Apricot Pralines
Ingrediënten
Ingredients for about 120 Pieces
- ¾ cup 200 ml Heavy cream
- 5 tbsp 70 g Butter
- 1 tbsp 20 g Glucose syrup, (or simple syrup,)
- 500 g White couverture chocolate
- ½ cup 120 ml Apricot brandy
- 3 tbsp 40 ml Apricot liqueur
- 120 Milk chocolate truffle shells small, hollow chocolate balls dipping
- About 10.5 oz 300 g Milk couverture chocolate for
- 3 oz 80 g White couverture chocolate for decorating
- Brittle finely ground
Instructies
- 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.
--------------------------------------------------------------------------------------------------
