Sweet to me!

Hello

I'm coming back to you after a short break with the promised rules for filling the praline. I hope everyone will find for something for themselves :)

source

Strawberry filling
250g fresh strawberries
200 g of white chocolate

Strawberries are cooked with a small additive (a little on the bottom). When they are beginning to decay, remove from the fire and rub through the sieve to remove the seeds. Let us keep cool and at that time dissolve the chocolate on the water bath or in the microwave. We try to warm her up enough to let her dissolve. We mix to keep the same consistency in the same temperature. We combine strawberries with dissolved chocolate and we have a ready-made filling.

Ginger Ganache
50 ml cream of cream
8 slices of fresh ginger
100g white chocolate

We ginger pick the ginger, cut into thin slices.
Put the slices of ginger into a heated to 82 ° C cream. We leave for about 0.5 h.
Then we remove the ginger. We reheat the cream a little, then add chocolate and mix until it dissolves. I'm ready :)

Coffee Ganache

50 ml cream 36%
3 teaspoons Nescafe Creme
100 g of chocolate (as you like)
We heat the cream to 82 ° C and add coffee, then chocolate. Mix until the chocolate dissolves and get a consistency consistency. And we have finished stuff :)

The rules are authoritative, but I want to share what's delicious.
In the next post I will give a recipe on oreo truffles :)

Do you like this topic? If you have any ideas for confectionery posts, or any questions, I'm looking for suggestions