Recipes: World finals 2007 Best Dipped Praline - Yvonnick Le Maux
World finals 2007 Best Dipped Praline
Lime ganache
Lime puree 250g
Sugar 57,5g
Lime peel 4g
Cream 80g
Cacao
Barry "Ghana" milk chocolate 480g
Invert sugar 15g
Lime extract 3 drops
Boil the lime purée with the sugar and peels at 102°C.
Sieve and add the cream.
Emulsify with the Ghana milk chocolate and the invert sugar.
At 32°C, add the lime extract.
Strawberry liquor
Water 59g
Sugar 110g
Strawberry alcohol 475g
Strawberry extract 4 drops
Make a syrup of water and sugar at 114°C. Pour this mixture on
the strawberry liquor.
Repeat this 3 times.
Add the strawberry extract.
Pour the syrup in the paste and allow to crystallise 1h30 on each
side.
Build-up
Recipe for 50 pralines.
Spray a silicone mould with cocoa butter and couverture.
Pour in a layer of "Lime ganache".
Put in a pearl of "Strawberry liquor".
Close with a second layer of "Lime Ganache".
Let this crystallise for 48h, then enrbe with extra bitter
chocolate.
Put a drop of white chocolate with lemon taste, as decoration.