RASPBERRY AND CHOCOLATE PRALINES

RASPBERRY AND CHOCOLATE PRALINES

Oct 6, 2021 | Desserts

Author: Zaneta Wasilewska

FB: Cakes by Jeanette Zaneta Wasilewska Cake Designer

Skill level: BEGINNERS 

You will need:

Raspberry Ganache

  • 65g double cream
  • 150g Saracino white chocolate drops
  • 60g Saracino Le Supreme raspberry flavour paste
  • 18g of white rum (optional)
  • Saracino cocoa butter
  • Saracino colour powder (red, yellow, black)
  • Silicone spatula
  • Baking paper
  • Food thermometer
  • Airbrush with 0.8 nozzle
  • Piping bags
  • Polycarbonate mould
  • Microwave
  • Scraper
  • Glass or plastic bowl
  • Small pot
  • Blender
  • Metal ball tools
 

Step 1

Pour the cream into a saucepan and heat it to about 40-50 ° C. Remove from the heat

Step 2

For the ganache put your white chocolate drops into a bowl. This amount will made approximately 24 pralines.

Step 3

Pour warm cream onto the chocolate and combine until a smooth consistency is achieved.

Step 4

Add your Saracino raspberry flavour paste to the chocolate mix. 

TIP: If you want the flavour to be stronger use more food flavouring.

Step 5

Mix until smooth

Step 6

Optional to add white rum at this stage and mix to combine

Step 7

Melt Saracino cocoa butter in a microwave and mix with powder colours. The orange colour can be obtained by mixing the red and yellow powders.

Step 8

Prepare a polycarbonate mould (make sure that it does not contain any traces of fat), metal ball tool and ready-made cocoa butter mixed with black powder

Step 9

Temper the coloured cocoa butter (around 27-28°C)

Step 10

Dip the metal ball into the black cocoa butter and gently press it into the mould.

Step 11

We repeat this activity many times and use different sizes of balls to get different sized dots.

Step 12

Place aside to allow to set.

Step 13

Prepare an airbrush and pour in tempered orange-coloured cocoa butter.

Step 14

Spray the mould.

Step 15

Spray over again to achieve darker colour 

Step 16

Turn the mould over and tap over a paper towel to remove the excess colour.

Step 17

Wipe the mould clean and put aside until the butter sets.

Step 18

Meanwhile, melt approximately 250-300g of white chocolate drops in a microwave to temper it. You will need a temperature of 27-28°C

 

Step 19

Pour the ready chocolate into the piping bag and fill the mould.

Step 20

Gently tap the mould against the table to get rid of air bubbles

Step 21

Place your sheet of baking paper on the table and turn the mould upside down over it to remove the excess chocolate. Gently tap the mould. Don’t throw the remaining chocolate away as we will be reusing it. 

Step 22

Use a scraper to remove the excess

Step 23

Fill each with the raspberry ganache we prepared earlier. Do not fill to the top as you will need to leave room to add chocolate over.

Step 24

Once all are filled put the mould into the fridge for 10-15 minutes. 

Step 25

Meanwhile, remove the remaining chocolate from the paper and put it into a bowl.

Step 26

Temper the chocolate and pour into a piping bag.

TIP: I place my piping bag in a glass to hold it open. 

Step 27

Remove your pralines from the fridge and pipe chocolate on the top

Step 28

Tap the mould over the table to remove any air bubbles 

Step 29

Use your scraper to remove the excess

Step 30

When ready, place your mould into the fridge for 15-20 minutes

Step 31

Turn the mould upside down and tap over the table to realise the pralines from the mould

Step 32

Your pralines are ready! Bon appetite 

Back To Tutorials

HOME MADE ICE CREAM

HOME MADE ICE CREAM

Aug 2, 2021 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS 

You will need:

  • 800ml warm milk

  • 300ml cream (30-36%)

  • 230g sugar

  • 150g Saracino Base Gelato ice cream base

  • Saracino Le Supreme flavouring – vanilla, raspberry and strawberry

  • 200g fresh strawberries

  • 100g fresh lychee (can be tinned)

  • 160g fresh blueberries

  • 150g fresh blackberries

  • 2 tablespoons of lemon juice

  • 1 heaped tablespoon cornflour dissolved in 4 tablespoons of cold water

  • 1 tablespoon sugar

Step 1

Prepare all your ingredients. 

Step 2

Prepare the ingredients for the ice cream mixture – warm milk, Base Gelato, cream, sugar and Le Supreme vanilla flavouring.

Step 3

Put the warm milk, cream, sugar and Base Gelato in a frozen ice cream making bowl (alternatively use a plain metal or glass bowl).

Step 4

Add 2 tablespoons of Le Supreme vanilla flavouring.

Step 5

Using a whisk, mix the ingredients thoroughly until the sugar is fully dissolved. If you are using a bowl from an ice cream maker – place it in the machine and mix until it freezes to the desired creamy consistency. When ready put it in the freezer. If you are not using an ice cream maker, after mixing thoroughly, put the mixture in the freezer. After 20 minutes take it out and mix it with a fork to break down the ice crystals that are forming and make the mixture a creamy consistency. Continue mixing every 20 minutes until you get the consistency of ice cream. Place in the freezer.

Step 6

Prepare the ingredients for the lychee sauce – you will need the lychees, strawberries, 1 tablespoon of lemon juice and the strawberry and raspberry Le Supreme flavouring.

Step 7

Place the fruit in the blender.

Step 8

Add the lemon juice and one teaspoon of each flavouring.

Step 9

Blend thoroughly.

Step 10

Using a metal sieve and a spoon, push the blended fruit through the sieve into a bowl to give a smooth puree.

Step 11

Put the puree into a ceramic bowl and place in the refrigerator.

Step 12

Prepare the ingredients for the forest fruit sauce – blackberries, blueberries, 1 tablespoon of lemon juice, cornflour dissolved in water, raspberry Le Supreme flavouring and a tablespoon of sugar.

Step 13

Put fruit, lemon juice and sugar in a pan and mix.

Step 14

Add 1 teaspoon of raspberry Le Supreme food flavouring, mix and bring to the boil. The fruit should not fall apart completely.

Step 15

Remove the pan from the heat and pour in the cornflour mixed with water. Bring to the boil.

Step 16

Transfer to a ceramic bowl, allow to cool and place in the refrigerator.

Step 17

Prepare serving bowls for ice cream or waffles, a scoop for ice cream and boiling water.

Step 18

Take the ice cream from the freezer, take out the sauces from the fridge, prepare side dishes such as fresh fruit, sprinkles, meringues, chocolate. Use a hot spoon to scoop ice cream into bowls or wafer cones.

Step 19

Serve the ice cream in a bowl with the toppings and sauce of your choice.

Step 20

Or alternatively serve in the cone. 

Back To Tutorials