Bartlett Pear Pralines
Ingrediënten
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
Instructies
- 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.
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