p4 - pralines slab

7/29/2019 P4 - Pralines Slab

1/4

Vanilla Pralines

Acetate sheet As needed

Dark couverture, tempered 300gVanilla cream

Double cream 310g

Glucose 45g

Vanilla pod 14g

White couverture half melted 450g

Cocoa butter melted 45g

Method

1. Prepare an acetate sheet on an acrylic base and cover with over-warmed couverture (takenback up to 38C) 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 darkcoverture. 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.


2/4

Spearmint Pralines

Green Acetate sheet As needed

Dark couverture, tempered 300gSpearmint filling

Double cream 290g

Spearmint leaves 10g

Honey 43g

Milk couverture 200g

Dark couverture 200g

Unsalted butter softened 43g

White crme de menthe 11g

Method


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 and

let 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 crme de menthe with an immersion blender.8. Spread the ganache into the prepared acrylic frame and allow to set overnight at room

temperature.

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 darkcoverture. Before the couverture sets, cover with the transfer sheet.



3/4

Passion fruit Pralines

Yellow Acetate sheet As needed

Dark couverture tempered for

plaques

65g

Dark couverture, tempered 300gPassion fruit fillingDouble cream 115g

Passion fruit puree 230g

Invert sugar 70g

Milk couverture half melted 200g

Dark couverture half melted 200g

Method


2. 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 the

couverture 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 the

couverture 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 room

temperature.8. Remove the frame, flip the slap over and remove the acetate sheet. Place the slab on a guitar

cutter 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 the

couverture has fully set.



4/4

Cinnamon Pralines

Gold Acetate sheet As needed

Milk couverture, tempered 300gCinnamon filling

Double cream 220g

Cinnamon sticks 55g

Invert sugar 45g

Milk couverture 440g

Cocoa butter melted 35g

Unsalted butter softened 55g

Method


2. In a medium pot, bring the cream and cinnamon sticks to a boil over medium heat.3. Remove from the heat, immediately cover with plastic wrap, and let steep for 10 minutes.4. Strain to remove the cinnamon sticks, and add5. Let the couverture completely set before removing the transfer-sheet. Store in an airtight

container at 13 C - 16 C in a dark, dry place.

p4 - pralines slab

Documents