Mini Bonbon Pecan Praliné - Coffee Reduction
- Level:
-
Easy
Coffee Reduction
Used products: Coffee Reduction
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250 gespresso coffee
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50 gsugar
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50 gglucose syrup DE 38
Preparation: Coffee Reduction
Mix in a saucepan
Reduce until 71°Brix or 105°C (221°F).
Cool.
Texas Origin Pecan Praliné
Used products: Texas Origin Pecan Praliné
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50 gCHM-Q32HARM
Preparation: Texas Origin Pecan Praliné
Melt together
Used products: Texas Origin Pecan Praliné
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9 g0% fat powdered milk
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225 gpecan praliné
Preparation: Texas Origin Pecan Praliné
Mix together
Crystallise praline two ways:
1/ Melt chocolate and Mycryo® Cocoa Butter together.
Mix milk powder and 70% Texas Origin Pecan Praliné.
Mix the Harmonie Lactée Milk chocolate and 70% Texas Origin Pecan Praliné and use table top method to crystallise.
2/ Melt Harmonie Lactée Milk chocolate and Mycryo® cocoa butter, crystallise.
Mix milk powder and 70% Texas Origin Pecan Praliné.
With paddle attachment, add crystallised chocolate/cocoa butter.
Pour in the praline while mixing.
Assembly
Spray chocolate shell with coloured cocoa butter.
Mould milk chocolate shell.
Pipe a small amount of coffee reduction at bottom of shell.
Pipe crystallised Texas Origin Pecan Praliné on top. Close shell and unmould.
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