Preparation info

  • Difficulty

    Easy

  • Yield:

    136

    Pralines

Appears in

Ingredients Metric US Volume
Couverture, milk, 37%, overwarmed, for the acetate sheet as needed as needed as needed
Heavy cream 220 g, plus additional as needed 7.8 oz, plus additional as needed 1 cup, plus additional as needed
Cinnamon sticks 55 g 1.9 oz 10 sticks
Invert Sugar 45 g 1.6 oz 2 tbsp
Milk couverture, 37%, half melted 440 g 15.5 oz 3 cups
cocoa butter, melted 35 g 1.2 oz ¼ cup
Unsalted butter, softened 55 g 1.9 oz ¼ cup
Colored cocoa butter, for the transfer sheet as needed as needed as needed
Milk couverture, 37%, tempered, for making plaques and dipping 256 g 9.0 oz 1 cup
1106 g 38.9 oz

Method

1 Prepare an acetate sheet on an acrylic base and cover with overwarmed couverture (see page 118). On the sheet, place a 15-in/380-mm square acrylic frame, ½ in/13 mm high. Place a divider or bar inside the frame to split it in half. (The recipe makes enough ganache for a half-frame, 7½ × 15 in/190 × 380 mm.)

2 In a medium pot, bring the cream and cinnamon sticks to a boil over medium heat.

3 Remove from the heat, immediately cover with plastic wrap, and let steep for 10 minutes.

4 Strain to remove the cinnamon sticks, and add cream as needed to return the total amount to 7.8 oz/220 g.

5 Return the cream to the heat and bring back to a boil.

6 Combine the invert sugar and milk couverture. Pour the hot cream over the couverture mixture, and set aside undisturbed for 1 minute.

7 Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles to create a ganache.

8 Add the melted cocoa butter and mix with the spatula to create a shiny, smooth ganache. Cool to 92&F/33.3&C.

9 Blend in the butter using an immersion blender.

10 Spread the ganache into the prepared acrylic frame, and let set overnight at room temperature.

11 Remove the frame, flip the slab over, and remove the acetate sheet. Place the slab on a guitar cutter and cut into ⅞-in/22 mm squares.

12 Transfer the pieces to a parchment paper–lined sheet tray, separate them, and let them rest at room temperature for 2 hours to form a crust before finishing.

13 To finish the pralines with plaques, decorate a transfer sheet as desired, spread with a thin layer of milk couverture, and let set.

14 Using an Exacto knife or a paring knife, cut the couverture into ¾-in/20-mm square plaques.

15 Using a dipping fork, dip each praline in the milk couverture. Place a plaque on top before the couverture has fully set.

16 Let set overnight at room temperature, then carefully peel off the acetate from each praline before storing. If you want to peel off the acetate sooner, place the pralines in the refrigerator for 5 to 10 minutes first.

17 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.

Recommended Transfer Sheet Décor

1 Lightly brush yellow cocoa butter onto a piece of acetate in vertical streaks.

2 Brush red cocoa butter onto the acetate following the same streaks.

3 Repeat the process with brown cocoa butter.

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