Jun 27, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Yankee Pralines

Peter P. Greweling's Yankee Pralines. Photo by Ben Fink/CIA.

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.

 


Click here to read more about this and related recipes in the article "Tapping the Sweet Spot."

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