Home » Recipes » Moulded pralines » Pyrite

Pyrite - Dan Forgey

View recipes of Dan Forgey


Orange Jam

50 g water
450 g Fruit'Purée Concentrated orange Capfruit
93 g sugar
67 g glucose
1 vanilla bean (scraped)
½ orange zest
¼ tsp baking soda
6 g sugar
6 g pectin NH
1 g salt

  1. Mix and heat Fruit'Purée Concentrated orange Capfruit, sugar, glucose, orange zest, baking soda and vanilla.
  2. Whisk in sugar and pectin. Cook to 103°C.
  3. Add salt and strain.

Coffee Ganache

100 g espresso beans
150 g water
150 g cream (36%)
50 g butter
50 g glucose
75 g whole eggs
275 g Cacao Barry® Origin milk chocolate couverture Venezuela 72% cocoa
25 g Trimoline® (invert sugar)

  1. Heat coffee beans and crush.
  2. Add to warmed cream and water. Steep for 5 min and strain.
  3. Scale 190 g of coffee-infused cream, add butter and heat.
  4. Temper in eggs and sugar, and cook to 80°C.
  5. Strain over chocolate and trimoline. Mix smoothly together.

Almond Praline

400 g Sugar
100 g water
½ vanilla bean (scraped)
600 g blanched almonds (whole)
2 g salt

  1. Mix water and sugar, and cook to 118°C.
  2. Add vanilla and warmed almonds. Caramelise.
  3. Spread out to cool and grind to paste with salt.

Almond Nougatine

200 g sugar
20 g glucose
130 g almonds (sliced)
1 tbsp butter

  1. Carmalise sugar and glucose.
  2. Add sliced almonds and stir in butter.
  3. Roll out until thin.