Ingredients

Group 1
Ingredient
KG
Butter
0.300
Icing Sugar
0.200
Coconut
0.100
HAZELNUT TRUFFLE FILLING
0.125
Total Weight: 0.725
Group 2
Ingredient
KG
PETTINA CRUMB MIX
0.500
Total Weight: 0.500

Method

Place Group 1 in mixing bowl fitted with beater. Lightly cream. Add Group 2 and mix on slow speed until clear. Weigh off at 25g mould round Press with thumb and indent round. Place 5g of HAZELNUT TRUFFLE FILLING in centre of indentation and mould round to cover indent. For decoration roll rounds in PETTINA CRUMB MIX.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
Butter
0.300
Icing Sugar
0.200
Coconut
0.100
HAZELNUT TRUFFLE FILLING
0.125
Total Weight: 0.725
Group 2
Ingredient
KG
PETTINA CRUMB MIX
0.500
Total Weight: 0.500

Method

Place Group 1 in mixing bowl fitted with beater. Lightly cream. Add Group 2 and mix on slow speed until clear. Weigh off at 25g mould round Press with thumb and indent round. Place 5g of HAZELNUT TRUFFLE FILLING in centre of indentation and mould round to cover indent. For decoration roll rounds in PETTINA CRUMB MIX.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.