Caramel Truffle Filling Recipe Recipe For Potato

CARAMEL TRUFFLES

Steps:

• Line an 8-in. square dish with plastic wrap; set aside. In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm., Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1-in. ball. Cover and refrigerate for 1 hour or until firm., In a microwave-safe bowl, melt semi-sweet chips and shortening; stir until smooth. Dip caramels in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, use additional melted chocolate to drizzle over truffles. Refrigerate until firm.

CHOCOLATE-CARAMEL TRUFFLES

Steps:

• In a medium saucepan, bring condensed milk, butter, and cream to a boil over medium-high heat, stirring until butter melts. Cook, stirring frequently, until mixture thickens slightly and turns pale golden, 4 to 6 minutes (do not let it get too dark, or mixture will separate). Remove from heat; let stand 5 minutes. Add chocolate, cocoa powder, and vanilla, stirring until chocolate melts and mixture is smooth and combined. Transfer to a pie dish or a wide, shallow bowl and refrigerate until firm, about 4 hours.
• Scoop 1 tablespoon of chocolate mixture into your palm and roll into a ball. Transfer to a parchment-lined baking sheet; repeat with remaining mixture. Place sprinkles in bowls (onefor each color). Roll truffles in sprinkles until thoroughly coated. Place in paper mini baking cups and serve, or store in refrigerator, covered, up to 1 month.

CARAMEL FLUFF & TOFFEE TRIFLE

Steps:

• In a large bowl, beat cream, brown sugar and vanilla just until blended. Refrigerate, covered, 20 minutes. Beat until stiff peaks form., In a 4-qt. glass bowl, layer one-third of each of the following: cake cubes, whipped cream and toffee bits. Repeat layers twice. Refrigerate until serving.

MASHED POTATO TRUFFLES

Steps:

• For the truffles: Set up a double boiler over low heat. Add the chocolate chips, almond milk, sugar, vanilla and salt. Cook, stirring occasionally, until the chips are melted and the mixture is well blended. Remove from the heat and stir in the mashed potatoes until completely incorporated.
• Transfer the mixture to a loaf pan or small baking dish and refrigerate until firm, about 30 minutes.
• For the coatings: Pour the cocoa, pistachios and toasted coconut into separate small bowls.
• Using a tablespoon measure or small scoop, scoop out a ball from the chocolate mixture and roll between the palms of your hands. Place in the desired coating, rolling it around to coat, then transfer to a baking sheet. Repeat with the remaining chocolate mixture and coatings.
• Store in an airtight container in the refrigerator for up to 1 week.

CARAMEL TOPPED CREAM PUFFS

Steps:

• Make the cream puffs: Heat the oven to 425 degrees F.
• Combine the water, butter, salt, and granulated sugar in a large saucepan and bring to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.
• Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, about 2 minutes to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg, and mix until completely incorporated. Grease and line 2 cookie sheets with parchment paper.
• Using the pastry bag, pipe the dough in bite-size "kisses" (about 1 1/2 inches across) onto a cookie sheets.
• Dip your finger in flour and push down the points to smooth out any bumps. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• To make the caramel, pour the 1 1/4 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until amber-caramel in color, 10 to 20 minutes. When the mixture is done, remove the pot from the heat, and rest the bottom in the ice bath for 15 seconds to stop the cooking.
• Dip the top of each cream puff in the caramel and place it caramel-side down, with the base sticking straight up, on the other greased cookie sheet. The caramel will pool slightly around the puff and will harden and develop a foot. (When you turn the puffs over later, this will be a smooth, flat "lid" for each profiterole.) Let cool until set, at least 10 minutes.
• When ready to serve, carefully turn the puffs over and cut each one horizontally in half using a long serrated knife. Fill each with a small scoop of ice cream or sweetened flavored whipped cream. Place the lid on top and serve immediately.

TRUFFLE OIL POMME PURéE

Steps:

• Peel the potatoes and cut into even size dice so they all cook at the same time - about 12-15 minutes in boiling salted water. Drain well then return to the pan and cook for 1-2 minutes over a dry heat. Mash the potatoes very thoroughly or press them through a potato ricer or mouli (vegetable mill) back into the pan - they should be completely lump free. Don't be tempted to use a food processor though, as it will make the potatoes gluey.
• Gradually beat 100g/4oz of the butter into the potato until it starts to look shiny. Heat the milk in a small pan and cream until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. The potato should become a soft velvety purée. You may not need all the creamy milk. Add the truffle oil and seasoning to taste. Keep warm until required or, if making ahead, cool and chill. When reheating, add a little extra creamy milk to soften the texture, and the last of the butter if you like.

TRUFFLED CRUSHED POTATOES

Steps:

• Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
• Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.