Salted butter caramel truffles

A recipe proposed by the team of Nigay company, located in Feurs, Loire.

Logo Nigay anglais

Nigay’s team

Logo Nigay anglais

Nigay's team

A recipe proposed by the team of Nigay company, located in Feurs, Loire.

Medium

Preparation: 30 min

Cooking: 10 min

15 servings

Which caramels are used in this recipe?

Salted butter caramel

Ingredients

140g milk chocolate
60g salted butter caramel

Directions

Melt milk chocolate until it reaches 45°C.
Let cool while kneading on a marble plate at 20°C.
Heat again to 28°C.
Fill the moulds using a pastry bag. Put upside down and tap with a spatula stick to bring down the excess of chocolate.
Keep at 4°C for 20 min. Then, using a pastry bag fill 3/4 of the chocolate shells with salted butter caramel.
Close the shells with milk chocolate.
Keep at 10°C for 4h. After crystallization, put upside down to unmould.

To order a Box

cuisinez caramel

The first one is free!

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