Yankee pralines by Peter P. Greweling, Professor of Baking and Pastry Arts, The Culinary Institute of America.
This recipe is from Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition, by Peter P. Greweling, Professor, Baking and Pastry Arts, The Culinary Institute of America (John Wiley & Sons, 2013).
Yield: 45 pieces
- 12.3 oz/350 g granulated sugar
- 17.6 oz/500 g maple syrup
- 6.3 oz/180 g heavy cream
- 3.5 oz/100 g milk
- 3.17 oz/90 g unsalted butter
- 8.8 oz/250 g walnuts, toasted, chopped
- 5.3 oz/150 g dried cranberries, coarsely chopped
- 1 tsp salt
- 1 tsp vanilla extract
1. Cook all but walnuts, cranberries, salt and vanilla extract to 110° C/230° F while stirring constantly.
2. Add the walnuts, cranberries, and the salt, continue stirring and cook to 114° C/237° F.
3. Remove from the heat and add the vanilla extract. Allow to cool undisturbed to 100° C/212° F.
4. Stir vigorously using a wooden spoon until the mixture begins to look creamy (approximately 45 seconds).
5. Scoop out onto parchment paper using a #50 scoop.
6. If the mixture crystallizes too much in the pot, and becomes too thick, warm to restore proper viscosity.
7. Use as soon as possible after making: pralines lose quality quickly in storage.