Strawberry Milk Pyramids
SKILL LEVEL:
Chocolatier
TAGS: Candy Wafers, Chocolate Molds, Tools
Ingredients
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1/8 oz freeze dried strawberries, plus extra as needed
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8 oz Chocolatier Vanilla Flavored Candy Wafers
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6 oz heavy cream
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1½ oz (1 C + 2 Tbs) berry-flavored cereal, plus extra as needed
Kitchenware
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Chocolatier Crystal Pyramid Candy Mold
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Chocolatier Piping Bags
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Chocolatier Chocolate Scraper
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Chocolatier Thermometer Spatula
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Coffee grinder or blender
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Small saucepan
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Fine-mesh strainer
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Microwave-safe bowls
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Parchment paper or large bowl
Instructions
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Place 1/8 oz freeze dried strawberries in a clean coffee grinder or blender and grind until a fine powder forms, about 15 seconds.
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Melt 6 oz of the Vanilla Flavored Candy Wafers according to package instructions.
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Add 1 tsp of the strawberry powder to the melted Candy Wafers and stir until combined.
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Fill each cavity of the Crystal Pyramid Candy Mold with the strawberry flavored Candy Wafers and tap mold on surface to remove air bubbles.
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Flip the mold over and empty excess onto parchment paper or into a large bowl, leaving enough to coat the cavities of the mold about 1/8 inch thick.
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Place mold in refrigerator for about 5 to 10 minutes or until set.
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Heat heavy cream in saucepan over medium heat until it reaches 180°F, stirring frequently with Thermometer Spatula.
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Remove from heat. Add 1 ½ oz berry flavored cereal to heavy cream, cover, and let steep 10 minutes.
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Place fine-mesh strainer over bowl and pour heavy cream/cereal mix into strainer, pressing on cereal with spoon to release as much liquid as possible. Discard cereal.
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Melt remaining 2 oz Vanilla Flavored Candy Wafers according to package instructions.
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Allow cereal-flavored heavy cream to cool to about 110°F and add to melted Candy Wafers. Stir vigorously starting in center of bowl and moving outward to make a ganache.
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Transfer ganache to piping bag and fill each shell of the mold, leaving about 1/8 inch from the top.
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Allow the ganache to set at room temperature.
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When set, cover the filled shells with melted strawberry-flavored Candy Wafers (reheating if necessary) either by pouring or piping on top.
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Tap to remove any air bubbles and scrape off excess using Chocolate Scraper.
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Return filled mold to refrigerator for approximately 10 minutes.
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Once set, flip mold upside down and tap to release candy pieces.
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To finish, pipe a small drop of the melted strawberry flavored Candy Wafers on top of each pyramid and top with a freeze-dried strawberry and piece of cereal, holding in place until set.
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Store finished candy pieces in an air tight container and keep in a cool, dry place between 55°-70°F and humidity below 50%.