Lemon Pralines

Preparation info

  • Difficulty

    Easy

  • Yield:

    96

    Molded Pralines

Appears in

Ingredients Metric US Volume
Colored cocoa butter and/or couverture, for decoration as needed as needed as needed
Milk couverture, 37%, tempered, for casting and capping 190 g 6.7 oz ¾ cup
Heavy cream 180 g 6.3 oz cup + 1 tbsp
Grated lemon zest 4 g 0.1 oz 2 tsp
Glucose 40 g 1.4 oz 2 tbsp
Invert Sugar 50 g 1.8 oz 2 tbsp
Milk couverture, 37%, chopped or coins 430 g 15.2 oz 3 cups
Lemon puree 140 g 4.9 oz cup
Unsalted butter, softened 35 g 1.2 oz 3 tbsp
1069 g 37.6 oz

Method

  1. Prepare 4 molds with twenty-four 0.4 oz/11 g cavities or 3 molds with thirty-two 0.4 oz/11 g cavities with colored cocoa butter or couverture as desired.
  2. Cast the molds with the milk couverture.
  3. In a medium pot, combine the cream, lemon zest, and glucose and bring to a boil over medium heat.
  4. Combine the invert sugar and chopped milk couverture. Pour the hot cream mixture over the couverture mixture, and set aside undisturbed for 1 minute.
  5. Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles, to create an emulsion.
  6. Add the lemon puree and stir to combine. Cool to 94°F/34.5°C.
  7. Blend in the butter using an immersion blender. Cover with plastic wrap and let cool to 88°F/31.1°C
  8. When the mixture reaches 88°F/31.1°C, place in a pastry bag with a small hole cut in the tip and pipe into the prepared molds. Let set overnight at room temperature.
  9. Once the ganache has completely set, cap with milk couverture. Place in the refrigerator for 3 to 5 minutes to set.
  10. Tap the molds on the table to release the chocolates.
  11. Store in an airtight container at 57° to 61°F/13.9° to 16.1°C in a dark, dry place.

Recommended Mold Décor

  1. Using a brush, splatter yellow colored cocoa butter into the molds.
  2. Using a spray gun, spray dark couverture into the molds.

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