl.
Set aside an empty bowl for the strained tea.
Place the glucose or corn syrup next to that bowl. You'll weigh it later directly into the pot.
If your chocolates are in bar form, finely chop the two chocolates and mix in a heatproof bowl.
Do the same for the milk chocolate you'll use for dipping the truffles.
Directions
Lightly boil the heavy cream.
Add the tea, stir, cover the pan, and let the tea steep for 4 minutes.
After your timer goes off, strain the cream into the empty bowl you set aside. Don't press on the tea leaves since it will extract bitter flavors (yuck!).
Weigh the glucose into the pot you used to boil the cream and pour the infused cream over it.
Heat the infused cream again, stirring so the glucose doesn’t burn and is well combined with the cream until it comes to a simmer.
Pour over both chocolates. Stir until you have a silky ganache with no lumps.
Cover the ganache with plastic wrap touching the surface so it does not dry out.
When the ganache has cooled but still a little liquidy. Put in a piping bag and pipe into the premade chocolate ball shells.
Temper your chocolate and pipe it onto the top of the chocolate shell to close it.
When the chocolate has set, temper your chocolate again and then dip them so enrobe them.
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