HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


the appetizer:

The Art of the Chocolatier: From Classic Confections to Sensational Showpieces by Ewald Notter, includes recipes like Caramelized Gianduja; Gianduja Base; Macadamia Pralines; and Chocolate Piping.

I Love Desserts

 

Macadamia Pralines

 
Macadamia Pralines
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 200 g 7.1 oz 3/4 cup
Heavy cream 300 g 10.6 oz 1-1/3 cups
Salt 3 g 0.1 oz 1/3 tsp
Glucose 35 g 1.2 oz 1-1/2 tbsp
Vanilla bean 3 g 0.1 oz 1/3 ea
Invert sugar 35 g 1.2 oz 1 tbsp + 1 tsp
Macadamia paste 160 g 5.6 oz 1 cup
Milk couverture, 37%, chopped or coins 300 g 10.6 oz 2 cups
Cocoa butter, melted 45 g 1.5 oz 3 tbsp
Yield     96 molded pralines 1081 g 38.0 oz  
 

Macadamia Pralines

 

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. Combine the cream, salt, and glucose in a medium pot. Split the vanilla bean, scrape the seeds, add the pod and seeds to the cream, and bring to a boil over medium heat.

4. Combine the invert sugar, macadamia paste, and chopped milk couverture. Strain the hot cream mixture into the couverture mixture, and set aside undisturbed for 1 minute.

5. Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles, to create an emulsion.

6. Cool to 94 degrees F/34.5 degrees C. Add the melted cocoa butter and stir to combine. Cover with plastic wrap and let cool to 88 degrees F/31.1 degrees C.

7. When the mixture reaches 88 degrees F/31.1 degrees 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.

8. Once the ganache has completely set, cap with milk couverture. Place in the refrigerator for 3 to 5 minutes to set.

9. Tap the molds on the table to release the chocolates.

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

Recommended Mold Decor

1. Using an airbrush, lightly spray the molds with yellow cocoa butter.

2. Spray a touch of red cocoa butter into one side of each cavity.

 
  • from:
    The Art of the Chocolatier:
    From Classic Confections to Sensational Showpieces
  • by Ewald Notter
  • Photography by Joe Brooks and Lucy Schaeffer
  • Wiley 2011
  • Hardcover; 416 pages; US $65.00
  • ISBN: 0470398841
  • ISBN-13: 978-0-470-39884-5
  • Reprinted by permission.

Buy The Art of the Chocolatier

 

The Art of the Chocolatier

 
 
Paris
.

This page created March 2011


 


 
 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 

Kitchen & Home
Markdowns

 
.