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
- 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.
- 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.
- 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.
- 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
