Maple Pecan Pralines

Preparation info

  • Difficulty


  • Yield:


    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
Pecans, shelled 115 g 4.1 oz 1 cup
Salt 2 g 0.1 oz ¼ tsp
Whole milk 17 g 0.6 oz 1 tbsp + ½ tsp
Heavy cream 85 g 3.0 oz cup
Invert Sugar 40 g 1.4 oz tbsp
Maple syrup 180 g 6.3 oz ½ cup
Milk couverture, 37%, chopped or coins 400 g 14.1 oz 3 cups
Unsalted butter, softened 35 g 1.2 oz 3 tbsp
1064 g 37.5 oz


  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 pecans on a sheet pan and roast until golden brown.
  4. Allow to cool, then place in a food processor with the salt and chop until fine enough to pipe.
  5. In a medium pot, combine the milk, cream, invert sugar, and maple syrup and bring to a boil over medium heat.
  6. Pour the hot cream mixture over the chopped couverture, and set aside undisturbed for 1 minute.
  7. Using a spatula, stir in small circles starting in the middle of the bowl at first, then in gradually wider circles, to create a smooth, shiny ganache.
  8. Cool to 90°F/32°C.
  9. Blend in the butter using an immersion blender. Lightly stir in the pecans. Cover with plastic wrap and let cool to 88°F/31.1°C.
  10. When the mixture reaches the proper temperature, 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.
  11. Once the ganache has completely set, cap with milk couverture. Place in the refrigerator for 3 to 5 minutes to set.
  12. Tap the molds on the table to release the chocolates.
  13. 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 pastry brush, splatter dark couverture and red cocoa butter into the molds.
  2. Using an airbrush, spray the molds with yellow.
  3. Spray with red cocoa butter.
  4. Lightly spray the molds with white cocoa butter.