Tesko

Makes : For 3 moulds with 24 pralines each

These caramel-lemon winter pralines are a celebration of seasonal warmth and citrus brightness. With a base of CARMA® Caramel Citron and a rich ganache made from CARMA® Dark Venezuela 70% infused with lemon, each praline is encased in a shimmering gold shell for a festive finish. “I created this praline to capture the cozy richness of caramel with a bright lemon twist—perfect for winter. The gold finish adds a touch of celebration, making it ideal for gifting or elegant seasonal menus.”

These caramel-lemon winter pralines are a celebration of seasonal warmth and citrus brightness. With a base of CARMA® Caramel Citron and a rich ganache made from CARMA® Dark Venezuela 70% infused with lemon, each praline is encased in a shimmering gold shell for a festive finish. “I created this praline to capture the cozy richness of caramel with a bright lemon twist—perfect for winter. The gold finish adds a touch of celebration, making it ideal for gifting or elegant seasonal menus.”

Containing: 4 Components

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Q.S.

F030651
30 g

F029186
10 g

F031397

Spray the mould with small dots of pre-crystallised Mona Lisa® Cocoa Butter Gold
Then mix the green cocoa butter with the other colours and pre-crystallise.
Spray the mould with this preparation.

Q.S.

NCB-HD703-CA

Fill the sprayed mould with pre-crystallised CARMA® Gold Quintin 31%.

30 g

Carma CONFECTIONERY & BAKERY FILLING - CARAMEL CITRON - PAIL 2.5KG

Fill the mould with a small amount of CARMA® Caramel Citron.

90 g

Cream 35 %
0.5 piece(s)

Lemon rind
40 g

Glucose syrop
21 g

sorbitol powder
10 g

invert sugar
30 g

butter

Steep the lemon rind in hot cream for 20 minutes.
Strain and add more cream to reach the required weight.
Heat up the cream along with the sugars and butter, and pour over the CARMA® Dark Venezuela 70%.
Emulsify and pour into the mould at 32 °C.