White Pralines with Fruity Filling
White pralines with fruity filling is a recipe with fresh ingredients from the poultry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g white couverture
- 250 g dark chocolate
- 50 g milk chocolate
- 30 g glucose
- 100 g whipping cream
- 150 ml raspberry purée
- 50 ml gooseberry juice
- 15 ml raspberry liqueur
- Chocolate (with yogurt filling)
- red food coloring
- cocoa butter
- 1 praline mold (with raspberry cavity)
Instructions
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1.
Stir the red pigment with melted cocoa butter. Warm the color mixture to 40°. Use it to coat the praline mold. Melt white couverture in a warm water bath and let it cool slightly. When the color mixture has set, pour the white couverture into the mold. Carefully pour off excess couverture and reserve for later. Flatten the mold again and scrape off the hardened couverture with a spatula so that only the walls of the cavities are coated.
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2.
For the cream‑chocolate emulsion chop dark and milk chocolate finely. Place in a bowl and add glucose. Boil cream, raspberry purée, and gooseberry juice. Gradually pour the fruit cream into the chocolate while stirring in small circles with a spatula until a matte‑glossy emulsion forms. Cool to 30°. Add raspberry liqueur and blend well with an immersion blender. Using a piping bag, fill the cavities of the praline mold with some of the emulsion. Insert a piece of yogurt chocolate into each cavity and top again with emulsion. Let dry overnight until firm. The next day melt remaining white couverture in a water bath, seal the raspberry pralines with it, and smooth with a palette. Then place the mold for 6 minutes in the deep‑freezer compartment or freezer. Release the pralines from the mold, gently tapping on the table if necessary. Store raspberry pralines chilled and airtight.
