Heath and Truffle Thaler

Name: Heath and Truffle Thaler
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 150 g Dark chocolate coating; 100 g firm nut nougat; 7-10 Tbsp masse; 150 g Whipped cream; 1 TEASPOON ground ginger; 150 g candied ginger; 250 g Flour; 75 g Icing sugar; 1 pinch Salt; 175 g Butter; 1 Protein (size M); 100 g Sugar; baking paper; 7-10 Tbsp Paper praline cups

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

150 g Dark chocolate coating
100 g firm nut nougat
7-10 Tbsp masse
150 g Whipped cream
1 TEASPOON ground ginger
150 g candied ginger
250 g Flour
75 g Icing sugar
1 pinch Salt
175 g Butter
1 Protein (size M)
100 g Sugar
baking paper
7-10 Tbsp Paper praline cups

Directions

1
For the truffle mixture, coarsely chop the couverture. Cut the nougat into pieces. Bring the cream to the boil, remove from the heat and add the couverture, nougat and ginger powder. Stir until everything has melted.
2
Cover the truffle mixture and put in a cool place for about 3 hours. For the Heidesandtaler, chop 50 g of candied ginger finely. Mix flour, icing sugar and salt. Add chopped ginger. Add cold butter in pieces and knead everything quickly to a smooth dough.
3
Cover and put in a cool place for about 30 minutes. Knead dough again and form into rolls (approx. 2 cm Ø). Spread the dough rolls thinly with egg white and roll in sugar. Cover and put in a cool place for another 1 hour.
4
Cut dough rolls into approx. 1/2 cm thick slices and place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 150 °C/ gas: level 1) for approx. 10 minutes. Let it cool down.
5
Mix the truffle mixture carefully with a whisk until frothy, fill it into a pointed bag with a small star-shaped spout and squirt small rosettes onto the Heidesandtaler. Cut the remaining candied ginger into small cubes and place on the rosettes.
6
Place the truffle talers in paper praline cups as desired. Makes about 90 pieces.