Hazelnut Crème Pralines

Yield: 43 bon bons

Hazelnut Filling

Braun Hazelnut Crème with Pieces (633200)		21.1oz (600g)
Butter, Room Temperature		1.7oz (50g)

In a mixer fitted with a paddle attachment, cream together the hazelnut crème and butter for 2 to 4 minutes.

Assembly

Pastry Ideale Cocoa Butter Color, Yellow (586049)		As Needed
Orchid 74% Elleanthus Bitter Couverture Coins (540074), Tempered		As Needed

Warm the cocoa butter color to 90ºF-95ºF/32ºC-35ºC. Splatter the yellow color onto desired mold with a stiff bristled brush. Wipe off the excess cocoa butter color with a clean paper towel. Pour the tempered couverture into the molds to create a shell. Tap the side of the mold and scrape off the couverture from the top of the mold. Flip the mold over to allow the excess couverture to drip out of the mold cavities, scraping the top again to clean the edges. Allow the chocolate shells to crystallize completely before filling them with the Hazelnut Filling. Then allow the filled molds to set overnight. Seal the bon bons with tempered couverture and allow them to crystallize completely before unmolding.