Cook the ingredients except the gelatine for about 3 minutes
after boiling. Let cool in the refrigerator until final use.

Boil cream, butter and glucose, then pour on vanilla couverture.
Mix gently and add Cointreau®.

Cover with a thin layer of vanilla couverture in praline moulds,
decorated with coloured cocoa butter. Fill 1/3 of orange puree
and place into the freezer. Then make up to the moulds with
Cointreau® ganache. After hardening, close with couverture.
Let cool, then unmould the pralines.