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Professional
Lollipops milk chocolate
Made with Noisette 66% - 7531
Original Recipes From L’École Valrhona
2 stepsRecipe Step by Step
Step01
“Méti” Lollipop
10g Yellow pectin
20g caster sugar
80g water
120g raspberry pulp
220g caster sugar
80g Glucose
200g PRALINE A/N 50% FRUITE
6g Citric acid
Mix the pectin and the smaller quantity of sugar. Heat the pulp and water to 40°C (104°F). Combine the two mixtures, stirring well. Bring to a boil and gradually add the remaining sugar. Return to a boil and then add the glucose. Cook to 75° Brix on a refractometer or to 106°C (223°F). When cooked, add the praliné and the citric acid and use immediately.
Step02
“Guppy” Lollipop
150g Cranberries
150g PRALINE A/N 50% FRUITE CRAQUANT
2g Fleur de sel
100g BITTER LACTEE 39%
Sprinkle the chopped cranberries into the lollipop molds. Mix the praliné with the salt and tempered chocolate and use a piping bag to fill each mold. Insert the sticks and then tap lightly to smooth out the surface. Refrigerate briefly and then leave to set at 17°C (63°F).
Assembly and finishing
Mix the pectin and the smaller quantity of sugar. Heat the pulp and water to 40°C (104°F). Combine the two mixtures, stirring well.
Bring to a boil and gradually add the remaining sugar. Return to a boil and then add the glucose. Cook to 75° Brix on a refractometer or to 106°C (223°F). When cooked, add the praliné and the citric acid and use immediately.