Caramel-lemon winter pralines
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Good to go
These caramel-lemon winter pralines are a celebration of seasonal warmth and citrus brightness. With a base of CARMA® Caramel Citron and a rich ganache made from CARMA® Dark Venezuela 70% infused with lemon, each praline is encased in a shimmering gold shell for a festive finish. “I created this praline to capture the cozy richness of caramel with a bright lemon twist—perfect for winter. The gold finish adds a touch of celebration, making it ideal for gifting or elegant seasonal menus.”
- Level:
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Difficult
- Makes:
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For 3 moulds with 24 pralines each
- Shelf life:
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1 mois
- Conservation:
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Between 16-18°C
Couleurs en spray
Ingredients: Couleurs en spray
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Q.S.F030651
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1.1 ozF029186
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0.4 ozF031397
Preparation: Couleurs en spray
- Spray the mould with small dots of pre-crystallised Mona Lisa® Cocoa Butter Gold.
- Then mix the green cocoa butter with the other colours and pre-crystallise.
- Spray the mould with this preparation.
Coating
Ingredients: Coating
Preparation: Coating
- Fill the sprayed mould with pre-crystallised CARMA® Gold Quintin 31%.
CARMA® Caramel Citron filling
Ingredients: CARMA® Caramel Citron filling
Preparation: CARMA® Caramel Citron filling
- Fill the mould with a small amount of CARMA® Caramel Citron.
CARMA® Dark Venezuela 70% ganache with lemon
Ingredients: CARMA® Dark Venezuela 70% ganache with lemon
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3.2 ozCream 35 %
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0.5 piece(s)Lemon rind
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1.4 ozGlucose syrop
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0.7 ozsorbitol powder
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0.4 ozinvert sugar
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1.1 ozbutter
Preparation: CARMA® Dark Venezuela 70% ganache with lemon
- Steep the lemon rind in hot cream for 20 minutes.
- Strain and add more cream to reach the required weight.
- Heat up the cream along with the sugars and butter, and pour over the CARMA® Dark Venezuela 70%.
- Emulsify and pour into the mould at 32 °C.
Further processing / storage
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Let the ganache crystallise for 24 hours and then close it with CARMA® Gold Quintin 31%.
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Unmould.
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