Ewald Notter

Maple Pecan Pralines

Preparation info
  • Yield:

    96

    Molded Pralines
    • Difficulty

      Medium

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

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. Preheat oven to 340°F/171.1°C. Spread the pecan