Home > Recipes > Dipped pralines > Ganache Caramel liqueur Grand Marnier Vanille

Ganache Caramel liqueur Grand Marnier Vanille

Luis Robledo
Mexico
  • Ganache Caramel, liqueur Grand marnier

    230 g cream 
    200 g milk
    350 g Dark Chocolate alto el sol
    300 g Milk Chocolat Ghana  
    175 g Butter 
    115 g sugar for the caramel


    Caramelize the sugar and deglaze with cream and milk until smooth
    Pour over the chocolates and emulsify
    Add butter at 38ºC and pour a 8mm layer



  • Hazelnut Praline

    Hazelnut Praliné 250 g
    Cacao butter 30 g
    Milk chocolate, Ghana Chocolat 30 g

    Melt the chocolate and the cocoa butter to 45ºC
    Add the praline and temper to 23ºC
    Pour a 3mm layer over the caramel ganache

  • Liqueur Orange Grand Marnier

    Sugar 500 g
    Water 200 g
    Grand Marnier 60º 100 g
    Orange zest 10 g
    Vanilla pod ½

    Cook the sugar, water, zest and vanilla bean to 113ºC
    Stop the cooking proccess by adding the grand marnier
    Mix gently and pour over starch imprints
    Add a crystallized liqueur on top of the caramel and the praline and coat with Origine Mexique 66% cacao

     

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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