Mini Bonbon Pecan Praliné - Coffee Reduction
Used Cacao Barry products
Holidays/New Year
Mini Bonbon Pecan Praliné - Coffee Reduction
Used Cacao Barry products
Recipe components
Coffee Reduction
| Ingredients | Preparation |
|---|
| Mix in a saucepan
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Reduce until 71°Brix or 105°C (221°F).
Cool.
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Texas Origin Pecan Praliné
| Ingredients | Preparation |
|---|
| Melt together
|
| Mix together
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Crystallise praline two ways:
1/ Melt chocolate and Mycryo® Cocoa Butter together.
Mix milk powder and 70% Texas Origin Pecan Praliné.
Mix the Harmonie Lactée Milk chocolate and 70% Texas Origin Pecan Praliné and use table top method to crystallise.
2/ Melt Harmonie Lactée Milk chocolate and Mycryo® cocoa butter, crystallise.
Mix milk powder and 70% Texas Origin Pecan Praliné.
With paddle attachment, add crystallised chocolate/cocoa butter.
Pour in the praline while mixing.
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Assembly
Spray chocolate shell with coloured cocoa butter.
Mould milk chocolate shell.
Pipe a small amount of coffee reduction at bottom of shell.
Pipe crystallised Texas Origin Pecan Praliné on top. Close shell and unmould.
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