Hello
I am making some filled Chocolates for my mother for mothers day and I need a hazelnut cream type filling for inside
anyone know of a good one that I can make in a small batch thanks!!

SC

By Chefspike (Chefspike) on Friday, April 26, 2002 - 07:14 pm: Edit

praline paste and fondant.
or
praline paste and real thin royal icing.
or
praline paste and booze, lots of booze, any kind of booze, with powdered sugar, mixed with booze.
or
just booze thickened with something and a nut in the middle, but the nut should be soaked in booze before it goes in.

By Chefspike (Chefspike) on Friday, April 26, 2002 - 07:16 pm: Edit

if you don't want to use booze, then leave the booze out.

By Thebaker (Thebaker) on Friday, April 26, 2002 - 07:35 pm: Edit

Hey Spike

I sense a trend here with the booze..

Ill try the boozeless (if thats a word)

Thanks

By Thebaker (Thebaker) on Friday, April 26, 2002 - 07:36 pm: Edit

whats a good formula for a whipped ganache filling....

Something i can reduce and it will work well
I tend to have problems getting my ganache just right..

By Chefspike (Chefspike) on Friday, April 26, 2002 - 07:58 pm: Edit

ok. ready freddy?

1 gal. heavy cream
1 gal. milk
15 lbs. dark choc.--semi-sweet or bittersweet
15 lbs. milk choc.

cut choc into 1/2 or 3/4 inch cubes.
or
if you have a cheese cutting attachment on the mixer, you can run it through there.
bring the milk's to a boil and pour over the choc's.
stir gentley, until all choc. is blended.
LET THIS SET OVERNIGHT. Covered with loose plastic. Not in the fridge!
In the morning, put on mixer with whip and whip.
It will get lighter in color, and very airy, and soft.
To make choc's or truffle's.
Soak your nuts.
Place your nuts on sheet pan.
Pipe whipped ganache' over nuts.
Place in fridge, get cold.
Round out and dip in melted choc. and then decorate OR dip in choc. and then roll in a mixture of 1/2 coaco and 1/2 powdered sugar.
Theres another way but it involves rolling the cold ganache like dough and rolling it up like a ice box cookie.
GO RED WINGS!!!!!!!!!
DON'T put booze in the choc. It will break.

By Thebaker (Thebaker) on Friday, April 26, 2002 - 08:06 pm: Edit

Great Thanks

Questions

Soak My nuts in what?
And why am I soaking my nuts?

Thanks

SC

By Chefspike (Chefspike) on Friday, April 26, 2002 - 08:07 pm: Edit

I would not try to "reduce" ganache', like a Glace' de Vin(sp).
If the recipe is still too thin for your liking, reduce the homo milk slightly. Not the heavy cream.
Your ganache' should come out very smooth and kinda shinny.
I don't use Valrohna, or Gerendeli (excuse the spelling, please)for my ganache'.
They both have too much of a "roasted" taste for me, and there are better choc's out there for the same price or pennies more.

By Chefspike (Chefspike) on Friday, April 26, 2002 - 08:13 pm: Edit

You can soak your nuts if you want to use whole or half's or pieces, in any flavor you want.
any kind of booze, vanilla, pickle juice,HaHaHa
Any kind of compound you might have thinned with a little water.
You can use the compound in the choc's also.
Thats Fruit, Nut Compound.
From Albert Uster(sp)Company.

By Chefspike (Chefspike) on Friday, April 26, 2002 - 08:16 pm: Edit

Oh, you soak the nuts overnight and then place on a towel before you use them.
You don't have to rub your nuts dry. HaHaHa.....
It's just for the flavor, in your Choc's, Truffle's, ect.

By Thebaker (Thebaker) on Saturday, April 27, 2002 - 05:38 am: Edit

Thanks Spike

When I said reduce I meant make the formula into a smaller batch
not reduce like a reduction

I will let you know how she likes them

SC

By Corey (Corey) on Saturday, April 27, 2002 - 05:45 pm: Edit

ya, always handle your nuts very carefully.

By Chefspike (Chefspike) on Sunday, April 28, 2002 - 11:49 am: Edit

Speaking of CANDY"...............
GO RED WINGS !!!

By George (George) on Monday, April 29, 2002 - 10:30 am: Edit

Way off topic post-
GO ISLANDERS!
(who would have thought)

By Chefspike (Chefspike) on Monday, April 29, 2002 - 10:46 am: Edit

Hey George---Islanders???---In your dreams.
But I guess anything is possible