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Wayne Gisslen

Lemon Truffles

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Preparation info
  • Yield: about

    110

    truffles, ½ oz
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Ganache centers

Method

Procedure

  1. Heat the milk, cream, and glucose until the mixture is warm and the glucose is dissolved.
  2. Add the white couverture and stir until it is melted and uniformly blended with the cream mixture.
  3. Stir in the lemon juice.
  4. Let the mixture cool completely. Place the ganache in a pastry bag fitted with a small, plain tip.

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