Making truffles, ganache, coulis,

Discussion in 'Professional Pastry Chefs' started by commis, Dec 11, 2013.

  1. commis

    commis

    Messages:
    13
    Likes Received:
    10
    Exp:
    Line Cook
    any advice on making truffles for me? I'm 16 years old and I absolutely love cooking and baking! Now this was my first time making a truffle, originally I thought I completely failed due to the consistency of my ganache. It had been a tad bit to thin. But I I attempted to fix this by mixing in more melted chocolate. Eventually I after putting it in the freezer for 15 min it had been thick enough to work with...seeing as I am a true armature any advice from an experienced chef ,pastry chef ... Well just about any one who has additional information for me I would greatly appreciate it!
    Advice on:
    ***Truffles
    *Coulis,
    **How to thicken a coulis properly.
    *Garnishing
    *Pastry sauces
    -Carmel sauce
    -coulis
    -Gastriques
    ... Anything?
    I'm planning on making about 120 truffles for Christmas and I would like to use a free and red coulis that would have a great flavor combination... I was thinking kiwi and strawberry?

    I had tried rolling truffles I in coco powder but did not like my end product...
     
    Last edited: Dec 11, 2013
  2. flipflopgirl

    flipflopgirl

    Messages:
    4,436
    Likes Received:
    397
    Exp:
    Retired Hospitality
    youtube has scads of tutorials just there for the taking so take advantage of the info.

    Other than that, the best advice I can give is to work with the very best ingredients you can afford and continue to practice!

    Also, if you come across a recipe that doesn't work out, repeat it only one time then find another.

    Bad recipes are more common than one would think and IMO just not worth the $$ of ingredients invested to get it right.

    Welcome to CT!

    mimi
     
  3. commis

    commis

    Messages:
    13
    Likes Received:
    10
    Exp:
    Line Cook
    Thank you!!