Yuzu Ginger 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
White couverture, tempered, for casting and capping 190 g 6.7 oz ¾ cup
Heavy cream 250 g 8.8 oz 1 cup + 1 tbsp
Ginger, chopped, fresh 40 g 1.4 oz cup
Milk couverture, 37%, chopped or coins 320 g 11.2 oz 2⅓ cups
Dark couverture, 63%, chopped or coins 75 g 2.6 oz ½ cup
Honey 75 g 2.6 oz ¼ cup
Yuzu juice 75 g 2.6 oz 5 tbsp
Unsalted butter 37 g 1.3 oz 2 tbsp + tsp
1062 g 37.2 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 white couverture.
  3. In a medium pot, combine the cream and ginger and bring to a boil. Remove from the heat and cover immediately with plastic wrap. Let sit for 30 minutes to infuse.
  4. Strain out the ginger and add additional cream as needed to bring the total amount back to 8.8 oz/250 g. Return the cream to a boil.
  5. Combine the milk and dark couvertures and the honey. Pour the hot cream over the couverture mixture, and set aside undisturbed for 1 minute.
  6. Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles to create a smooth and shiny ganache.
  7. Cool to 94°F/34.5°C. Blend in the yuzu and butter with 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 the white couverture. Place in the refrigerator for 3 to 5 minutes to set.
  10. Tap the molds on the table to release the chocolates. 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 an airbrush, spray the molds with yellow cocoa butter.
  2. Spray green cocoa butter over the yellow.

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