Recipes

Pink Praline Cake Pops

Cake Pops / Pink Praline - Bruno Albouze - THE REAL DEAL

Pink Praline Cake Pops Recipe

Makes ≈ 35 Cake Pops.

Pink Praline Filling
1 lb. (450g) crushed pink praline* + about 3 ounces (100g) for topping
2.5 cups (600ml) heavy cream.
* Pink praline can be made from scratch (watch the video) or they can be purchased online.

Topping
2 lb. (900g) coating dark chocolate or tempered chocolate, melted
1/2 cup baked and crushed shortcrust pastry or sweet pastry or graham crackers.
1/2 cup finely crushed pink praline.

Method
In a large saucepan, combine the crushed pink nuts and heavy cream. Bring to boil and stir every so often to avoid cream boiling over; especially during the first 10 min. Reduce heat and cook to 230/233ºF (110/112ºC), stirring every so often. The mixture will gradually thicken and change color; reducing by one-third in about 30 minutes.
Pour the hot filling in a bowl, cover with plastic wrap in contact. Let cool to room temperature and chill tart until it has completely set. It can keep refrigerated for up to a week. Let the filling to come to room temperature before using. Scoop out and form small ball; about 0.7 ounce (20g) each . Once done, place them in the fridge to chill.

Assembly
Melt coalting chocolate to about 110ºF (43ºC). Blend with an imersion blender to smooth it out if necessary. Dip the end of lolipop sticks and insert into the center of each ball. Once done, chill again. Avoid freezer or the chocolate ball will crack when cooling down. Take a lolipop stick and dip one end into the melted chocolate, scoop it up and insert the stick into the center of each ball. Refrigerate. Dip cake pops into the chocolate in one dip, then immediately sprinkle with the crushed pink praline and pastry. Stick cake pops standing upright in a block of stryrofoam until it has set. Pink praline cake pops can be refrigerated for up to 2 weeks. To save leftover chocolate, pass through a sieve and spread over a silicone mat or parchment using an offset spatula. Refrigerate and break into pieces. Store in an air-tight container in a cool area. Serve pink praline cake pops at room temperature. Enjoy!.

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