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Professional
Fresh Orange & Grand Marnier Truffles
Made with Noir Orange 56%
An original recipe by L’École Valrhona
3 stepsMakes one 16mm thick 34 × 34cm frame
Recipe Step by Step
01
NOIR ORANGE & GRAND MARNIER® GANACHE
- 635g Heavy cream 36%
- 170g Invert sugar
- 265g European-style butter
- 1060g NOIR ORANGE 56%
- 170g Grand Marnier®
- 2300g Total weight
Bring the cream and invert sugar to a boil.
Slowly pour the boiling mixture onto the melted couverture.
Use a spatula to stir the center of the mixture in a circular motion to obtain a shiny, elastic texture. Maintain this texture throughout the mixing process.
As soon as the ganache has reached approx. 95/105°F (35/40°C), add the cubed butter.
Blend until the ganache is smooth and perfectly emulsified.
Finish by adding the Grand Marnier®.
Mix using an immersion blender and pour out.
Slowly pour the boiling mixture onto the melted couverture.
Use a spatula to stir the center of the mixture in a circular motion to obtain a shiny, elastic texture. Maintain this texture throughout the mixing process.
As soon as the ganache has reached approx. 95/105°F (35/40°C), add the cubed butter.
Blend until the ganache is smooth and perfectly emulsified.
Finish by adding the Grand Marnier®.
Mix using an immersion blender and pour out.
02
ORANGE POWDER
- As needed Orange pieces
Use a peeler to zest the oranges.
Blanch them in boiling water, then immediately let them cool in cold water.
You can candy the zest in a sugar syrup if you wish.
Leave the oranges’ peels in the oven at 140/160°F (60/70°C).
Once they have dried out completely, blend them into a powder.
Store in an airtight box away from humidity.
Blanch them in boiling water, then immediately let them cool in cold water.
You can candy the zest in a sugar syrup if you wish.
Leave the oranges’ peels in the oven at 140/160°F (60/70°C).
Once they have dried out completely, blend them into a powder.
Store in an airtight box away from humidity.
03
ORANGE POWDER BLEND FOR TRUFFLES
- As needed Orange powder
- As needed Confectioners’ sugar
Use a whisk to mix the confectioners’ sugar with as much orange powder as you need.
Sift the mixture before using it to make the truffles.
Sift the mixture before using it to make the truffles.
Assembly and finishing
Technique 1:
Pour the ganache onto a baking sheet covered with plastic or parchment paper.
Leave to set until the ganache has the right consistency for use in a piping bag.
Make sure its temperature isn’t too cold or it will develop a grainy texture.
Shape as required and leave to set for 24 to 36 hours at 60°F (17°C) and a 60% relative humidity level.
Coat the truffles by hand with a first layer of tempered Ivoire couverture and leave them to set.
Coat them a second time, then roll them in the orange-flavored confectioners’ sugar.
Gently roll the truffles in a sieve to remove any excess confectioners’ sugar.
Technique 2:
Pour the ganache into a 34 × 34cm frame (depth: 16mm) on top of a sheet of guitar paper coated with tempered Ivoire couverture.
Leave to set for 24 to 36 hours at 60°F (17°C) and a 60% relative humidity level.
Once it has set, use a guitar cutter to cut it into 15 × 15mm squares.
Separate the truffles and give them a first coating of tempered Ivoire couverture using a coating machine with the blower setting turned up fairly high.
This first layer will seal the truffles’ middles from the confectioners’ or other sugar (preventing potential bacteriological risks).
Once they have set, coat the truffles again, this time by hand, then roll them in the orange-flavored confectioners’ sugar.
Gently roll the truffles in a sieve to remove any excess confectioners’ sugar.