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Raspberry Orange Pralines
Preparation info
- Yield:
96
Molded Pralines - Difficulty
Medium
Appears in
By Ewald Notter
Published 2011
Method
- Prepare 4 molds with twenty-four 0.4 oz/11 g cavities or 3 molds with thirty-two 0.4 oz/11 g with colored cocoa butter or couverture as desired.
- Cast the molds with the dark couverture.
- For the raspberry coulis: In a medium pot, combine the raspberry puree, 1.76 oz/50 g sugar, and glucose and bring to a boil over medium heat.
- Combine the pec
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