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.
