John Myers
Vanilla Cream Pralines
The perfect vanilla cream pralines recipe with a picture and simple step-by-step instructions.
- 300 g Dark couverture
- 100 g Whipped cream
- 1 Tl Vanilla flavor
- 50 g Butter
- 100 g White couverture
- 50 g Couverture whole milk
- 50 g Dark couverture
- Melt 1,150 g couverture and chop 50 g of the couverture. When the couverture has melted stir in the rest of the chopped couverture.
- Now tilt the couverture into praline molds for 2 minutes then turn the molds over and let the chocolate run out so that there is only a thin edge. Chill for 2 hours.
- Bring the cream with the vanilla to the boil, then melt the butter and the whole milk and white couverture in it. Allow to cool slightly.
- Now put the filling into the praline molds and chill for another 2 hours.
- Melt the remaining dark couverture and place a bottom on the pralines with a piping bag. Refrigerate. Now you can press the pralines out of the mold.
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