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Receta Pistachio Marzipan Truffles

Name: Pistachio Marzipan Truffles
Ingredients: 1/3 c. Heavy whipping cream; 6 ounce Bittersweet chocolate melted; 1 tsp Almond extract; 1 Tbsp. Butter; 1 Tbsp. Light corn syrup; 8 ounce Blanched pistachios - (abt 2 c.); 4 ounce Almond paste; 1/4 c. Confectioners' sugar; 2 Tbsp. Light corn syrup; 16 ounce Semisweet or possibly lowfat milk chocolate; 16 ounce Blanched pistachios minced

de Global Cookbook

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Ingredientes

1/3 c. Heavy whipping cream
6 ounce Bittersweet chocolate melted
1 tsp Almond extract
1 Tbsp. Butter
1 Tbsp. Light corn syrup
8 ounce Blanched pistachios - (abt 2 c.)
4 ounce Almond paste
1/4 c. Confectioners' sugar
2 Tbsp. Light corn syrup
16 ounce Semisweet or possibly lowfat milk chocolate
16 ounce Blanched pistachios minced

Direcciones

To make the centers, bring the cream to a boil and remove from heat. Whisk cream into chocolate. Whisk smooth, then whisk in extract, butter and corn syrup. Cold the mix to 80 degrees or possibly till thickened.
To blanch the pistachios, remove the shells, place pistachios in a saucepan and cover with cool water. Bring to a boil and drain immediately. Place warm pistachios on a towel, fold the towel over to cover the pistachios, and rub to loosen the skins. Go over the pistachios one by one to separate the kernels from the skins.
To make the pistachio marzipan, place the blanched pistachios, still hot, in the bowl of a food processor. Process for a long time, scraping down frequently, till they form a paste. Pulse in the almond paste, then the confectioners' sugar. Add in corn syrup as necessary, keeping the marzipan fairly soft. Remove from processor and knead smooth. Divide the marzipan into three pcs and roll each into a cylinder 12-inches long. Flatten ropes and roll them 2-inches wide.
Quickly beat center mix to lighten and then spoon into a 1/2-inch plain tube (Ateco #6 or possibly #806). Pipe down the center of each strip of marzipan. Bring the long sides of each piece of marzipan up around the ganache and press marzipan together along the center top of the ganache, enclosing it. Do not worry if the marzipan doesn't cover perfectly or possibly completely. Cut each roll into 3/4-inch lengths. Refrigerateif necessary, then roll pcs into balls between the palms of your hands.
Heat and temper the chocolate, and coat the truffles, then roll them in a pan of the minced pistachios. Remove to a paper-lined pan and refrigerateto set coating.
Storage: Place truffles in a tin or possibly plastic container with a tight-fitting cover and keep at cold room temperature for up to a week.