Inspiring Recipes: Moulded pralines

Almond praliné

Raw almonds	250g
Sugar	135g
Water	40g
Glucose	58g
Vanilla	1 pod

Grind the almonds. 
Make a caramel with water, glucose, sugar and the vanilla pod.
Mix the caramel with the almonds.
After cooling down, crush the almonds to obtain a praliné.

Peanut praliné

Almond praliné	167g
Grilled peanuts	70g
Cacao Barry Mycryo cocoa butter	16g

Mix the peanuts. 
Melt the cocoa butter, then add the almond praliné.
Blend well, then add the mixed peanuts. 
Make small cones with a piping bag. 

Vanilla Tonka Ganache

Cream	151g
Butter	15g
Sorbitol	7g
Vanilla	2pods
Glucose	12g
Tonka	5g
Invert sugar	12g
Cacao Barry "Ghana" chocolate	108g
Cacao Barry "Guayaquil" chocolate	66g

Infuse all ingredients, except the chocolate. 
Emulsify with the Ghana and Guayaquil chocolate.

Build-up : 
Recipe for 58 pralines.

Spray the half-round moulds with coloured cocoa butter.
Mould with Cacao Barry Guayaquil chocolate.
Fill with Vanilla Tonka Ganache.
Insert the cone of Peanut Praliné.
Seal the pralines.