Original creation by
Jan PROOT,
Pastry Chef & Chocolate maker
DelRey, Antwerpen, Belgium
PASSION FRUIT
PRALINE
Chef :
Brand
Quantity :
Recipe for 1000 pieces
1. INGREDIENTS
Ingredients
610 g Elle & Vire Professional Excellence cream (35% fat)
610 g Andros Chef passion fruit puree
610 g almond milk syrup
2.540 g Callebaut Single Origine Java milk chocolate 32.6%
152 g liquid sorbitol
410 g inverted sugar
406 g Corman Extra Fondance concentrated butter (99.9% fat)
212 g Cointreau® 60%
Step
Boil cream, passion fruit juice and almond milk syrup.
Chop the chocolate in the food processor, add inverted sugar and
sorbitol.
Pour the boiling cream on the mixture and mix.
Add butter and mix again.
Finally, add Cointreau®.
Vacuum seal.
Fill the chocolate shells (milk or dark) with ganache to 35°C.
Let harden and close the pralines.
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