Cuberdon praline


Created by
  • Marie-Caroline Vroman - Chocolatier at Maoline – Braine l’Alleud, België

Cuberdon praline

ingredients preparation
  • 100ml
    35% cream

Bring to the boil.

  • 1000g

Take the cream away from the heat, add the cuberdons and melt them in the cream.

Leave to simmer on a low heat until they’re well absorbed.

Sieve to avoid any lumps.

Leave to cool.

  • 200g

Temper the chocolate and create moulded praline spheres.

After hardening, fill the moulds with the cuberdon crème. After setting and crystallizing, close the chocolate shells and unmould.

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