Vanilla Pralines
Acetate sheet As neededDark couverture, tempered 300g
Vanilla cream
Double cream 310gGlucose 45gVanilla pod 14gWhite couverture half melted 450gCocoa butter melted 45g
Method
1.
Prepare an acetate sheet on an acrylic base and cover with over-warmed couverture (taken
back up to 38˚C) 7.5 x 15 inch or 19 x 38 cm
2.
Place the cream and glucose in a medium pot. Split the vanilla bean, scrape out the seeds andadd the pod and seeds to the cream. Bring to a boil over medium heat.3.
Strain to remove the bean, and add additional cream as needed to return the total quantity to310g. Return the cream to a boil.4.
Pour the hot cream over the white couverture and set aside undisturbed for a minute.5.
Add the cocoa butter and use a spatula to stir in small circles starting at the centre of the bowl,then gradually stir in wider circles to form a smooth, shiny ganache.6.
Spread the ganache into the prepared acrylic frame and allow to set overnight at roomtemperature.7.
Remove the frame, flip the slap over and remove the acetate sheet. Place the slab on a guitarcutter and cut into 22 mm squares.8.
Transfer the pieces to a parchment paper-lined sheet tray, separate them and then let them restat room temperature for 2 hours to form a curst before finishing.9.
Decorate a transfer sheet as desired. Using a dipping fork, dip each praline into the dark coverture. Before the couverture sets, cover with the transfer sheet.10.
Let the couverture completely set before removing the transfer-sheet. Store in an airtightcontainer at 13
˚C
- 16
˚C in a dark, dry place.
Spearmint Pralines
Green Acetate sheet As neededDark couverture, tempered 300g
Spearmint filling
Double cream 290gSpearmint leaves 10gHoney 43gMilk couverture 200gDark couverture 200gUnsalted butter softened 43gWhite crème de menthe 11g
Method
1.
Prepare an acetate sheet on an acrylic base and cover with over-warmed couverture (taken
back up to 38˚C) 7.5 x 15 inch or 19 x 38 cm
2.
In a medium pot, bring the cream and mint to a boil over medium heat.3.
Once the cream has boiled, remove it from the heat, immediately cover with plastic wrap andlet steep for 10 minutes.4.
Strain to remove the mint, and add additional cream as needed to return the total quantity to290g. Add the honey and return the cream to a boil.5.
Combine the milk and dark couvertures. Pour the hot cream mixture over the couverturemixture and set aside undisturbed for 1 minute.6.
Use a spatula to stir in small circles starting at the centre of the bowl, then gradually stir inwider circles to form a smooth, shiny ganache.7.
Cool to 33
˚C Blend in the butter and crème de menthe with an immersion blender.
8.
Spread the ganache into the prepared acrylic frame and allow to set overnight at roomtemperature.9.
Remove the frame, flip the slap over and remove the acetate sheet. Place the slab on a guitarcutter and cut into 22 mm squares.10.
Transfer the pieces to a parchment paper-lined sheet tray, separate them and then let them restat room temperature for 2 hours to form a curst before finishing.11.
Decorate a transfer sheet as desired. Using a dipping fork, dip each praline into the dark coverture. Before the couverture sets, cover with the transfer sheet.12.
Let the couverture completely set before removing the transfer-sheet. Store in an airtightcontainer at 13
˚C
- 16
˚C in a dark, dry place.
Passion fruit Pralines
Yellow Acetate sheet As neededDark couverture tempered forplaques65gDark couverture, tempered 300g
Passion fruit filling
Double cream 115gPassion fruit puree 230gInvert sugar 70gMilk couverture half melted 200gDark couverture half melted 200g
Method
1.
Prepare an acetate sheet on an acrylic base and cover with over-warmed couverture (taken
back up to 38˚C) 7.5 x
15 inch or 19 x 38 cm2.
In a medium pot, bring the cream and passion fruit puree to a boil over medium heat.3.
Combine the invert sugar and the milk and dark couvertures. Pour the hot cream over thecouverture mixture, and set aside undisturbed for 1 minute.4.
Mix with an immersion blender to create a smooth, shiny ganache.5.
Combine the invert sugar and the milk and dark couvertures. Pour the hot cream over thecouverture mixture and set aside undisturbed for 1 minute.6.
Mix with an immersion blender to form a smooth, shiny ganache.7.
Spread the ganache into the prepared acrylic frame and allow to set overnight at roomtemperature.8.
Remove the frame, flip the slap over and remove the acetate sheet. Place the slab on a guitarcutter and cut into 22 mm squares.9.
Transfer the pieces to a parchment paper-lined sheet tray, separate them and then let them restat room temperature for 2 hours to form a crust before finishing.10.
To finish the pralines with plaques, decorate a transfer sheet as desired, spreas with a thinlayer of dark couverture and let set.11.
Using a paring knife, cut the couverture into 20mm square plaques.12.
Using a dipping fork, dip each praline in the dark couverture. Place a plaque on top before thecouverture has fully set.13.
Let the couverture completely set before removing the transfer-sheet. Store in an airtightcontainer at 13
˚C
- 16
˚C in a dark, dry place.
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