Yellow Maple Pecan Praline Eggs
Ingredients: Yellow Maple Pecan Praline Eggs
Preparation: Yellow Maple Pecan Praline Eggs
Line the mould with tempered Cacao Barry Alunga™ 41% milk chocolate.
Ingredients: Yellow Maple Pecan Praline Eggs
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100 gpecan nuts
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40 gMaple sugar
Preparation: Yellow Maple Pecan Praline Eggs
For the roasted maple pecans:
Stir the maple syrup into the pecans.
Place onto a silpat mat and bake at 160 ̊C for 12-15 minutes.
Cool completely before using.
Ingredients: Yellow Maple Pecan Praline Eggs
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150 gMaple syrup
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120 gwhipping cream
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35 gdextrose
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Q.S.Maple butter
Preparation: Yellow Maple Pecan Praline Eggs
For the maple ganache:
Warm the maple syrup, cream and dextrose to 80 ̊C.
Pour over the milk chocolate and emulsify.
To assemble:
Pipe a small bulb of maple butter into each cavity.
Place a roasted pecan nut into each cavity.
Pipe maple ganache on top of the pecan.
Leave the ganache to set for 1-2 hours at 12 ̊C.
Seal the pralines with tempered Cacao Barry Alunga™ 41% milk chocolate.
Pink Coffee & Butterscotch Praline Eggs
Ingredients: Pink Coffee & Butterscotch Praline Eggs
Preparation: Pink Coffee & Butterscotch Praline Eggs
Line the mould with tempered Cacao Barry Alunga™ 41% milk chocolate.
Ingredients: Pink Coffee & Butterscotch Praline Eggs
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200 gwhipping cream
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25 gglucose
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30 ginvert sugar
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20 gFinely ground Ethiopian coffee
Preparation: Pink Coffee & Butterscotch Praline Eggs
For the coffee ganache:
Warm the cream, glucose, invert sugar and coffee to 80 ̊C.
Cover and leave to cool to 35 ̊C.
Pour the coffee mix through a sieve onto the tempered milk chocolate.
Emulsify with a hand blender.
Ingredients: Pink Coffee & Butterscotch Praline Eggs
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150 gcaster sugar
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130 gwhipping cream
Preparation: Pink Coffee & Butterscotch Praline Eggs
For the butterscotch:
Dry caramelise the sugar a little at a time.
Caramelise to a golden brown colour.
Add the warmed cream a little at a time.
Stir well, cook to 108 ̊C and then cool to 25 ̊C.
To assemble:
Pipe a small bulb of butterscotch into each cavity.
Pipe coffee ganache on top.
Place in a 12 ̊C fridge for 2 hours to set.
Seal the chocolates with tempered Cacao Barry Alunga™ 41% milk chocolate.
Blue Tea & Biscuits Praline Eggs
Ingredients: Blue Tea & Biscuits Praline Eggs
Preparation: Blue Tea & Biscuits Praline Eggs
Line the mould with tempered Cacao Barry Alunga™ 41% milk chocolate.
Ingredients: Blue Tea & Biscuits Praline Eggs
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180 gwater
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35 gLwiro Dawn Black Tea
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20 ginvert sugar
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20 gglucose
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20 gdextrose
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1 gsalt
Preparation: Blue Tea & Biscuits Praline Eggs
For the black tea ganache:
Make an infusion by heating the water to 95 ̊C and adding the black tea.
Leave to brew for 4 minutes.
Strain the tea over the sugars and salt and stir until the sugars are dissolved.
Then pour over the chocolate and emulsify well.
Add the butter and emulsify again.
Ingredients: Blue Tea & Biscuits Praline Eggs
Preparation: Blue Tea & Biscuits Praline Eggs
For the biscuit layer:
Warm the Cacao Barry Cara Crakine™ and then roll out between two sheets of silicon paper.
Place into the freezer for 5 minutes.
Cut out small discs of the Cacao Barry Cara Crakine™.
To assemble:
Pipe the back tea ganache into the mould, leaving a gap at the top for the biscuit layer.
Place a disc of Cacao Barry Cara Crakine™ into each cavity.
Using tempered Cacao Barry Alunga™ 41 milk chocolate seal the chocolates.
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