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Piping ganache
Appears in
Published 2011
We use this piping method to make the majority of our truffles. It is incredibly easy to do and helps to give each truffle a rustic appearance.
1 Line a flat tray (sheet) with silicone (baking) paper and place a small amount of ganache in the corners of the tray underneath the paper. Press the paper down onto the ganache β this will prevent the paper from lifting when the ganache is piped.
2 Open a piping (pastry) bag, place a plain 12mm (Β½ inch) tube nozzle (tip) for bulbs and a plain 15mm (ΒΎ inch) tube nozzle (tip) for the strips into the bag and cut the end of the bag to allow the nozzle (tip) through.
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