Go Back Email Link

Bartlett Pear Pralines

Deel op Facebook Print Recipe

Ingredients

Ingredients for about 120 Pieces

  • ¾ cup 200 ml Heavy cream
  • 4¼ tbsp 60 g Butter
  • 2½ tbsp 50 g Glucose syrup (or simple syrup, see p. 40)
  • 16 oz 450 g Milk couverture chocolate
  • ½ cup 120 ml Poire Williams
  • 120 Milk chocolate truffle shells small, hollow chocolate balls
  • About 10.5 oz 300 g milk couverture chocolate for dipping
  • Confectioner’s sugar

Instructions

  • Briefly boil the heavy cream, butter, and glucose syrup and then remove from the heat.
  • Chop up the milk chocolate and melt in the cream.
  • Flavor with Poire Williams.
  • 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 fitted 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 milk chocolate with the help of a fork and let them drip completely.
  • Roll in confectioner’s sugar and shake off the excess.
--------------------------------------------------------------------------------------------------
Course; Chocolate / Dessert / Fruit
Cuisine; Austria / European