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Apricot Pralines

Deel op Facebook Print Recipe

Ingredients

Ingredients for about 120 Pieces

  • ¾ cup 200 ml Heavy cream
  • 5 tbsp 70 g Butter
  • 1 tbsp 20 g Glucose syrup, (or simple syrup,)
  • 500 g White couverture chocolate
  • ½ cup 120 ml Apricot brandy
  • 3 tbsp 40 ml Apricot liqueur
  • 120 Milk chocolate truffle shells small, hollow chocolate balls dipping
  • About 10.5 oz 300 g Milk couverture chocolate for
  • 3 oz 80 g White couverture chocolate for decorating
  • Brittle finely ground

Instructions

  • Briefly boil the heavy cream, butter, and glucose syrup and then remove from the heat.
  • Chop up the white chocolate and melt in the cream.
  • Flavor with apricot brandy and liqueur.
  • Let cool.
  • (It should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!
  • ) Put the mixture in a piping bag fittd with a round nozzle and use it to fill the truffle shells.
  • Chill, preferably overnight.
  • Melt the milk chocolate and let cool.
  • Fill a cone made with parchment paper and pipe the chocolate in to cover the hole in the truffle shell.
  • Chill for another hour.
  • Dip the pralines in the rest of the chocolate with the help of a fork and let them drip completely.
  • Place on a baking sheet lined with parchment paper.
  • Temper the white chocolate, fill a parchment paper cone, and use it to pipe thin lines over the pralines.
  • Sprinkle with finely ground brittle and let dry.
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Course; Chocolate / Dessert / Fruit
Cuisine; Austria / European