Raspberry Lychee Vanilla Pralinés Recipe

Byanna orden
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Introduction

These Raspberry Lychee Vanilla Pralinés combine delicate fruit gelees, smooth vanilla ganache, and a crisp almond-lemon sablé base for a sophisticated treat. Perfect for chocolate lovers who appreciate refined flavors and elegant textures.

The image shows a row of small dome-shaped chocolates on a white marbled surface. Each chocolate has two main layers: the top half is a shiny, smooth deep red color, while the bottom half is white with tiny black specks, creating a creamy look. One chocolate is cut in half and placed in the front center, showing three internal layers: the top layer is a dark red jelly, the middle is a creamy white filling, and the bottom is a thin golden brown biscuit base. The chocolates are arranged in neat rows stretching back evenly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 100g raspberry puree (or lychee puree, for example Boiron)
  • 5g pektin NH
  • 15g sugar
  • 2g lemon acid
  • 200g cream (35% full fat)
  • 10g invert sugar
  • 1 Tahiti vanilla bean (scraped)
  • 170g Opus Blanc white chocolate (Felchlin)
  • 75g butter
  • 70g sugar
  • 2g salt
  • 30g egg yolk
  • 100g flour
  • 3.5g baking powder
  • 30g roasted almond flakes (crushed)
  • 1/2 lemon zest
  • Tempered Chef Rubber cocoa butter (for spraying shells)
  • Tempered Opus Blanc 35% Felchlin white chocolate (to line shells)

Instructions

  1. Step 1: Prepare the Raspberry or Lychee Gelee by mixing pektin NH, sugar, and lemon acid. Bring the raspberry or lychee puree to a boil, add the pektin mixture, and boil for 1 minute. Pour onto a baking tray and let cool completely. Blend until smooth and pipe into prepared moulds.
  2. Step 2: For the vanilla ganache, bring cream, invert sugar, and scraped vanilla bean to a boil. Remove from heat and let steep for 20 minutes. Reheat briefly, then add in three portions to melted white chocolate, stirring well after each addition until glossy and smooth. Fill into a piping bag and fill pralines when ganache reaches 25-28°C.
  3. Step 3: Make the Almond-Lemon sablé by creaming butter, sugar, salt, and lemon zest until smooth. Gradually add egg yolks, then mix in flour, baking powder, and crushed almonds until combined. Wrap in cling film and chill for 3 hours.
  4. Step 4: Roll out the sablé dough to 1.5mm thickness and bake between two Silpat airmats at 175°C until lightly golden. Let cool completely before placing in praline bases.
  5. Step 5: Spray praline shells with tempered Chef Rubber cocoa butter, then line them with tempered Opus Blanc white chocolate. Assemble pralines by layering gelee, ganache, and sablé base as desired.

Tips & Variations

  • Use high-quality Swiss Felchlin chocolate for best texture and flavor in praline shells and ganache.
  • If you can’t find pektin NH, a similar gelling agent suitable for fruit purees can be used as a substitute, but adjust boiling times accordingly.
  • Feel free to experiment with other fruit purees for the gelee layer to create unique flavor combinations.

Storage

Store the finished pralines in an airtight container in a cool, dry place, ideally between 16-18°C (60-65°F). They keep well for up to two weeks. Avoid refrigeration as it may cause chocolate bloom. Bring to room temperature before serving for best flavor and texture.

How to Serve

The image shows neat rows of dome-shaped chocolates with a shiny, smooth red top layer and a white base layer. One chocolate in the center is cut in half to show four distinct layers inside: a thin red glossy top layer, a thick deep purple jelly-like layer below it, followed by a creamy off-white middle layer with tiny black specks, and a crumbly light brown bottom layer. The chocolates are arranged evenly on a white marbled surface with a pale grey background, creating a clean and elegant look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the gelee and ganache ahead of time?

Yes, both the gelee and ganache can be prepared a day in advance and stored in the refrigerator. Make sure to bring the ganache to the advised filling temperature before assembling.

What is the purpose of spraying the praline shells with cocoa butter?

Spraying the shells with tempered cocoa butter before lining them with chocolate enhances the final texture and appearance of the pralines, helping the chocolate shell set smoothly and adding a subtle shine.

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Raspberry Lychee Vanilla Pralinés Recipe

★★★★★

4.8 from 120 reviews
  • Author: anna
  • Total Time: 4 hours (including resting and cooling times)
  • Yield: Approximately 20 pralines depending on mold size 1x
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Description

Delight in the exquisite Raspberry Lychee Vanilla Pralinés, a multi-layered confection featuring tart raspberry and delicate lychee gelees, a luscious vanilla white chocolate ganache, all nestled on a crisp almond-lemon sablé base. Crafted by chocolatier and pastry chef Laura Niemi, this recipe showcases artisanal techniques and high-quality Swiss Felchlin chocolate, resulting in a harmonious blend of textures and refined flavors.

Ingredients

Scale

Raspberry and Lychee Gelee

  • 100g raspberry puree (e.g., Boiron)
  • 100g lychee puree (e.g., Boiron)
  • 5g Pektin NH
  • 15g sugar
  • 2g lemon acid

Vanilla Ganache

  • 200g cream (35% fat)
  • 10g invert sugar
  • 1 Tahiti vanilla bean, scraped
  • 170g Opus Blanc white chocolate (Felchlin)

Almond-Lemon Sablé

  • 75g butter
  • 70g sugar
  • 2g salt
  • 30g egg yolk (approximately 1 large egg yolk)
  • 100g flour
  • 3.5g baking powder
  • 30g roasted almond flakes, crushed
  • 1/2 lemon zest (finely grated)

Additional

  • Tempered Chef Rubber cocoa butter (for spraying praline shells)
  • Tempered Opus Blanc 35% Felchlin white chocolate (for lining praline shells)

Instructions

  1. Prepare the Raspberry and Lychee Gelee: Mix the Pektin NH with the sugar and lemon acid thoroughly. Bring the raspberry or lychee puree to a boil, then add the pektin mixture. Allow it to boil for 1 minute, then pour the mixture onto a baking tray. Let it cool completely, then blend until smooth. Pipe the gelee into prepared molds.
  2. Make the Vanilla Ganache: Bring the cream, invert sugar, and scraped Tahiti vanilla bean to a boil. Remove from heat and let steep for about 20 minutes. Reheat briefly, then pour the warm cream mixture over melted white chocolate in three additions, mixing well with a rubber spatula between each. Stir gently from the center with circular motions until smooth and shiny. Transfer to a piping bag and fill the pralines when the ganache cools to about 25-28°C.
  3. Prepare the Almond-Lemon Sablé: Cream together the butter, sugar, salt, and lemon zest until smooth and combined. Add egg yolks gradually, mixing well. Incorporate the flour, baking powder, and crushed roasted almonds, mixing until combined. Wrap the dough in cling film and refrigerate for 3 hours. Roll out the dough to 1.5mm thickness between two Silpat air mats and bake at 175°C until lightly golden, approximately 12-15 minutes. Cool completely before use.
  4. Assemble the Pralines: Spray the praline molds with tempered Chef Rubber cocoa butter, then line them with tempered Opus Blanc white chocolate. Allow the shells to set. Place a portion of the cooled almond-lemon sablé at the base of each praline shell. Pipe the raspberry and lychee gelee layers on top as desired. Finally, fill with the vanilla ganache once it reaches the correct temperature.

Notes

  • Use high-quality Felchlin chocolate for optimal flavor and texture.
  • Ensure tempering of cocoa butter and white chocolate for shiny, professional praline shells.
  • Keep ganache temperature between 25-28°C when filling to avoid melting the shells or losing texture.
  • Allow gelee layers to fully set before adding subsequent layers to maintain clean separation and texture.
  • Resting the sablé dough in the refrigerator enhances flavor and makes it easier to roll.
  • Use silicone baking mats (Silpat) when baking sablé for even baking and easy removal.
  • Prep Time: 40 minutes (plus 3 hours resting time for sablé dough and cooling times)
  • Cook Time: 20 minutes (including baking sablé and cooking gelee mixtures)
  • Category: Candy
  • Method: Stovetop
  • Cuisine: French/Swiss Pastry

Keywords: Raspberry pralines, Lychee pralines, white chocolate ganache, almond lemon sablé, gourmet chocolates, Felchlin chocolate, pastry, candy making, chocolate shells

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