Inspiring Recipes: Moulded pralines

Lemon Ganache

Cream	300g
Glucose	60g
Tahitian Vanilla Bean	1each
Lemon zest	10g
Lemon juice	40g
Cacao Barry "Fleur de Cao" 70 % couverture	200g
Butter d'echire	40g

Boil the cream, glucose, lemon zest and vanilla together.
Strain and adjust with cream to weigh 320g.
Add lemon juice at 70° Celsius / 158° F and mix with the couverture and the butter.

Jelled Raspberry Coulis

Raspberry Puree	300g
Gelatin leaves	10 sheets
Sugar	45g
Raspberry Paste (Amoretti)	2 tablespoons

Heat the raspberry puree with the sugar ad the raspberry paste.
Bloom the gelatin sheets and add to the raspberry puree mixture.
Strain mixture thru a fine chinois.

Hazelnut Praline Crunch

Cacao Barry Lenôtre Tradition praliné	300g
Cacao Barry Lactée Supérieure 38,2 % chocolate	70g
Cacao Barry Mycryo Cocoa Butter	40g
Cacao Barry Bresilienne (Chopped Hazelnuts)	50g

Melt milk chocolate and cocoa butter.
Combine with the praline paste.

Mix together with the bresilienne.