Final Exam

So today was my last day in Chocolates and Confections. We had a 50 question test and then we had to make 35 Egg Milk Ganache Pralines. Everyone was very stressed obviously because it was our final which was 20 percent of our grade and it was the first time we had to do everything on our own. It was very nerve wracking but somehow we made it through. The Egg Milk Ganache Pralines are very delicious but are made in a very specific way.

Egg Milk Ganache Pralines                         Yield: about 50 Pralines

  1.75  oz. (  50 gr.) Granulated Sugar

  1       oz. (  28 gr.) Egg Yolks

  4.5    oz. (127 gr.) Heavy Cream

 11.9   oz. (338 gr.) Milk Couverture

 Melt the sugar (some water may be used) until golden brown (about 340 degrees F.). Shock the sugar by adding the mixed egg yolk/heavy cream. If fresh eggs are used, make sure to reach the stage of nape (170 B 180 degrees F.) at some point. Pour the hot sugar over the melted couverture and incorporate quickly using a hand whisk. Whip until ganache is emulsified and smooth. Let the ganache cool down in the bowl until it firms (will take about 2 hours).

Pour onto parchment paper in between 2 metal bars (1 cm thick). Place a parchment paper on top and roll even with a rolling pin - let set (over night).

Remove the top paper and the metal bars, flip to the opposite side and coat the bottom with tempered semi-sweet couverture. Let set and flip to the original side.

Mark and cut into 2x2.5 cm pieces. Coat with milk couverture and pipe an “N” on top of each praline using tempered semi-sweet couverture.

There are many reasons that can make this recipe difficult. The very first thing you have to make is the ganache and you have to make sure you don't under or over mix this. If you do, then the ganache will later separate which can mess up the whole praline. After you put a thin layer of tempered dark chocolate on top, then you have to cut out each individual praline. This is a whole lot harder than you think it would be. Our chef came by with a ruler and measured each one to make sure that they were the correct size. But when you think about it, if you buy two chocolates for you and someone else, who would get the bigger piece? I know for a fact that if I got the smaller piece I would be pretty upset. So you have to make sure that each piece is exactly the same size. Covering the praline in milk chocolate is pretty easy once you have it tempered. But piping an "N" on the top is another story. You have to make sure it is thin enough to pipe but not too thin that it will run everywhere. This is also tricky but once you get some practice it gets easier. Even though there are a few things that can be difficult, it is definitely worth it. These pralines are delicious and are worth every second you put into them. Well now I start a new class on Monday so we'll see how that goes.