Need Help-Recipe Cream Center for Chocolate

Discussion in 'Professional Pastry Chefs' started by ontrack5, Dec 8, 2011.

  1. ontrack5

    ontrack5

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    Chocolates I've make currently use a fondant style center....however I recently had a chocolate that had a very smooth, creamy center...not firm like fondant.

    It's not flowing, not firm...I would say a stage above it flowing...

    They call it a buttercream (with various flavors)...so I thought of starting with a buttercream icing recipe, thin it down and decrease the sugar a bit....

    Any thoughts on other starting points?
     
  2. foodpump

    foodpump

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    What kind of shelf life are you looking for?

    With  I. Buttercream, maybe 2-3 mths, max.  If using clarified butter, 4-5 mths

    The more liquid the filling, the more troubles you will have with capping off and failing seals.  You can "doctor" the fondant to melt once inside, a'la cordial cherries. 

    Anyone, anyone who calls fondant a "buttercream" should be made to  go bobbing for apples in the grease trap.  You hear that, marketing people?
     
  3. ontrack5

    ontrack5

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    4-5 weeks...?

    These fillings have the consistancy of about mayo....maybe a bit softer....so I think they would seal fine.

    I just need some starting direction on some type of recipe that would get me similar results.
     
  4. foodpump

    foodpump

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    225 water

    600 sugar

    boil to 119

    225 eggwhite

    700 butter.

    If it's too stiff, you'll have trouble leveling off the ganache so it doesn't hump up in the middle.

    A butter ganache--butter, chocolate, jam/preserves or flavouring, would work well too.