John Myers
Cinnamon Cube Pralines
The perfect cinnamon cube pralines recipe with a picture and simple step-by-step instructions.
- 350 g Couverture whole milk
- 200 g Dark couverture
- 1 tsp Cinammon
- 50 g Butter
- 75 g Palmin
- 150 g Cream
- Cocoa powder heavily de-oiled
- Melt the couverture in a water bath and stir well.
- Warm the cream with the butter and palm.
- Add cinnamon to the cream and stir the warmed couverture into the cream.
- Then fill in an aluminum dish or a tin lined with aluminum foil and let it cool down. When the mixture is only lukewarm, place in the refrigerator until the mixture is stiff.
- Cut the mixture into cubes and roll in cocoa.
- Tip 6: I think it’s best to lay out a shape with aluminum foil, because you can pull the aluminum foil off the mass.
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