Inspiring Recipes: Moulded pralines

Hibiscus curd

Fresh apple juice	200ml
Cater sugar	100g
Unsalted butter	150g
Egg yolk	100g
Dried hibiscus flowers	30g
Citric acid
Cointreau

Combine juice, sugar and butter in a pot and bring to a boil. 
Add hibiscus, allow to infuse and strain off again. 
Stir into the egg yolk, add citric acid and Cointreau to taste and carefully heat up until this starts to thicken. 
Allow to cool completely. 

Ganache or Rasberry leaves

Milk	40ml
Whipping cream	175g
Butter	40g
Glucose	45g
Cacao Barry Concorde 66% dark chocolate	125g
Cacao Barry Lactée Supérieure 35,5% milk chocolate	125g
Dried raspberry leaves	10g
Cointreau	15g

Combine milk, cream, butter and glucose and boil up. 
Add raspberry leaves and leave to simmer. 
Strain off the leaves and pour on to the chocolate. 
Mix well and add Cointreau. 
Allow to cool completely before piping into chocolate shells. 

Crispy bits

Cacao Barry Gianduja Plaisir Lenôtre	125g
Hazelnut oil	25g
Cacao Barry Pailleté Feuilletine	80g

Melt the Gianduja, combine with Pailleté Feuilletine. 
Stir in the hazelnut oil.