Fillings for raspberry black pepper praline for approx 40pcs. See how to do the different praline cases and how to close the pralines under tips and tricks.
Technique: Piping
Black pepper 52% Chocolate Ganache
Cream 35% 45g
Black pepper
Glucose 7.5g
Dark 52% chocolate 35g
Butter 7.5
Heat the cream almost to boiling. Pour over chocolate and glucose in 3 steps. Add butter and black pepper after taste while emulsifying with a hand blender. Be careful not to incorporate air. Cool down in a piping bag. Use when below 30C.
Raspberry jelly
Sugar #1 7.5g
Pectin NH 1.5g
Raspberry pulp with low sugar 22.5g
Water 15g
Sugar #2 25g
Glucose 17.5g
Citric acid 1:1 1g
Mix together sugar #1 and pectin.
Warm up pulp and water, at about 50C and sprinkle in, by stirring consistently the pectin and sugar mixture.
Bring to the boil and add in sugar #2 and glucose. Bring back to the boil again for 30 seconds, last stir in Citric acid 1:1.
Let it cool down.
Fill first 2g of the raspberry jelly and then fill up almost to the edge with the ganache. Let crystallise until sealing.
Comments