ISO Help with Raffaello Cream/Filling

[Acelestialobject]

Has anyone successfully recreated the cream inside a raffaello truffle??

There are a lot of recipes on the internet but those don't achieve the same texture as the real raffaello cream ; _ ; 

Any advices/experiences/ideas are appreciated :))

Edited February 7 by Acelestialobject (log)

[curls]

This recipe from @Rajala may help… https://matsrajala.com/en/recipes/matsafello.

[Acelestialobject]

21 minutes ago, curls said:

This recipe from @Rajala may help… https://matsrajala.com/en/recipes/matsafello.

Thank you so much....I wanted to make a raffaello themed cake with the cream filling between the layers. I'll refer to this to do so ;))

Also do you have a suggestion to replace the cocoa butter to adjust its consistency and quantity for a cake filling without compromising on the taste??

Edited February 8 by Acelestialobject (log)

[curls]

2 hours ago, Acelestialobject said:

Thank you so much....I wanted to make a raffaello themed cake with the cream filling between the layers. I'll refer to this to do so ;))

Also do you have a suggestion to replace the cocoa butter to adjust its consistency and quantity for a cake filling without compromising on the taste??

I would try leaving the ganache recipe the same but whip the finished ganache and used the whipped ganache as a cake filling.

[Acelestialobject]

12 hours ago, curls said:

I would try leaving the ganache recipe the same but whip the finished ganache and used the whipped ganache as a cake filling.

Thats a great idea :)) thank you 

[pastrygirl]

On 2/8/2025 at 12:26 PM, curls said:

This recipe from @Rajala may help… https://matsrajala.com/en/recipes/matsafello.

 

21 hours ago, curls said:

I would try leaving the ganache recipe the same but whip the finished ganache and used the whipped ganache as a cake filling.

 

I haven't had the candy in question, but the linked recipe isn't a ganache, more of a gianduja or meltaway, there's no liquid or cream.  I'm not sure whipping it will get you anywhere.  Also might be a bit firm for a cake filling.

 

 

[curls]

7 hours ago, pastrygirl said:

 

 

I haven't had the candy in question, but the linked recipe isn't a ganache, more of a gianduja or meltaway, there's no liquid or cream.  I'm not sure whipping it will get you anywhere.  Also might be a bit firm for a cake filling.

 

 

Excellent point, I incorrectly remembered the filling as a ganache. If the pailleté feuilletine was omitted from the recipe, it could be reformulated as a ganache and whipped for a cake filling. The candy is a white chocolate coconut & almond version of the ferrero rocher.

[curls]

To add some of a wafer cookie crunch, you could add some white chocolate crispy pearls. https://www.barry-callebaut.com/en-US/artisans/mona-lisa/products/crispearls-white-chocolate-0%2C8kg/CHW-CC-CRISPE0-02B