- A recipe by Gaël ETRILLARD
For 20 pieces – SILIKOMART « Truffles 20 » and « Truffles 40 » – moulds
Ingredients
Egg whites – 125 g
Egg whites powder – 8 g
Sugar – 100 g
White chocolate 34% – 37 g
Ground almond – 125 g
Ginger powder – 12 g
Sieve ground almond with ginger powder.
Set aside.
Blend egg whites with egg whites powder
with immersion blender and start to whip up
in medium speed.
In the meantime, melt chocolate at 45°C.
When the egg whites are getting foamy, increase the speed and add sugar gradually.
Once the sugar is all in and the egg whites are stiff, fold in the ground almond.
Fold in with chocolate and spread in a 30x20cm frame.
Bake at 170°C for 12mn in ventilated oven.
Cool down and freeze.
Cut out 2cm diameter discs for the base.
Keep in the freezer for assembly.
Pipe the coconut whipped ganache in the 4cm moulds and push the confit insert in.
Closed with sponge and freeze.
Dip in glaze and decorate.
Gael Etrillard is an internationally renowned pastry chef, known for his mastery of patisserie and his ability to combine traditional techniques with modern innovations.
His outstanding career and numerous awards have made him a household name in the world of patisserie.
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