Crunchy pumpkin seed praliné Recipe by chef Gerard Blauw

INGREDIENTS (PUMPKIN SEED PRALINÉ)

  • 50 g water
  • 400 g fine granulated sugar
  • 600 g slightly roasted pumpkin seeds
  • Optional: some pumpkin seed oil

METHOD

  1. Boil the water and sugar to 118°C.
  2. Add the warm pumpkin seeds.
  3. Leave to caramelise carefully.
  4. Pour and leave to cool.
  5. Grind the caramelised pumpkin seeds to obtain a praliné.
  6. Make sure that the temperature is not too high when grinding the seeds.
    If the temperature goes over 45°C, allow to cool.
  7. If the mixture is a little dry, add pumpkin seed oil to make it smoother.

INGREDIENTS (FILLING 1)

Part 1

  • 65 g Intense 35 Belgian milk couverture chocolate
  • 35 g Cocoa Butter

Part 2

  • 325 g pumpkin seed praliné

Part 3

  • 100 g Crispy Crunchies

METHOD

  1. Melt the Intense 35 Belgian milk couverture chocolate together with the Cocoa Butter at 45°C.
  2. Add the praliné and heat again at 45°C, then temper the mix until 26°C using the tablier method.
  3. Add the Crispy Crunchies.
  4. Pour into a 24 x 24 cm tin.
  5. Leave to crystallise at 16°C/18°C.

INGREDIENTS (FILLING 2)

Part 1

  • 120 g cream
  • 95 g pumpkin seed praliné

Part 2

  • 145 g Obsession 30 Belgian white chocolate
  • 30 g Cocoa Butter

Part 3

  • 25 g pumpkin seed oil

METHOD

  1. Heat the cream together with the pumpkin praliné.
  2. Pour onto the Obsession 30 Belgian white chocolate and the Cocoa Butter.
  3. Mix together.
  4. Gradually add the pumpkin seed oil and mix using a hand blender.
  5. Make sure that the ganache is smooth!
  6. Pour onto filling 1.
  7. Leave to crystallise for 18 hours at 16°C/18°C.

FINISH

  1. Cut the bonbons (22.5 x 22.5 cm).
  2. Melt some Sensation 72 Belgian dark couverture chocolate.
  3. Dip the bonbon in the melted chocolate and place the transfer sheet on top of the bonbon.
  4. Leave to crystallise at 16°C/18°C.
  5. Remove the transfer sheet after 3 hours.
Share