Philip Khoury's Apricot Pecan Pralines
Ingredients
- 100g Belgosuc Glucose Syrup - SCA118
- 250g Cacao Barry Extra-Bitter Guayaquil - SCC124
- 380g Callebaut NXT Dairy Free Dark - SCC750
- 180g Caster Sugar
- 20g Invert Sugar - SCA107
- 20g Neutral Oil
- 280g Pecan Nut Pieces - SCN256A
- 4.5g Pectin - SCA132
- 300g Ravifruit Apricot Puree - SCF0851
- 2g Sea Salt
- 2.5g Tartaric Acid - SCA134
Method
Apricot Pecan Praliné
We had the pleasure of hosting Harrods Head Pastry Chef and Martellato Ambassador, Philip Khoury, in the Keylink Kitchen.
Philip joined us for a livestream demonstration on how to create this 3-component, dipped apricot pecan praliné, which can easily be adapted to other flavours and finishes. It's also entirely plant-based!
Philip made the praliné using both the Martellato Mini Guitar Cutter and the Martellato Digital Meltinchoc. A great benefit of the Meltinchoc is that it easily tempers large volumes of chocolate that can be held over several days - so if you're looking to use the same chocolate for different recipes throughout the week, it's a handy machine to have!
If you missed the livestream, don't worry - you can watch Philip make this praliné right here.
Equipment
- Martellato Digital Meltinchoc
- Martellato Mini Guitar Cutter with 22.5mm Frame
- Martellato Layering Frame Kit - 240 x 240mm
- Dipping fork
Ingredients
For the Apricot Pate de Fruit
- 200g Ravifruit Apricot Puree
- 4.5g Pectin
- 180g Caster Sugar
- 30g Belgosuc Glucose Syrup
- 2.5g Tartaric Acid
For the Pecan Gianduja
- 250g Pecan Nut Pieces
- 180g Callebaut NXT Dairy Free Dark
- 2g Sea Salt
For the Apricot Ganache
- 100g Apricot Puree
- 20g Invert Sugar
- 20g Neutral Oil
- 200g Callebaut NXT Dairy Free Dark
For the Enrobing
- Cacao Barry Extra-Bitter Guayaquil, tempered - Philip used the Meltinchoc for this!
Method
Step 1 - Apricot Pate de Fruit
- Add the apricot puree, pectin, caster sugar and glucose into a saucepan and stir well, until combined
- Cook to 107°C, then quickly add the tartaric acid, taking the mixture off the head and stirring well
- Pour along one edge of a layering frame, set on a silicon mat, and scrape to fill the frame
- Allow to cool and set
Step 2 - Pecan Gianduja
- Toast the pecans at 160°C for 15 minutes, until golden. Once roasted, allow to cool
- Add the cooled pecans to a food processor, along with the NXT chocolate, and blend to a paste
- Spread the past on a bench and cool to 20°C, then pour into a layering frame, set on the base
Step 3 - Apricot Ganache
- Puree the apricot puree with the invert sugar, then heat to a simmer. Once simmered, remove from the heat and cool to 60°C
- Once at 60°C, pour the puree mix over the NXT chocolate, allowing it to melt the callets
- Blend the mixture with a hand blender to emulsify, at which point the mixture should be around 30-35°C
- Pour the ganache into the layering frame immediately and spread evenly
Assembly and Finishing
- Pour the gianduja into a layering frame
- While the gianduja is still soft, add the set pate de fruit layer, using the frame
- Add a third layering frame, then pour in the ganache and scrape
- Allow the layer to crystalise, then remove the frames
- Place parchment paper on top of the set ganache, and flip the slab, so that the praline layer is now on top
- Spread a thin layer of NXT chocolate over the slab, continuously spreading and working on it, to over-crystalise, at which point the chocolate will be lighter in colour, dull and easier to cut
- Flip the slab back over and place it onto the guitar cutter
- Pull down the string frame on the cutter and cut the slab into square chocolates
- Using the dipping fork, dip the chocolates in the tempered Guayaquil and leave to set
Approximate costs
Add ingredients to your order
Ravifruit Ambient Purees - in 6 x 1kg Cases
Ravifruit Apricot Puree
Ambient Pasteurised Fruit Puree
SCF0851
These purées are ideal for making fruit ganache, ice creams, desserts and patisserie. They contain 90% fruit and...
In-stock: 17
Keylink
Pectin 200g
SCA132
MSK's Slow-Set Pectin is the perfect pectin for making pâte de fruits. It's a yellow pectin (pectin jaune)...
In-stock: 12
Keylink
Tartaric Acid 500g
SCA134
Will convert sucrose to invert sugar which makes your sugar more pliable and easier to work with. A white, almost crysta...
In-stock: 5
Glucose Syrup
Confectionery Glucose Syrup
with 38 Dextrose Equivalent
SCA118
Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the p...
In-stock: 91
Keylink
Pecan Nut Pieces
100% Pecans; 10-15mm
SCN256A
Pecan pieces can be used in or on chocolate, in cereal bars, ice cream and desserts.
In-stock: 12
Callebaut
Callebaut NXT Dairy Free Dark
Easymelt Chips; Minimum Cocoa Solids 55.7%
SCC1750
Dairy free fellows, rejoice! A rich, creamy mouthfeel, only without the dairy! Callebaut NXT Dairy Free Dark...
In-stock: 80
Cacao Barry
Cacao Barry Dark Chocolate; Extra-Bitter Guayaquil
Easymelt Chips; Minimum Cocoa Solids 64%
SCC1124
In-stock: 13
Invert Sugar and Invertin
Invert Sugar Paste
SCA107
Used to hold in moisture (it is hydroscopic and draws in moisture from the surrounding environment) and causes substance...
In-stock: 56