Ingrédients
Les Vergers Boiron clementine purée – 275 g
Les Vergers Boiron lemon purée – 25 g
Sugar 1 – 33 g
Yellow pectin – 5 g
Sugar 2 – 250 g
Glucose syrup – 28 g
Water – 8 g
Citric acid – 3 g
Clementine zest – 1
Polish the praline mold and spray it with yellow cocoa butter.
Then fill it with white chocolate and leave to crystallize.
Heat the clementine purée and lemon juice to 50°C.
Mix sugar 1 with the yellow pectin, then stir into the mixture.
Add sugar 2 and glucose syrup, then cook to 105°C.
Mix the water and citric acid, then add to the mixture at 105°C.
Cool the mixture slowly in a mixer while adding the zest.
Once cooled, fill a piping bag with the mixture.
Fill half of the pralines with the fruit paste and
let rest for a moment.
Then fill the pralines with the ganache up to
1 mm from the edge.
Let crystallize for 24 hours, then seal
with white chocolate.
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