|10.60 oz (300 g)||Heavy Cream|
|0.70 oz (20 g)||Trimoline Invert Sugar Syrup (DGF 8301)|
|1.75 oz (60 g)||Pistachio Flavor Paste (DRE 22404 6)|
|0.04 oz (1 g)||Ground Saigon Cinnamon|
|0.04 oz (1 g)||Salt|
|12.40 oz (370 g)||Nevado 34% White Couverture (LUK W207)|
|1.10 oz (30 g)||Belgian Cocoa Butter (96346)|
|2.60 oz (75 g)||Unsalted Butter|
Place the heavy cream, trimoline, pistachio flavor paste, ground cinnamon and salt into sauce pot. Bring this mixture to a boil. Slowly add it to the chopped white couverture. Stir continuously to keep this mixture emulsified, blend well and set aside to cool. At that stage, incorporate the cocoa butter, soften butter and blend in until it is dissolved.
At 86°F (30 C) , pipe ganache into white truffle shells. Fill or "cap" the opening of the truffle shells with tempered white couverture. Roll with tempered white couverture and roll into finely chopped pistachio nuts.