Philip Khoury's Apricot Pecan Pralines

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

1. Add the apricot puree, pectin, caster sugar and glucose into a saucepan and stir well, until combined
2. Cook to 107°C, then quickly add the tartaric acid, taking the mixture off the head and stirring well
3. Pour along one edge of a layering frame, set on a silicon mat, and scrape to fill the frame
4. Allow to cool and set

Step 2 - Pecan Gianduja

1. Toast the pecans at 160°C for 15 minutes, until golden.  Once roasted, allow to cool
2. Add the cooled pecans to a food processor, along with the NXT chocolate, and blend to a paste
3. 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

1. Puree the apricot puree with the invert sugar, then heat to a simmer.  Once simmered, remove from the heat and cool to 60°C
2. Once at 60°C, pour the puree mix over the NXT chocolate, allowing it to melt the callets
3. Blend the mixture with a hand blender to emulsify, at which point the mixture should be around 30-35°C
4. Pour the ganache into the layering frame immediately and spread evenly

Assembly and Finishing

1. Pour the gianduja into a layering frame
2. While the gianduja is still soft, add the set pate de fruit layer, using the frame
3. Add a third layering frame, then pour in the ganache and scrape
4. Allow the layer to crystalise, then remove the frames
5. Place parchment paper on top of the set ganache, and flip the slab, so that the praline layer is now on top
6. 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
7. Flip the slab back over and place it onto the guitar cutter
8. Pull down the string frame on the cutter and cut the slab into square chocolates
9. Using the dipping fork, dip the chocolates in the tempered Guayaquil and leave to set