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.
