Vanilla Pralines Acetate sheet Dark couverture, tempered

Vanilla cream

As needed 300g 310g 45g 14g 450g 45g

Double cream Glucose Vanilla pod White couverture half melted Cocoa butter melted
Method

1. Prepare an acetate sheet on an acrylic base and cover with over-warmed couverture (taken back up to 38C) 7.5 x 15 inch or 19 x 38 cm 2. Place the cream and glucose in a medium pot. Split the vanilla bean, scrape out the seeds and add the pod and seeds to the cream. Bring to a boil over medium heat. 3. Strain to remove the bean, and add additional cream as needed to return the total quantity to 310g. Return the cream to a boil. 4. Pour the hot cream over the white couverture and set aside undisturbed for a minute. 5. Add the cocoa butter and use a spatula to stir in small circles starting at the centre of the bowl, then gradually stir in wider circles to form a smooth, shiny ganache. 6. Spread the ganache into the prepared acrylic frame and allow to set overnight at room temperature. 7. Remove the frame, flip the slap over and remove the acetate sheet. Place the slab on a guitar cutter and cut into 22 mm squares. 8. Transfer the pieces to a parchment paper-lined sheet tray, separate them and then let them rest at room temperature for 2 hours to form a curst before finishing. 9. Decorate a transfer sheet as desired. Using a dipping fork, dip each praline into the dark coverture. Before the couverture sets, cover with the transfer sheet. 10. Let the couverture completely set before removing the transfer-sheet. Store in an airtight container at 13 C - 16 C in a dark, dry place.

Spearmint Pralines Green Acetate sheet Dark couverture, tempered

Spearmint filling

As needed 300g 290g 10g 43g 200g 200g 43g 11g

Double cream Spearmint leaves Honey Milk couverture Dark couverture Unsalted butter softened White crme de menthe
Method

1. Prepare an acetate sheet on an acrylic base and cover with over-warmed couverture (taken back up to 38C) 7.5 x 15 inch or 19 x 38 cm 2. In a medium pot, bring the cream and mint to a boil over medium heat. 3. Once the cream has boiled, remove it from the heat, immediately cover with plastic wrap and let steep for 10 minutes. 4. Strain to remove the mint, and add additional cream as needed to return the total quantity to 290g. Add the honey and return the cream to a boil. 5. Combine the milk and dark couvertures. Pour the hot cream mixture over the couverture mixture and set aside undisturbed for 1 minute. 6. Use a spatula to stir in small circles starting at the centre of the bowl, then gradually stir in wider circles to form a smooth, shiny ganache. 7. Cool to 33 C Blend in the butter and crme de menthe with an immersion blender. 8. Spread the ganache into the prepared acrylic frame and allow to set overnight at room temperature. 9. Remove the frame, flip the slap over and remove the acetate sheet. Place the slab on a guitar cutter and cut into 22 mm squares. 10. Transfer the pieces to a parchment paper-lined sheet tray, separate them and then let them rest at room temperature for 2 hours to form a curst before finishing. 11. Decorate a transfer sheet as desired. Using a dipping fork, dip each praline into the dark coverture. Before the couverture sets, cover with the transfer sheet. 12. Let the couverture completely set before removing the transfer-sheet. Store in an airtight container at 13 C - 16 C in a dark, dry place.

Passion fruit Pralines Yellow Acetate sheet As needed Dark couverture tempered for 65g plaques Dark couverture, tempered 300g
Passion fruit filling

Double cream Passion fruit puree Invert sugar Milk couverture half melted Dark couverture half melted
Method

115g 230g 70g 200g 200g

1. Prepare an acetate sheet on an acrylic base and cover with over-warmed couverture (taken back up to 38C) 7.5 x 15 inch or 19 x 38 cm 2. In a medium pot, bring the cream and passion fruit puree to a boil over medium heat. 3. Combine the invert sugar and the milk and dark couvertures. Pour the hot cream over the couverture mixture, and set aside undisturbed for 1 minute. 4. Mix with an immersion blender to create a smooth, shiny ganache. 5. Combine the invert sugar and the milk and dark couvertures. Pour the hot cream over the couverture mixture and set aside undisturbed for 1 minute. 6. Mix with an immersion blender to form a smooth, shiny ganache. 7. Spread the ganache into the prepared acrylic frame and allow to set overnight at room temperature. 8. Remove the frame, flip the slap over and remove the acetate sheet. Place the slab on a guitar cutter and cut into 22 mm squares. 9. Transfer the pieces to a parchment paper-lined sheet tray, separate them and then let them rest at room temperature for 2 hours to form a crust before finishing. 10. To finish the pralines with plaques, decorate a transfer sheet as desired, spreas with a thin layer of dark couverture and let set. 11. Using a paring knife, cut the couverture into 20mm square plaques. 12. Using a dipping fork, dip each praline in the dark couverture. Place a plaque on top before the couverture has fully set. 13. Let the couverture completely set before removing the transfer-sheet. Store in an airtight container at 13 C - 16 C in a dark, dry place.

Cinnamon Pralines Gold Acetate sheet Milk couverture, tempered

Cinnamon filling

As needed 300g 220g 55g 45g 440g 35g 55g

Double cream Cinnamon sticks Invert sugar Milk couverture Cocoa butter melted Unsalted butter softened
Method

1. Prepare an acetate sheet on an acrylic base and cover with over-warmed couverture (taken back up to 38C) 7.5 x 15 inch or 19 x 38 cm 2. In a medium pot, bring the cream and cinnamon sticks to a boil over medium heat. 3. Remove from the heat, immediately cover with plastic wrap, and let steep for 10 minutes. 4. Strain to remove the cinnamon sticks, and add 5. Let the couverture completely set before removing the transfer-sheet. Store in an airtight container at 13 C - 16 C in a dark, dry place.